Editing Anise

The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon. 

It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean.

Anise is sweet and aromatic, distinguished by its characteristic flavor.[10] The seeds, whole or ground, are used for preparation of teas and tisanes (alone or in combination with other aromatic herbs), as well many regional and ethnic confectioneries, including black jelly beans (often marketed as licorice-flavored), British aniseed balls, aniseed twists[19] and "troach" drops, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle and biscotti, German Pfeffernüsse and Springerle, Austrian Anisbögen, Dutch muisjes, New Mexican bizcochitos and Peruvian picarones.[citation needed]

The culinary uses of anise are not limited only to sweets and confections, as it is a key ingredient in Mexican atole de anís and champurrado, which is similar to hot chocolate.[citation needed] In India and Pakistan, it is taken as a digestive after meals, used in brines in the Italian region of Apulia and as a flavoring agent in Italian sausage, pepperoni and other Italian processed meat products.[20] The freshly chopped leaves are added to cheese spreads, dips or salads, while roots and stems impart a mild licorice flavor to soups and stews.[20]

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[[Category:Herbs and Spices]]