Anise is a member of the Umbelliferae family which also includes fennel, caraway, coriander and dill, to name a few. A seed-like fruit, anise delivers a warm, sweet, licorice-like flavor to sweet and savory dishes alike.

Suggested Uses: Anise seed is used extensively to flavor liquors, cookies, cakes, fruit dishes, coleslaw, rye bread, apple pie and meats. It also makes a wonderful addition to teas. The warm, sweet flavor of anise is enjoyed in a variety of ethnic cuisines, including those of the Middle East, France, Italy, Germany, Spain, and Portugal. Around the world, it's used in liquors and cordials--such as Turkish raki, Latin American aguardiente ("firewater"), Greek ouzo, Spanish ojen, and French anisette. (You might try a simple bedtime toddy of warm milk with anise.) In the kitchen, anise seed flavors cakes, cookies, cheeses, fruit pies and salads, rye breads, meat dishes, soups, dressings, stews, and fish sauces. Try it in cottage cheese, baked apples, coleslaw, cream cheese, pickles, and egg dishes. It's often a component in blends for curry and hoisin, and you'll find it in German springerle, Italian biscotti, licorice candies, and Italian sausage and pepperoni.