Anice

Aniseed comes from a plant very similar to fennel (Pimpinella anisum), that bears bunches of greenish-yellow flowers which produce the seeds when mature. Indeed, it is difficult to distinguish between both plants growing in the wild. The essential oil of the seeds, called anetolo, has an intense flavour which is used in the making of liqueurs and confectionery, as well as medicinally. The seeds are much used in baking, especially the famous Sardinian sweet biscuits called Anicini, and are to be found with baked dried figs in Campania and Puglia. They are also used to flavour some savoury dishes, particularly salads and grilled fish.