Anise/Aniseed

Anise/aniseed (habbat hilwa ‘sweet seed’) is botanically related to caraway, cumin, dill, and fennel. It is one of the oldest spices known and is native to the Middle East. The ancient Mesopotamians valued it for its medicinal digestive property and the ancient Romans were accustomed to serving anise-spiced cakes after a rich meal. In Iraq, it is sold at confectioneries as comfits in the shape of seeds coated with colored sugar, playfully called ‘mouse droppings.’ Aniseeds are brownish-yellowish green. They are oval but a little shorter and plumper than cumin seeds, and tend to have tiny bits of stalk attached to them. Anise tastes and smells somewhat sweet and liquorice-like. It is widely used in savory and sweet dishes, and in flavoring drinks and liqueurs. Anise oil is sometimes used instead of liquorice root to give food a liquorice flavor. Anise loses its aroma very quickly, so it is better to buy it in small quantities and grind it as needed.