Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Anise is the seed of a small central Asian plant, Pimpinella anisum, which has been prized since ancient time. It’s remarkable for its high content of the phenolic compound anethole, which is both distinctively aromatic and sweet-tasting, and has been mainly used to flavor sweets and alcohols (Pernod, pastis, ouzo), though the Greeks also use it in meat dishes and tomato sauces.