Anise Flavorings

Anise, also called sweet cumin, is sold most often as tiny, oval seeds (aniseeds) in molded cookies, pastries, candies, and breads such as German springerle and Swedish rye bread. The leaves, which sprout in fronds like dill, are used in salads or as decoration. In France, the leaves are often sprinkled over young vegetables just before serving.

The anise used in many liqueurs and anise-flavored drinks (Fr. pastis) is not true anise but star anise, a staple Asian spice also used whole or ground. This star-shaped spice has become popular with modern chefs for fish and shellfish stews and is an ingredient of five-spice powder. Stronger than anise, it can be bitter if used in excess.