Anise seed

Like so many other aromatic herbs, anise is native to the Middle East. It is botanically related to caraway, cumin, fennel, and dill, and the proper name for the anise plant is Pimpinella anisum. The greenish-brown comma-shaped seeds of this tall annual plant are used to flavor many confectionery dishes as well as savory and are an important flavoring for liqueurs, such as the French anisette, and apéritifs, like Greek ouzo and the French pastis. Anise is also used to flavor Pernod. Anise oil has an antiseptic quality and is used in toothpaste and to repel insects. Anise oil is also the traditional flavoring agent for springerle cookies. An infusion made of anise seeds sweetened with honey is said to be a good digestive aid. Anise seeds should be bought whole and ground as needed. The seeds should be stored in a cool, dark place but, even so, they do not retain their scent very well, and it is best to purchase a small quantity at a time. Anise is used to flavor gingerbreads, pretzels, biscotti, and crackerbreads.