Anise
Anise (Pimpinella anisum) is a flowering plant in the carrot family whose aromatic fruits, commonly called seeds, have a sweet, licorice-like flavor.
Pimpinella anisum: A flowering plant in the carrot family cultivated for its aromatic fruits. This is anise’s botanical name and the plant that produces the spice.
Aniseed: The dried fruits of Pimpinella anisum, used whole or ground as a spice. This is the harvested form most commonly used as anise in recipes.
Star anise: The star-shaped fruit of Illicium verum, an evergreen tree native to parts of Asia. It shares an anise-like flavor with anise but comes from a different plant family.
Ouzo: A Greek anise-flavored distilled spirit traditionally served with water or ice. Anise gives this Greek drink its characteristic aroma.
Apiaceae: A family of flowering plants that includes carrots, parsley, celery, and many aromatic herbs. Anise belongs to this family, whose members often have compound flower clusters.
Anise liqueur: A distilled or flavored alcoholic drink whose dominant aroma comes from anise or related anethole-rich plants. Anise supplies the characteristic aroma in drinks such as anisette.
Fennel: A flowering plant, Foeniculum vulgare, cultivated for its leaves, stems, bulb, and aromatic fruits. Fennel has a similar anethole-rich flavor but is a distinct species.
Pastis: A French anise-flavored spirit typically diluted with water before drinking. Anise contributes to the defining flavor of this Provençal drink.
Anethole: An aromatic compound responsible for the sweet, licorice-like scent and flavor of anise and fennel. This compound gives anise much of its distinctive aroma and taste.
Anise oil: A volatile essential oil distilled from anise fruits and rich in anethole. The concentrated oil preserves anise’s aroma for flavoring and other uses.