At times confused with fennel or star anise, anise has a distinct, strong - yet sweet, licorice flavor. Fennel (often mislabeled "sweet anise") tends to be more delicate than anise, while star anise contains slightly more bitter compounds and is used most often in Asian cuisines. The anise plant strongly resembles dill, cumin, and fennel, as all belong to the same seed-bearing-plant family. It grows to approximately two to three feet high and has feathery leaves and a small umbrella-like cluster of white flowers, which eventually provide aniseed.

As Pliny the Elder wrote of aniseed, 'Be it green or dried it is wanted for all conserves and flavorings.' A native to the eastern Mediterranean region and southwest Asia, anise is now grown around the world and enjoyed most often in an array of confections and beverages. It's licorice, mint-like flavor gives unique qualities to French pastis, Greek ouzo and Turkish raki. Anise is also used to flavor cough drops, sausages, sauces, and chutneys, and easily complements meals consisting of beets, carrots, fish, melon, oranges or pork.

When thinking back to your last visit to an Afghan or Indian restaurant, you may recall receiving a bowl of slightly roasted and sometimes sugar coated aniseeds at the end of your meal. These pale brown, crescent shaped seeds are traditionally chewed after meals to simply sweeten the breath and aid in digestion. Not surprisingly, the anise flavor is welcomed following a highly spiced meal and helps calm your pallet.

Culinary tips: It is best to buy seeds whole and grind as required, as the seeds quickly lose their flavor. The large, bulbous base of the anise plant and stems can also be used in cooking. First remove the tough outer portions of the base and reserve for stock. Then thinly slice the remaining portions into a salad, use in soups or steam as a simple side dish. For dessert, try our rich Champurrado Tart (Chocolate and Anise Tart).

By Ellie Downing