Anise is a sweet, aromatic flavoring agent. The taste is similar to black licorice. People also call it aniseed or anise seed. Anise – the dried, oblong schizocarps of the anise plant – is a spice that is native to the Eastern Mediterranean and Southwest Asian regions. Food historians believe the Egyptians were the first to cultivate anise.
Anise Trivia
- Dont confuse anise with star anise. Anise comes from the seed of the Pimpinella anisum plant, while star anise is the seed pod from the fruit of the Illicium verum plant.
- Anise, according to S. Theresa Dietz in the book The Complete Language of Food: A Definitive & Illustrated History, symbolizes “restoration of youth; spiritual restoration of youthful exuberance and confidence.”
- Kenneth T. Farrell, in the book Spices, Condiments and Seasonings, wrote: “During the reign of King Edward I, which began in 1305, anise seed was one of the drugs that was taxed as it crossed over the London Bridge.”
- Anise was named as such with people thinking it was dill. Ernest Small, in the book Top 100 Food Plants, wrote: “Anise acquired its name by confusion with dill, from the Greek word for dill, anison (áneeson or áneeton).”
Anise Buying Guide
Where to buy anise? Try your local supermarket or grocery stores. Or find a specialty store selling fresh herbs and spices. Another option is to order online if there are no local vendors selling anise.
How much anise do you need to buy? It depends. Are you a restaurant owner, a caterer, or a business owner that needs a large amount of anise for everyday cooking? If yes, buy in bulk. If not, buy just enough that you have some left after cooking a dish that you can use if another dish requires anise. It is easy to store and will not take up too much space in your spice rack, pantry, or cabinet. Just make sure to put it in a jar or bottle with a lid. If you bought a jar or bottle with a lid, just make sure to always keep it closed to keep the anise inside from losing its aroma and flavor. This will also keep it from spilling. It will also keep the small animals and insects away from your anise.
When buying anise, make sure to inspect the packaging. Make sure there is no damage to the packaging.
Anise Production & Farming in Texas
The anise plant, from which the anise seed is derived, can be grown in Texas. According to an online article from Texas A&M, anise, a slow-growing annual, grows best in a deep, fertile soil in a sunny, warm location. Anise plants grow where it is between 6 and 24°C (42.8–75.2°F). The optimal temperature is 12 to 18°C (53.6–64.4°F). Texas fits the bill. Frost kills anise plants. So plant after all danger of frost has passed.
The ideal soil pH for growing anise plants is between 5.0 and 8.0. Use well-draining loam, not sandy or heavy clay-based soils. Direct seeding outdoors is always better compared to propagating seedlings and transplanting. Soak the seeds overnight prior to planting. This helps in germination.
Anise seeds will turn brown or gray in color one month after flowering. That is the best time to harvest the anise seeds. After harvest, spread out the seeds to let it dry, and then store the seeds in an airtight container until use.
Texas, however, is not known for producing anise on a commercial scale.
Pesticides, Additives, and Chemicals
Anise plants are susceptible to powdery mildew. The fungicide chlorothalonil is used to treat powdery mildew, as well as myclobutanil, propiconazole, trifloxystrobin, and boscalid, a fungicide that is nontoxic to terrestrial animals and is moderately toxic to aquatic animals.
Systemic fungicide is used to manage rust, another problem that affects anise plants.
Anise plants are also attacked by pests, requiring the use of pesticides.
- Aphids – Kill aphids using neem oil, insecticidal soap, or horticultural oil. You can also use the pesticide malathion, which is the most commonly used organophosphate insecticide in the United States, or rotenone, a selective, non-specific insecticide typically used in home gardens for insect control.
- Cutworms – Pesticides such as carbaryl will kill cutworms. Pyrethroid insecticides like cyfluthrin and the insecticide permethrin are also useful for this purpose.
- Worms – To protect plants from worms like armyworms, farmers use pesticides such as carbaryl, pyrethroid insecticides like cyfluthrin and the insecticide permethrin, neem, spinosad, or chlorpyrifos (an organophosphate pesticide).
Geography
Anise is native to the Eastern Mediterranean and Southwest Asian regions. Credit the Egyptians for being the first to cultivate anise. Cultivation of anise is part of the agricultural landscape of southern Europe, southern Russia, the Middle East, North Africa, Pakistan, China, Chile, Mexico, and the United States.
Today, China is the major exporter of anise. Other countries like Egypt, India, and Afghanistan are also exporting anise.
According to Kenneth T. Farrell, in the book Spices, Condiments and Seasonings, “Anise seed is indigenous to Egypt , Greece , Lebanon , and Turkey . It is now cultivated in Argentina , Bulgaria , Chile , China , Cyprus , Egypt , France , Germany , Greece , Japan , Malagasy Republic , Mexico , India , Italy, Pakistan, Russia, Syria, Turkey, and the United States. Spain, Turkey, and China account for most of the 700 tons of anise seed imported annually into the United States.”
Packaging
Anise is sold in a sealed plastic pack.
Enjoying Anise
Food cooked using anise is very flavorful. Anise lends a sweet, mildly spicy flavor on the food. Be sure to use anise in moderation. Do not overdo it.
Be careful when eating food that contains anise. It is known to trigger an allergic reaction if the person is allergic to fennel, celery, parsley, or dill.
Anise is also not ideal for people managing breast cancer or endometriosis.
Storage
Store anise in a cool, dark cupboard, away from direct heat or sunlight. Don’t leave the jar or container open without a lid or cover. It will affect the quality of anise, resulting in weak or faint flavor compared to anise that has been stored properly. Check the best before date. Usually, anise that has been properly stored will keep weeks or months after the best before date. Before using anise that is past its best before date, crush it and smell/taste it. If the flavor is faint or weak, it is better to buy and use a fresh anise.
Cooking
Anise is used to add flavor when making breads and cookies. It is also used when making Scandinavian rye muffins, chicken dishes, soups, and curry dishes. It is great for cooking salmon, pork chop, ribs, and beef. It complements the taste of black pepper, tamarind, ginger, goat cheese, soy sauce, vanilla, and many other ingredients.
The leaves of the anise plant is used as a flavoring agent for an alcoholic beverage called raki, the official drink of Turkey. The leaves of the anise plant are also used in making salads.
Nutritional Benefits
Anise is rich in nutrients. It contains calories, protein, fat, carbs, fiber, iron, manganese, calcium, magnesium, phosphorus, potassium, and copper.
Anise can help treat depression, prevent stomach ulcer and growth of fungi and bacteria, relieve menopause symptoms, balance blood sugar level, and reduce inflammation.
