Anise has a millennia-old history and has been known since ancient times for its aromatic and medicinal properties. Several accounts show that the ancient Egyptians used the plant for healing purposes, while the Greeks and Romans knew it primarily for its culinary properties, although it also had therapeutic uses.
It's no coincidence that anise's cultural impact extends far beyond its practical uses. Many cultures have imbued this plant with meaning, and over time it has become a symbol of protection against the evil eye and used in pagan rituals to attract happiness and abundance.
Other Types of Anise
The generic name of anise includes several plants that have no botanical relationship, but are united by the very similar aroma of their seeds or fruits.
Green or common anise (Pimpinella anisum). Green or common anise is the most well-known type and is the one we're talking about. Its light brown seeds have a sweet, slightly spicy flavor with hints of licorice. It's commonly used to flavor cakes, bread, biscuits, liqueurs, and hot drinks. It's also used in the preparation of pharmaceuticals and cosmetics.
Star anise (Illicium verum). Native to China, star anise is a dried fruit shaped like an eight-pointed star. Its flavor is more intense and slightly spicier than that of green anise, with notes of cinnamon and cloves. It is widely used in Chinese cuisine, where it is used to flavor both savory and sweet dishes. It is also an essential component of spice blends such as Chinese five-spice.
Pepper anise (Zanthoxylum piperitum). Native to East Asia, pepper anise is a black or dark red berry. Its flavor is very intense, spicy, and slightly citrusy. Not to be confused with Sichuan pepper (also called Hua Jiao): it belongs to the same family as pepper anise, but is a different species. Pepper anise is used primarily in Asian cuisine, where it is added to hot and spicy dishes. It is also used to flavor oils and vinegars.
