Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Aniseed along with all the trcipes employing Aniseed presented on this site, with 105 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Aniseed recipes added to this site.

These recipes, all contain Aniseed as a major wild food ingredient.

Aniseed are the seed pods (fruit) of Pimpinella anisum a herbacious flowering plant of the family Apiaceae (also known as Umbelliferae). As such it is a member of a huge family that contains carrots, cumin, caraway and fennel. The plant is native to the eastern Mediterranean and southwest Asia and grows to 50cm tall. he leaves at the base of the plant are simple, 2-5 cm long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaflets. The flowers are white, 3 mm diameter, produced in dense umbrella-like umbels. The seed-like fruit (generally referred to as aniseed). This can be lightly roasted to enhance the flavour and both whole seeds and ground seeds are used as a spice. Middle Eastern, Portuguese, German, Italian and French cuisines use anise in seasoning blends such as curry, hoisin, sausage and pepperoni seasonings. Crushed seeds are also often used in cakes and breads and are used to flavour stews and seafood dishes.



This is a very versatile spice with a rather heady aroma which explains its versatility. Aniseed is also believed to be a substance that enhances lactation. Aniseed is also used in anise-flavored liqueurs (such as raki, arak and ouzo) and is the dominant ingredient used in absinthe.