Anise Seeds

Anise Seeds come from the Pimpinella anisum plant, a Mediterranean herb known for its naturally sweet, mild licorice-like flavor. These small, aromatic seeds are used widely in baking, spice blends, confectionery, and traditional herbal preparations.

Their sweet, warm profile makes them a staple in breads, pastries, cookies, and sweets. In South Asian and Middle Eastern cooking, anise seeds are often added to spice mixtures and tea blends for extra fragrance. They’re also a classic flavoring in liqueurs and herbal tea blends.

Anise Seeds are valued not only for their flavor but for their versatility — whether used whole, lightly crushed, or infused, they add a distinct, recognizable aroma to both savory and sweet dishes.

How to use it

Add a teaspoon of the whole seeds to biscotti, pizzelle, rye bread or a fig compote, crushing them lightly first. Steep a heaped teaspoon in freshly boiled water for five to seven minutes with the cup covered, then strain. They also flavour a poaching liquid for fruit and go into Middle Eastern breads and biscuits. Technique tip: crush them in a mortar with a pinch of the recipe's sugar, which stops the small seeds skidding out and carries the aroma into the batter.

Botanical Name: Pimpinella anisum
Also known as: Aniseed, Sweet Cumin, Anís, بذور اليانسون