Anise Seeds, Pimpinella anisum, are small, ridged, grey and brown striped seeds often sold with an edible tail attached. Anise Seed is sometimes called aniseed, bulk anise, anise dried, black anise seeds or anise seed spice.

Anise is native to the Mediterranean. It is a member of the parsley family and is closely related to fennel, asafoetida, caraway, chervil, coriander, cilantro, dill, and cumin. The seed physically resembles caraway, cumin, and fennel seed, so make sure to check which seed you want before buying. 

Businesses that frequently purchase Anise Seed are: 

• Indian, American, and pizza restaurants;
• brewpubs;
• brewers;
• independent spice shops; and
• companies that manufacture coffee, tea, cookies, and biscotti

We also have Ground Anise Seed available.

Flavor Profile

Anise Seed is licorice-y with notes of pepper and lemon

How To Use

Anise Seed is commonly associated with desserts. It can be found in all manner of baked goods, from delicate pizzelles to crunchy biscotti to sturdy carrot cakes. But it is also used in a vast array of savory uses like this traditional Mole Poblano. It is a backbone of Indian cooking so use it for fish or vegetable curries, and it is indispensable in chutneys. For a simple, one pot dish, try our Spiced Anise and Ginger Beef. 

Use Anise Seed when making Italian sweet or hot sausage, veal, chicken, pork, or beef. Add to applesauce, pancakes, baked goods, curries, chutney, hoisin or barbecue sauce, and rye bread. It’s also brilliant with roasted celery root. 

Pair Anise Seed with onions, garlic, pepper, tomato, mango, apples, fig, cheese, vinegar, cinnamon, and white wine.