History of Ground Anise Seed

First used in Egypt as early as the 1500s, this spice has made it all the way into the present as a popular spice. This seed was used by Europeans as both an aphrodisiac and a nightmare preventative. It was believed that eating anise would help ward off unpleasant dreams. They would also use anise seed to treat cases of epilepsy. Monks of the Pyrenees produced anise-flavored liquors with an intense flavor that would almost seem too intense to drink. In India, anise seed was often chewed after meals to freshen breath and help with digestion. This is still done today.

During ancient times, anise seed would be ground up and mixed with whale oil to form a salve for skin irritations. It was also used in some beekeeping practices, as some historical texts suggest that simply rubbing the oil from anise seed onto a hive or onto a home would attract bees from up to a mile away, even in areas where there are no flowers or other sources of pollen.

Anise seed is very similar to catnip in the way that dogs react to anise seed in the same way that cats react to catnip. In fact, in greyhound racing, the hare toy used to encourage the dogs to run is doused in anise oil because dogs love the scent so much. Anise seeds are sometimes added to baked dog treats, but only in very small quantities. There is such a thing as too much of a good thing!

Anise seed is not so much a popular ingredient in American cooking. Usually you will find that anise seed oil is used in the manufacturing process for food in America, especially in licorice and other candies like that. This flavor is much more present in Mediterranean and other foreign cuisines.

Anise Seed Cultivation

Anise seed is indigenous to the Eastern Mediterranean and the Middle East. The small, oval seed varies in color from a light brown to a grayish green and may have “whiskers.” These whiskers are a part of the thin stem that is stuck to the seed and either have no effect on the flavor or give a little bit of a boost. Not all the seeds have whiskers, but those that do aren’t superior or inferior in any way.

Anise plants grow in areas with full sun, well-drained soil, and mostly neutral soils. They can survive in slightly alkaline soils. Until it is an established plant with a good root system, anise needs consistent watering. After that it can survive periods of drought and requires less water. The plants produce beautiful white flowers when they are in full bloom.

Where Does it Come From?

Our Ground Anise Seed is made from seeds grown in Spain.

Cooking with Anise Seed

Ground anise seed is popular in a variety of sweets, like cakes and cookies. In Europe, it is used to flavor breads and sweet fruit dishes as well. Indian cuisine makes use of ground anise seed in fish and vegetable-based curries. In Hispanic countries, it is used in a number of stews. You may be most familiar with anise as a main ingredient in Italian pizzelle or Peruvian picarones. It is easy to incorporate, as it can be mixed with butter or beaten egg whites and spread over breads or cookies before baking.

This spice pairs nicely with apples, chestnuts, root vegetables, allspice, cinnamon, cardamom, fennel, garlic, star anise, and pepper.

One of our favorite recipes using ground anise is Black Beans and Mexican Chorizo. Spiced Anise and Ginger Beef calls for Anise Seed, but this can easily be replaced by ground anise seed.

Whole vs. Ground

As with most spices, ground anise seed has a shorter shelf life than whole anise seed. More exposed surface area means more places for the oils inside to evaporate off. When stored properly in a cool, dry, dark place, your ground anise seed will keep for up to a year.

What Does Ground Anise Seed Taste Like?

Ground Anise Seed is sweet and mildly spicy. It has a flavor reminiscent of licorice.

Substitutions and Conversions

Star anise can be used as a substitute for anise seed, as it has that similar licorice flavor. Fennel seed and caraway seed are also suitable substitutes. Fennel seed is slightly sweeter than ground anise seed. Caraway seed has a more delicate, savory licorice-like flavor. For classic recipes that need anise seed, for example Italian pizzella, anise should not be substituted for because it simply won’t taste how it is supposed to.

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