Ground Anise Seed, Pimpinella anisum, is the finely ground version of the anise spice. It is also called anise seed ground, ground anise, anise ground, powdered anise seed, or ground aniseed. 

Anise is native to the Mediterranean. It is a member of the parsley family and is closely related to fennel, caraway, chervil, coriander, cilantro, dill, and cumin. Anise has long been used to flavor alcohols like sambuca, absinthe, and ouzo, as well as sweets, pastries, breads, and savory foods.

Businesses that frequently purchase Ground Anise Seed include: 

• cookie, cracker, candy, sausage, pet treat, and biscotti manufacturers; 
• ethnic and international food manufacturers; 
• Italian, Mediterranean, Middle Eastern, Indian, and Mexican restaurants; 
• tea and herb blend companies; and 
• seasoning companies

We also have whole Anise Seed available.

Flavor Profile

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

How To Use

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