Anise

{| border="1" cellspacing="0" align="right" cellpadding="2"\n! align="center" bgcolor=lightgreen | Anise\n|-\n||\n|-\n! align="center" bgcolor=lightgreen | Scientific classification\n|-\n|\n{| align="center"\n| align=left | Kingdom: || Plantae\n|-\n|| Division: || Magnoliophyta\n|-\n|| Class: || Magnoliopsida\n|- \n|| Order: || Apiales \n|- \n|| Family: || Apiaceae\n|-\n|| Genus: || Pimpinella\n|-\n|| Species: || anisum\n|}\n|-\n! align="center" bgcolor="lightgreen" | Binomial name\n|-\n!| Pimpinella anisum L\n|-\n|} Anise (Pimpinella anisum) is an herb in the family Apiaceae (formerly Umbelliferae) whose seed-like fruit (also called aniseed) is used in sweet baking as well as in anise-flavored liqueurs (e.g. Ouzo). Anise seed is also used in some curries and seafood dishes, and is used as a breath sweetener and digestive aid. All above-ground parts of the young anise plant are also eaten as a vegetable. The stems resemble those of celery in texture and are much milder in flavor than the fruits. The primary flavor constituent of anise is the essential oil anethole. The Chinese star anise also contains anethole but is botanically unrelated to anise. Because of its similar taste and aroma, It has recently come into use in the West as a (cheaper) substitute for anise in baking as well as in liquor production. According to Easton's Bible Dictionary (1897), the term anise in the Christian Bible (Matt. 23:23) refers to the herb known today as dill (Peucedanum graveolens). Proper pronunciation is an-is (not as "a niece").

See also

\n*Spices of similar flavor: Star anise, fennel, licorice Category:Vegetables\nCategory:Spices \n\n\n