Food Guts - Ingredient Information

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Anise Seed

Nutritional Information

1 tbsp, anise seed

  • Calories 23
  • Calories from Fat 9.63
  • Amount%DV
  • Total Fat 1.07g2%
  • Saturated Fat 0.039g0%
  • Monounsaturated Fat 0.655g
  • Polyunsaturated Fat 0.211g
  • Cholestreol 0mg0%
  • Sodium 1mg0%
  • Potassium 97mg3%
  • Total Carbohydrate 3.35g1%
  • Dietary Fiber 1g4%
  • Sugars 0g
  • Protein 1.18g2%
  • Calcium 4mg0%
  • Iron 14mg78%
  • Vitamin A 0%
  • Vitamin C 2%

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Anise Seed on Wikipedia:

This article is about the Pimpinella species (not to be confused with star anise) and also, not to be confused with Japanese star anise Anise Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Apiales Family: Apiaceae Genus: Pimpinella Species: P. anisum Binomial name Pimpinella anisum L.

Anise (Pimpinella anisum, also anís (stressed on the second syllable) and aniseed) is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. It is known for its flavor, which resembles liquorice, fennel and tarragon.



Anise is an herbaceous annual plant growing to 3 ft (0.91 m) tall. The leaves at the base of the plant are simple, 0.5–2 in (1.3–5.1 cm) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaves. The flowers are white, approximately 3 mm diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3 – 5 mm long. It is these seedpods that are referred to as ``aniseed``.[1]

Anise is used as food by the larvae of some Lepidoptera species (butterflies and moths), including the lime-speck pug and wormwood pug.


Anise plants grow best in light, fertile, well drained soil. The seeds should be planted as soon as the ground warms up in spring. Because the plants have a taproot, they do not transplant well after being established, so they should be started either in their final location or transplanted while the seedlings are still small.[2]


Western cuisines have long used anise as a moderately-popular herb to flavor some dishes, drinks, and candies, and so the word has come to connote both the species of herb and the licorice-like flavor. The most powerful flavor component of the essential oil of anise, anethole, is found in both anise and an unrelated spice called Star Anise. Featured prominently in South Asian, Southeast Asian, and East Asian dishes, Star Anise is considerably less expensive to produce, and has gradually displaced the 'original' anise in Western markets. While formerly produced in larger quantities, by 1999 world production of the essential oil of anise was only 8 tonnes, compared to 400 tonnes from star anise.[3]


Anise seeds


Anise is sweet and very aromatic, distinguished by its licorice-like flavor.[4] It is used in a wide variety of regional and ethnic confectioneries, including Greek stuffed vine leaves (Dolma), British Aniseed balls, Australian Humbugs, New Zealand Aniseed wheels, Italian pizzelle, German pfeffernusse and springerle, Netherland Muisjes, Norwegian knotts, and Peruvian Picarones. It is a key ingredient in Mexican ``atole de anís`` or champurrado, which is similar to hot chocolate, and taken as a digestive after meals in India.


Anise is used to flavor the Arab Arak, the Colombian Aguardiente, the French spirits Absinthe, Anisette, and Pastis, the Greek Ouzo and Eastern European Mastika, the German Jägermeister, the Italian Sambuca, the Peruvian Anís (liqueur), and the Turkish Raki. It's believed to be one of the secret ingredients in the French liqueur Chartreuse. It is also used in some root beer such as