Anise seeds, unrelated to star anise, has been used in Mediterranean and Middle Eastern cuisine for more than 2,000 years. These seeds have a slightly-sweet, candy-like licorice flavor. No one prized anise more than the Ancient Romans, who served anise seed spice cakes at the end of feasts to help guests prevent flatulence, hiccups, and indigestion. This spice is similar to fennel, and is in the same family of plants as caraway, parsley, and cilantro.

Cooking notes

• Use to season beets, fish, shellfish, breads, cookies, marinades, fruits, and vegetables
• In small amounts, this makes an excellent addition to sausage and tomato sauce
• Combine with cinnamon and powdered bay leaves. This makes an excellent spice blend for fish, pork, and spice cakes
• Good in alcoholic beverages such as pastis, arrack, sambuca, absinthe, anisette, and ouzo
• Excellent when added to baked goods dough and fruit filling for pies
• Adds a flavor boost to coffee, hot chocolate, and tea
• 2oz pack