Anise

Anise, Pimpinella anisum, is a slow-growing annual herb in the parsley family. It is grown mainly for its seeds, called aniseed, which have a licorice-like flavor, although true licorice comes from an unrelated plant. According to a food and plant reference, anethole makes up about 90 percent of its essential oil and gives it the characteristic taste.

The same reference says anise flavors breads, cakes and candies, and that the ancient Romans ate aniseed cake after large meals. It also flavors liqueurs such as anisette, a sweet French liqueur. Japanese star anise is a different plant.

Bakers add whole or ground aniseed to biscotti, holiday cookies, sweet breads and cakes, where a pinch gives a warm, sweet, licorice note. Toasting the seeds briefly before use deepens the flavor. A little goes a long way, since the taste is strong.