... Anise, used for aniseed flavouring typically in Asian cooking?
Anise Anise Anise (; '), also called aniseed"', is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and liquorice. It is widely cultivated and used to flavor food and alcoholic drinks, especially around the Mediterranean. It served as a carminative in herbal medicine. The name "anise" is derived via Old French from the Latin word, "anisum", or Greek, "anison", referring to dill. Anise is an herbaceous annual plant growing to or more tall. The leaves at the base of the
Anise plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are white, approximately in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, long, usually called "aniseed". Anise is a food plant for the larvae of some Lepidoptera species (butterflies and moths), including the lime-speck pug and wormwood pug. Anise was first cultivated in Egypt and the Middle East, and was brought to Europe for its medicinal value. Anise plants grow best in light, fertile, well-drained soil. The seeds should be planted as soon