Anise
Although botanically unrelated, there are three plants which share the name "anise": anise, star anise and anise pepper. The first two plants contain the same essential oil, "anethole" (also found in fennel), and have a similar licorice-like flavor. Anise (Pimpinella anisum) is grown mainly for its seed. It is a sun-loving annual, native to the Mediterranean, which grows to 2 ft (0.6 m). Its yellowish-white flowers are followed by small oval seeds which have been used for culinary and medicinal purposes for centuries. Anise is still used in medicine for digestive complaints and is an ingredient in cough medicines. The seed is widely used to flavor breads, cakes, pastries and sweets. In northern and eastern Europe, it is added to cheeses or cooked with vegetables such as cabbage. Aniseed, or any of the anise-flavored liqueurs, particularly complement fish. A small glass of Anisette or Pernod is often added to mayonnaise and served with lobster. Star anise, or badiane (Illicium verum), is an evergreen from the magnolia family. Native to China, the dried, star-shaped fruit forms an essential ingredient in many Chinese pork and duck recipes. The third anise plant, anise pepper (Xanthoxylum piperitium), is hot and aromatic. It is used mainly in China. With star anise, cloves, fennel seed and cassis, it makes up the Chinese five-spice powder.
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