An aromatic umbelliferous plant originating in the East
(India and Egypt). It was also known to the Romans, and was regarded by
the Chinese as a sacred plant. The seeds (aniseed) were used in early
European cookery in pretzels, girdle cakes, and knackebrot and are now
used to flavour souffles, biscuits (cookies), and cakes, especially gingerbread.
Aniseed is also used in confectionery (Flavigny dragees)
and in distilling (pastis and anisette). The chopped leaves may be used
to season pickled vegetables, salads, and fish soup in the south of France.
Anisette
The flavour of the many liqueurs known as anisette or anise varies according to which seeds are used - aniseed or star anise. These liqueurs are very popular as digestives. Well known in France are the anisettes of Bordeaux (especially that of Marie Brizard), but most liqueur houses make a version of anisette. The aniseed-flavoured Mediterranean drinks - pastis, ouzo, etc. - are drunk either diluted with water or with water as an accompaniment.
In the Middle East it is called Arak, or Raki; it's served in small glasses in which crushed ice is then added it is often accompanied with "mezze" which is 30-40 small plates filled with an assortment of entrees such as Tahini, Tabouli, Pasterma, Pita bread, Feta cheese, Shish kebab, Baklava, etc.. This kind of "mezze" dinner lasts for 2-3 hours & is a cherished evening.
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