Anise

Anise, common name for an annual plant of the parsley family. Native to Egypt, the eastern Mediterranean region, and western Asia, it is also widely cultivated elsewhere. The seed of the plant, called aniseed, is greyish-brown and used as a condiment, in the preparation of the liqueur anisette, and in medicine as a stimulant and to relieve flatulence. Aniseed has an aromatic, agreeable smell and a warm, sweetish taste. Both smell and taste are caused by its oil, called oil of anise, which contains anethole. Anethole and its derivatives are used in perfumes and flavourings.

Star anise is a small evergreen tree native to China. The name comes from the star-like form of its fruit, the badian, which consists of 6 to 12 hard, woody, one-seeded carpels. The qualities of the fruit, seed, and oil closely resemble those of the common anise, and the oil is used for the same purposes.

Scientific classification: Anise belongs to the family Apiaceae (or Umbelliferae). It is classified as Pimpinella anisum. Star anise is classified as Illicium verum and is in the family Illiciaceae, related to the Magnoliaceae.