What is anise?

Also called aniseed, it comes from the Pimpinella anisum plant, whose long, stalky stems produce white flowers where the seeds form. It’s one of the oldest known culinary herbs and, according to “The Oxford Companion to Food,” hails from the Levant (a historical term referring to what’s now Israel, Jordan, Lebanon, Palestine and Syria) and was a Roman-era darling in desserts and other dishes. Pliny the Elder was a fan of its digestive charms.

Around the world, a multitude of countries and regions have each found its own spirituous anise expression. Some of these are:

Absinthe, Aguardiente, Anisette, Aquavit, Arak, Mastiha, Ouzo, Pastis, Patxaran, Raki and Sambuca to name a few.