The anise seed, with its sweet, hot and aniseed flavour, is used in many countries, from Europe to Asia, in savoury or sweet dishes as well as in multiple drinks.
In bakery and pastry, anise is often used to flavour bread, gingerbread, cakes and dry biscuits. In salty cuisine, anise is combined with white meats and fish dishes, as well as canned and preserved vegetables. It can also be added sparingly in some jams or chutneys.
Many drinks of various origins are made or perfumed with anise: liqueurs, wines, strong alcohols, but also Tchais or digestive infusions.
Anise seeds have been known to have medicinal properties for thousands of years, especially on the digestive tract, as carminative and antispasmodic.