anise

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. An annual, aromatic Mediterranean herb (Pimpinella anisum) in the parsley family, cultivated for its seedlike fruits and the oil obtained from them and used to flavor foods, liqueurs, and candies.
2. n. Anise seed.

Century Dictionary and Cyclopedia

1. n. An annual umbelliferous plant, P'impinella Anisum. It is indigenous in Egypt, and is cultivated in Spain and Malta, whence the seed is exported. Anise-seeds have an aromatic smell and a pleasant warm taste; they are largely employed in the manufacture of cordials. When distilled with water they yield a volatile, fragrant, syrupy oil, which separates when cooled into two portions, a light oil and a solid camphor.

Wiktionary

1. n. An umbelliferous plant (Pimpinella anisum) growing naturally in Egypt, and cultivated in Spain, Malta, etc., for its carminative and aromatic seeds, which are used as a spice. Has a licorice scent.

GNU Webster's 1913

1. n. (Bot.) An umbelliferous plant (Pimpinella anisum) growing naturally in Egypt, and cultivated in Spain, Malta, etc., for its carminative and aromatic seeds.
2. n. The fruit or seeds of this plant.

WordNet 3.0

1. n. liquorice-flavored seeds, used medicinally and in cooking and liquors
2. n. native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery