from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun An annual, aromatic Mediterranean herb (Pimpinella anisum) in the parsley family, cultivated for its seedlike fruits and the oil obtained from them.
- noun The seedlike fruit of this plant, used to flavor foods, liqueurs, and candies.
from The Century Dictionary.
- noun An annual umbelliferous plant, P'impinella Anisum.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Bot.) An umbelliferous plant (
Pimpinella anisum) growing naturally in Egypt, and cultivated in Spain, Malta, etc., for its carminative and aromatic seeds.
- noun The fruit or seeds of this plant.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun An
umbelliferousplant (Pimpinella anisum) growing naturally in Egypt, and cultivated in Spain, Malta, etc., for its carminativeand aromatic seeds, which are used as a spice. Has a licoricescent.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun liquorice-flavored seeds, used medicinally and in cooking and liquors
- noun native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
With a bunch of lovely garlic ramps and some baby anise from the Union Square market.
* Make a dish, baked good, or beverage in which anise is used.
- Sra of When My Soup Came Alive made a yummy vegetarian dish: Mixed Vegetable Curry, in which anise is included in the spice mixture
Fennel provides the single most distinctive flavor in Italian sausage and it's often described as anise-like.
Although called anise, this Chinese herb is not actually related to the anise family but to the magnolia family.
By distillation the fruit yields the volatile oil of anise, which is useful in the treatment of flatulence and colic in children.
This root, and the flowers, have an odour of anise, which is due to their containing some volatile oil identical with mannite.
3 Lightly toast the star anise, which is to say, take them off the heat when they are fragrant, which should only take a minute or two.
The result is a clearer soup that has a delicate taste because less spices such as anise are omitted.
To the amusement of my fellow shoppers, when my checker pal says, "Oh yeah, this is that anise you always get," she pronounces "anise" with a long "a".