Aniseed has a charming-sounding botanical name: Pimpinella anisum.
This ancient spice, used throughout the Mediterranean since ancient times, is well known for its fragrance.
Although small in size, aniseed is rich in essential oils, which are responsible for its unmistakable aroma.
This aroma is released particularly during cooking, pleasantly ‘filling’ the kitchen and the whole house with sweet and spicy notes.
Aniseed throughout history
Originating in the Middle East, aniseed has spread to Europe, where it has become one of the most widely used spices in cooking and herbal medicine.
As far back as Ancient Egypt, aniseed was valued not only for its sweet, aromatic flavour, but also for its digestive properties.
The Greeks used it almost daily: Hippocrates recommended it to soothe a cough and relieve stomach ailments. But it was with the Romans that aniseed truly entered the culinary sphere: at the banquets of the elite, as described by Pliny the Elder, it was used in spiced desserts served at the end of a meal, almost like a precursor to modern digestifs.
In the Middle Ages, its aroma spread across Europe carried by merchants and monks. In monastery gardens, aniseed grew alongside medicinal herbs, becoming an ingredient in herbal teas, liqueurs and medicinal preparations. It was a precious spice, shrouded in an almost magical aura: it was believed to aid digestion, protect the body and even stimulate desire.
With the Renaissance and the opening of major trade routes, aniseed became more accessible and spread into everyday kitchens. It was during this period that many traditions still alive today were born: from spiced biscuits to aromatic liqueurs.
🚨 Fun fact – Aniseed: the chewing gum of yesteryear
It is said that aniseed was used after meals to freshen the breath and aid digestion. In short, the forerunners of modern chewing gum!
From herbal teas to non-alcoholic cocktails and liqueurs: aniseed seeds "to drink"
From simple homemade infusions to the most sophisticated blends, aniseed has been enjoyed in many different forms for centuries.
In herbal teas, it releases sweet and balsamic notes, ideal for rounding off a meal on a light note; in non-alcoholic cocktails, on the other hand, it adds aromatic depth, especially when paired with citrus fruits and fresh herbs.
But it is in the world of spirits that aniseed finds its most iconic expression: alongside Sambuca in Italy and Pastis in France, there are traditions found all over the world, such as Greek Ouzo, Turkish Rakı, Middle Eastern Arak, or the sweeter, more delicate Anisette.
A mosaic of diverse cultures and rituals, united by the same aromatic thread that transforms a tiny seed into the star of experiences to be savoured.
Aniseed in cooking
The sweet, balsamic flavour of aniseed makes it a versatile ingredient for both sweet and savoury dishes, offering plenty of flavour surprises.
From traditional dishes to the most innovative creations, this spice really lets you have fun in the kitchen. The important thing is to remember that aniseed is very potent, so it’s best to use it sparingly!
💡 Here are a few simple ideas to get you started straight away
Calabrian taralli with aniseed
Perfect for breakfast, as an aperitif or as a snack, taralli are a staple in any Calabrian pantry: they are the ultimate comfort food!
There are over twenty varieties of taralli in Italy, and the Calabrian ones are the only ones to be cooked twice: they are first boiled and then baked in the oven. It is precisely this two-step process that makes them crispy and crumbly.
As they cook, the aniseed fills the kitchen with a warm, comforting aroma that whets your appetite even before you’ve tasted them.
Making them at home isn’t difficult; you just need a little patience when spreading them out to prevent them from splitting open during cooking.
To mark the occasion, we’ve shared our original recipe in the family diary.
Ingredients
• 300 g plain flour
• 150 g semolina
• 180 ml water
• 1 teaspoon salt
• 1 tablespoon aniseed
• 1 glass of extra virgin olive oil
Method
Knead all the ingredients together until you have a smooth dough, then leave it to rest for 30 minutes, covered with a tea towel.
Bring a large pan of water to the boil; in the meantime, shape the dough into small loaves and form the taralli, taking care to seal them well.
Blanch the taralli for a few seconds; as soon as they float to the surface, drain them on a dry tea towel.
Place them on a baking tray and bake in a static oven at 200°C for 30 minutes until golden brown.
It’s not just taralli.
You can use aniseed to make all sorts of sweet and savoury treats, such as the super-easy ones we’ve suggested below.
So, all you have to do is get cooking and start kneading!