Anise

Under the generic name of anise are grouped plants that actually have no botanical relatives. The plants are united by the aroma of their seeds or fruits, which is practically identical. It is supposed that they all arrived from the East in remote times. The seeds or small fruits are used, dried and, possibly, crushed. Anise is one of the oldest spices, and is widespread in many cuisines. It was already known and used by the Greeks, Egyptians and Romans to give flavor to dishes based on chicken, pork, vegetables and small digestive biscuits. From the ancient Middle East it spread to the Mediterranean basin and from there to Europe, so much so that in the Middle Ages it was an ingredient in numerous recipes in almost all countries.