Absinthe, a green liqueur having a bitter anise flavor and a high alcohol content is now prohibited in many countries because of its toxicity. B.C. is a member of the parsley family. Anise is a botanical relative of dill, fennel, caraway and cumin. For thousands of years, anise has been used as a flavoring, breath sweetener, digestive aid, cough suppressant and air freshener. The Greek mathematician Pythagoras apparently believed that anise prevented epilepsy.
Anise grows in southern Russia, Turkey, India and many parts of Europe.
Its leaves resemble cilantro with clusters of yellow-white flowers. Ground anise loses its flavor and aroma rapidly, so be sure to buy in small quantities or grind the whole seeds with a mortar and pestle. To obtain the flavor, without the seed, anise extract is frequently used in baking. In addition, anise oil is available, but you'll pay a bit more. Fish soups and stews, shellfish and seafood are all enhanced by the flavor of anise.