Anise Seed
Pimpinella anisum

Tea, extract, capsules, tablets, cooking

Anise is used in cooking and in candy. The licorice taste found in most foods is really anise. It is also found in cough syrup.

The best way to make a good tasting cup of  Anise tea is by the infusion method. Place one tea bag into a cup and add no more than 6 oz. of boiling water. Let steep for 3 minutes and remove the bag. Press the bag before removing to enhance the flavor. Add stevia to sweeten.

The people of the Far East, masters of vegetable therapy by way of using medicinal plants, still today chew the seeds of star anise following a meal, in order to freshen breath and facilitate digestion. Anise, in addition to its therapeutic virtues, is likewise widely employed for its intense and pleasing aroma in the production of liquors: from Sambuca to Anisette, to the Turkish Raki. These product types are considered national beverages, absolutely pre-eminent in consumption over every other beverage all over the Mediterranean basin – above all in Italy, where the taste for anise has always enjoyed the loyal following of many. In the warm Southern regions to this day, people quench their thirst with a glass of cold water and anise. 

WARNING: Do not confuse with Japanese star anise because that one is poisonous.