Most people enjoy the spicy and sweet flavor of anise seed, perhaps because of early memories of sitting in a movie theatre enjoying black licorice strings as you watch a picture. Anise seed comes from an herbaceous plant that is native to warm Mediterranean and southwest Asian climates. The flowers of the plant are produced in white umbrels that then produce the seeds that are used in anise seed recipes.

Anise seed can be used both in cooking and in liquor. Liquors from around the world feature anise, including Greek Ouzo and French Absinthe and Pastis. The liquor, in Europe, is typically cut with water; when water is added to the glass of Ouzo, for example, it turns a milky white color and retains its anise flavor at a less potent level than the undiluted spirits. This is the way it is often enjoyed in Greece, and it is typically served at a taverna with small plates of salty and savory meze items such as kalamata olives, possibly tiny meatballs, goat cheese and yogurt dips and spreads with crusty bread, as well as cubes of feta cheese and other tasty morsels.

When you buy anise seed, you will want to look for fresh dried herbs. Dried herbs, if properly stored in an airtight container in a dark cupboard, will last up to a year and still retain their vital aroma and taste.

Many cooks use anise seed recipes for special sweet treats. There are many desserts that feature this wonderful seed, including anise seed cookies. Many anise seed cookies are as simple as a classic sugar cookie base with anise seed added, turning the sugar cookies into anise seed cookies. This is an excellent way to feature the anise seed, because the buttery cookie does not compete with the licorice flavor of the anise seed and lets it shine. Italian cooking features Pizzelle anise seed cookies, which are made from cookie dough that is pressed in a special pizzelle iron, similar to a waffle iron in that the iron leaves a pattern on the cookie, and the final result is a thin, crisp cookie that is wonderful.

Other anise seed recipes, such as the following, are used for preparing savory foods. Rice provides a superb medium in which to feature anise seed. Here is “Rice With Anise Seed, Nuts and Raisins,” adapted from the excellent Still Life With Menu Cookbook by Mollie Katzen:

Rice With Anise Seed, Nuts and Raisins

2 cups white basmati rice
4 cups water
2 tablespoons butter
1 1/2 cups finely chopped onion
2-3 minced garlic cloves
1 tablespoon minced fresh ginger or 1 teaspoon dried ginger
1 to 2 teaspoons anise seed, to taste
1 teaspoon salt, to taste
1 cup raisins
1 teaspoon grated orange rind
1 1/2 cups chopped nuts–you can use one or more of almonds, cashews, walnuts, pecans, lightly toasted

1. Place rice and water in a pot with a tight-fitting lid. Bring to a boil, then cover, and simmer undisturbed over a low heat until tender, approximately 20 minutes.

2. Meanwhile, heat the butter in a medium-sized skillet. Add the onion, garlic, ginger, anise seed and salt. Saute over low heat for about 10 to 12 minutes, or until the onion is very soft. Remove from heat.

3. When the rice is completely cooked, transfer to a serving bowl, and fluff gently with a fork. Stir in the sauteed mixture, along with the raisins and orange rind. Sprinkle the nuts over the top and serve.

Yield: 6 servings
Preparation time: 25 minutes