Anise is native to the Mediterranean region and is well known in both kitchens and herbalists' stores. It's a relative of fennel and they both produce seeds with licorice-flavoured compound called anethole, but Anise is far sweeter with a more intense flavour.In Indian cuisine, this spice is called Sauf and you'll find candy-coated fennel seeds served as breath freshener in many indian restaurants. Try crushing the seeds and adding sausages, salad dressings, sweet delicacies, and less expected places like tea. Unleash the Flavour!
