To the family of Umbelliferae counting plant species (Latin Pimpinella anisum). The typical aroma of sweet caraway is caused by anethole, which is the main constituent of the essential oil with 90%. This is obtained today from the fruits by distillation. Anise has been in the antiquity as a remedy (flatulence, digestive complaints) and as a spice to flavoring used by wine and baked goods. The Greek philosopher and mathematician Pythagoras of Samos (~ 570-510 BC) described aniseed spiced bread as a delicious delicacy. In Western cuisine, anise is used today in bread and baked goods.
Above all, however, it is added to many spirits, among others absinthe. Pastis and Pernod (France), aguardiente and pacharán (Spain), Aquavit (Scandinavia), arrack (East India), ouzo and Tsipouro (Greece), as well Raki (Turkey). Anisé (e) is the French collective term for spirits with anise flavor. The dilution of aniseed spirits with water and / or strong cooling produces a characteristic turbidity, the so-called Ouzo effect, Anise is increasingly displaced today by the very similar but unrelated star anise from China. A similar flavor has fennel.