Aniseed

Containing licorice-like components, anise is sweet and very aromatic. It is used to make the following confectioneries: Aniseed balls (Britain), Aniseed wheels (New Zealand), pizzelles (Italy), pfeffernusse (Germany), and knotts (Norway). Aniseed is also used to make the Mexican drink “atole de anís” or champurrado which is similar to hot chocolate, the Turkish drink Raki (alcoholic beverage),the Greek Ouzo, the Italian Sambuca, the spirit absinthe, some root beer such as Virgil’s Root Beer in the United States and as a digestive after meals in India. It also is used to make the dough, when preparing the famous Peruvian dessert ” Picarones”.

Medicinal Uses: Anise, like fennel, contains anethole, and is known to be a “dietary estrogen”. Anise is a mild anti-parasitic and its leaves can be used to treat digestive problems, relieve toothache, and its essential oil to treat lice and scabies. In aromatherapy, aniseed essential oil is used to treat colds and flu. According to some, anise can be used as a cure for sleeplessness, chewed with alexanders and a little honey in the morning to freshen the breath, and when mixed with wine as a remedy for scorpion stings. In Indian cuisine, no distinction is made between anise and fennel.

Source: Wikipedia