Description
The tiny, dry fruits known as “anise seed” are grayish brown in color, and smell sweet and fragrant. Herb that grows annually to a height of roughly 0.6 meters. Since the medieval ages, the Romans, Arabs, and British have used anise as a culinary spice. It was first utilized as a medicinal herb in ancient Greece. Cultivation began in Greece and Egypt circa 2000 BC.
Turkey, Italy, Spain, India, and other nations all grow anise economically, making it a significant crop even today.The cultivated plant grows to a much larger size than the wild variety. Many pastries on the continent, particularly in Germany, are flavored with anise seeds. Soups can also be flavored with anise.
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