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Anise is a plant of the Apiaceae family and refers to the liquor obtained from its seeds. It is known for its characteristic sweet and aniseed flavor. It is often used in the production of alcoholic beverages, such as raki in Turkey, ouzo in Greece, arak in the Middle East, and anisette in several European and Latin American countries.

How is anise made?

Anise is made from the seeds of the anise plant, scientifically known as Pimpinella anisum. The production process begins with the collection of the ripe seeds of the anise plant. The seeds are dried and crushed to release their characteristic aroma and flavor. Then, the crushed seeds undergo a distillation or maceration process in neutral alcohol. During this process, volatile compounds and essential oils from the seeds are extracted, contributing to the distinctive aroma and flavor of anise. After distillation or mashing, other ingredients can be added, and the alcohol and sweetness concentration adjusted to obtain the desired flavor profile.


The result is an anise liqueur with its characteristic sweet, aniseed and aromatic flavor.

What flavors does anise have?

Anise has a distinctive and characteristic flavor, with a combination of sweetness and a strong aroma of licorice. Its main flavor is aniseed, with sweet and slightly spicy notes. When savoring the anise, you can perceive its distinctive black licorice flavor, similar to that of fennel and mint. In addition to its main flavor, anise can have herbal and spicy undertones, which can vary depending on the variety and how it is used, whether in the form of seeds, extract, or liqueur.


In general, anise provides a refreshing and comforting taste experience, with a balance between sweetness and anise flavor.

How to taste anise?

Tasting the anise is a simple process that allows you to appreciate its distinctive flavors and aromas. Prepare the necessary items, make sure you have a bottle of quality anise and suitable glasses, such as liquor glasses or wine glasses. Pour an appropriate amount of aniseed into the glass, usually 30 to 60 ml, depending on your preferences and the alcoholic strength of the aniseed. Examine the color of the anise and its appearance in the glass. Some anises may have yellow or transparent tones, while others may have a darker, more opaque hue. Also, you can observe the viscosity or consistency of the liquid in the glass.

Hold the glass up to your nose and take a moment to inhale the aromas of the aniseed. You will notice an intense and distinctive aroma of licorice, with herbal and spicy nuances. Enjoy the complexity of the aromas and try to identify different notes. Take small sips of the anise and let it slide down your palate. Savor the sweet and aniseed flavors and pay attention to the different layers of flavor that are revealed. Aniseed can leave a lasting aftertaste in the mouth, which is part of its charm.

If you wish, you can try different brands and varieties of anise to appreciate the subtleties and differences in flavor. You can also enjoy anise in different ways, such as mixing it with water, ice or using it in cocktails.


Remember to taste anise in moderation and enjoy it responsibly, appreciating its unique flavors and distinctive character.

What types of anises exist?

There are several types of anises, each with its distinctive characteristics. Next, I will mention some of the most well-known types of anises:

Star Anise: Also known as Chinese anise, it is characterized by its star shape and its intense aroma and anise flavor. It is widely used in Asian cuisine and in the preparation of infusions and liqueurs.

Green Anise: It is a type of anise obtained from the Pimpinella anisum plant. Its seeds are light green in color and have a sweet and aromatic taste. It is commonly used in Mediterranean cuisine, especially in the preparation of breads, desserts, and liqueurs.

Sweet Anise: Also known as common anise, it is a popular variety in gastronomy and liquor production in many cultures. It has a sweet flavor and a soft and pleasant aniseed aroma.

Anise Spain: It is a type of anise widely produced in Spain. It has an intense flavor and a distinctive herbal note. It is used in the production of alcoholic beverages such as anise liqueur and Spanish absinthe.

Anise de Matalahúva: It is a type of anise native to the Mediterranean region and widely used in Spanish cuisine. Its seeds are smaller and have a more intense and spicier flavor.


These are just a few examples of the most common types of anises. Each variety has its own flavor and aroma characteristics, making them suitable for different culinary uses and in beverage production.

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