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Anise (/ ˈ æ n ɪ s /; [3] Pimpinella anisum), also called aniseed or rarely anix, [4] is a flowering plant in the family Apiaceae [2] native to the eastern Mediterranean region and Southwest Asia. [ 5 ]
In American English, anything labeled "anise" is pronounced / lɪkəɹɪʃfleɪvəɹd /.) However, if the spelling pronunciation is common and accepted, Wikipedia is WP:NOTADICTIONARY. Anyone able to read the page will say it one of the two correct ways and we can leave the IPA mess and details to anise's Wiktionary entry.
Xtabentún (Spanish pronunciation: [(i)ʃtaβenˈtun]) is an anise liqueur made in Mexico's Yucatán region from anise seed and fermented honey produced by honey bees from the nectar of xtabentún flowers. Rum is then added to the anise and honey mixture.
Arak is traditionally made of grapes and aniseed (the seeds of the anise plant); when crushed, their oil provides arak with a slight licorice taste. [1] Dates, figs, and other fruits are sometimes added. [2] Typically, arak is a minimum of 50% alcohol by volume (ABV), and can be up to 70% ABV (126 proof). [2] A 53% ABV is considered typical. [3 ...
Herbsaint is a brand name of anise-flavored liqueur originally created as an absinthe-substitute in New Orleans, Louisiana in 1934, [1] and currently produced by the Sazerac Company. It was developed by J. Marion Legendre and Reginald Parker of the city, who had learned how to make absinthe while in France during World War I. [1]
Rakı, Türk Rakısı or Turkish Raki (/ r ɑː ˈ k iː /, Turkish pronunciation: ⓘ) is an alcoholic beverage made of twice-distilled grape pomace and flavored with aniseed. [1] It is the national drink of Turkey. [1] [2] It is popular in Turkic countries and Caucasian countries as an apéritif. It is often served with seafood or meze.
They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. [6] Even a small number of fruits tend to dominate the flavor of a dish. [5]
See English-language vowel changes before historic /l/ for more information. In many dialects, /r/ occurs only before a vowel; if you speak such a dialect, simply ignore /r/ in the pronunciation guides where you would not pronounce it, as in cart /kɑːrt/.