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Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. [1] [2] It is a hardy, perennial herb [3] with yellow flowers and feathery leaves. [4]It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.
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] The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, [4] fennel, liquorice, and tarragon.
A common mix for ground five-spice powder (center) is (clockwise from top left) cinnamon, fennel seeds, star anise, Sichuan peppercorns and cloves. While there are many variants, a common mix is: [2] Star anise (bājiǎo 八角) Cloves (dīngxiāng 丁香) Chinese cinnamon (ròuguì 肉桂) Sichuan pepper (huājiāo 花椒) Fennel seeds ...
Fennel is a vegetable with white bulbs, long stalks, and dill-like leaves. Here's how to cook it and enjoy that fresh anise flavor akin to licorice. Fennel Is Back in Season—Here's Everything ...
Anethole (also known as anise camphor) [2] is an organic compound that is widely used as a flavoring substance. It is a derivative of the aromatic compound allylbenzene and occurs widely in the essential oils of plants.
The ratio of spices in Chinese five spice can vary by recipe or brand but generally speaking, it's a blend of five key spices: star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds.
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