Ground anise

Ground anise is a spice obtained from grinding the seeds of the anise plant (Pimpinella anisum). It has a sweet and characteristic aroma, similar to licorice, and is commonly used to flavor desserts, breads, beverages, and some savory recipes, especially in the traditional cuisine of various Spanish-speaking countries.

Origin: Anise is native to the Mediterranean region and Western Asia, where it has been cultivated since ancient times for its aromatic and medicinal properties. Currently, its cultivation and use are widespread in many parts of the world, especially in Spain and Latin America.

Properties: In addition to its distinctive flavor, ground anise is recognized for its digestive properties, as it helps alleviate stomach problems such as indigestion and colic. It is also attributed carminative and antimicrobial properties, making it a valuable ingredient not only in desserts and breads but also in infusions and home remedies.

Synonyms in Spanish from Latin America: In different Latin American countries, ground anise may be known simply as anís en polvo (anise powder). In some places, it is also called anisillo en polvo (powdered little anise).