Anise
Production

Western cuisines have long used anise to flavor dishes, drinks, and candies. The word is used for both the species of herb and its licorice -like flavor. The most powerful flavor component of the essential oil of anise, anethole, is found in both anise and an unrelated spice indigenous to South China called star anise (Illicium verum) widely used in South Asian, Southeast Asian and East Asian dishes. Star anise is considerably less expensive to produce and has gradually displaced P. anisum in Western markets. While formerly produced in larger quantities, by 1999 world production of the essential oil of anise was only 8 tons, compared to 400 tons of star anise.
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