Editing Anise (section)

=== Culinary ===
{{Cookbook}}[[File:Troach sweet - 2018-08-21 - Andy Mabbett.jpg|thumb|An unwrapped 'Troach drop', purchased at the [[Black Country Living Museum]] in the English Midlands, where such sweets are traditional]]

Anise is sweet and [[odor|aromatic]], distinguished by its characteristic flavor.<ref name=Gernot/> The seeds, whole or ground, are used for preparation of [[tea]]s and [[herbal tea|tisane]]s<ref>{{cite web |title=Anise seed: Properties, benefits, mischief, dosage, and side effects |url=https://www.alwosta.tn/en/blog/128_anise-seed-properties-benefits-mischief-dosage-and-side-effects.html |website=Alwosta |access-date=2024-02-05 |archive-url=https://web.archive.org/web/20200925093445/https://www.alwosta.tn/en/blog/128_anise-seed-properties-benefits-mischief-dosage-and-side-effects.html |archive-date=2020-09-25}}</ref> (alone or in combination with other aromatic herbs), as well many regional and ethnic confectioneries, including black [[jelly beans]] (often marketed as licorice-flavored), British [[aniseed ball]]s, aniseed twists<ref>{{Cite web|title=Favourite traditional British sweets: in pictures|url=https://www.telegraph.co.uk/expat/expatpicturegalleries/9158591/Favourite-British-sweets-in-pictures.html|access-date=2021-05-23|website=www.telegraph.co.uk|date=4 November 2015 }}</ref> and "troach" drops, Australian [[Humbug (sweet)|humbugs]], New Zealand aniseed wheels, Italian ''[[pizzelle]]'' and ''[[biscotti]]'', German ''[[Pfeffernüsse]]'' and ''[[Springerle]]'', Austrian ''Anisbögen'', Dutch ''[[muisjes]]'', [[New Mexican cuisine|New Mexican]] ''[[bizcochitos]]'' and [[Peru]]vian ''[[picarones]].''{{Citation needed|date=June 2021}}

The culinary uses of anise are not limited only to sweets and confections, as it is a key ingredient in [[Mexican cuisine|Mexican]] ''[[atole|atole de anís]]'' and ''[[champurrado (beverage)|champurrado]]'', which is similar to [[hot chocolate]].{{citation needed|date=March 2021}} In [[India]] and [[Pakistan]], it is taken as a [[Apéritif and digestif#digestifs|digestive]] after meals, used in [[brine]]s in the Italian region of [[Apulia]] and as a flavoring agent in [[Italian sausage]], [[pepperoni]] and other Italian processed meat products.<ref name="Peter 2012 143">{{cite book |last=Peter |first=K.V. |title=Handbook of herbs and spices Volume 2|date=2012|page=143}}</ref> The freshly chopped leaves are added to cheese spreads, dips or salads, while roots and stems impart a mild licorice flavor to soups and stews.<ref name="Peter 2012 143"/>

The [[Ancient Rome|ancient Romans]] often served spiced cakes with aniseed called ''{{lang|la|mustaceoe}}'' at the end of feasts as a digestive.<ref>{{cite web|title=Anise History |url=http://www.ourherbgarden.com/herb-history/anise.html|work=Our Herb Garden|access-date=3 March 2013|date=March 2013}}</ref>  This tradition of serving cake at the end of festivities is the basis for the tradition of serving cake at weddings.<ref>{{Cite news|url=https://gastronomica.org/2005/05/05/wedding-cake-a-slice-history/|title=Wedding Cake: A Slice of History {{!}} Carol Wilson|date=2005-05-05|work=Gastronomica|access-date=2017-11-13|language=en-US}}</ref>