If you've ever tasted an Italian anisette cookie or noticed the sweet aroma of fennel in sausage, you may have wondered whether anise, fennel, and licorice are actually the same thing.
Although all three are associated with the familiar sweet "black licorice" flavor, they come from different plants and are used in very different ways in the kitchen. Understanding the differences between the three makes it easier to choose the best ingredient whether you're baking cookies, seasoning a roast, or brewing herbal tea.
In this guide, you'll learn what sets anise, fennel, and licorice apart, when they can be substituted, and how to make a batch of classic Italian anisette cookies.
Anise vs. Fennel vs. Licorice at a Glance
| Ingredient | What It Is | Flavor | Best Uses |
|---|---|---|---|
| Anise | Mediterranean herb grown for its aromatic seeds. | Sweet, bold licorice flavor. | Cookies, biscotti, breads, candies, extracts, liqueurs. |
| Fennel | Herb and vegetable with edible bulb, fronds, and seeds. | Mild, sweet, herbal licorice flavor. | Sausage, vegetables, soups, seafood, salads. |
| Licorice | Root of the licorice plant. | Earthy, woody, naturally sweet. | Candy, tea, syrups, herbal remedies. |
What Is Anise?
Anise (Pimpinella anisum) is a Mediterranean herb grown primarily for its small, aromatic seeds. Those seeds contain anethole, the naturally occurring compound responsible for their unmistakable sweet licorice flavor.
Anise belongs to the Apiaceae, or parsley family. This family also includes carrots, celery, parsley, dill, and fennel. While anise is related to fennel, the two are different species with distinct flavors and culinary uses.
Anise has long been a favorite in Italian, Greek, Middle Eastern, and Mediterranean baking. It's commonly used in cookies, biscotti, sweet breads, candies, and liqueurs.
Common Uses
- Italian anisette cookies
- Biscotti
- Pizzelle
- Sweet breads
- Holiday cookies
- Candies
- Herbal tea
- Liqueurs and cordials
For baking, anise extract delivers the strongest, most consistent flavor.
Is Star Anise the Same as Anise?
No. Despite their similar names and flavors, star anise and anise are completely different plants.
Anise (Pimpinella anisum) is an herb from the parsley family, while star anise (Illicium verum) is actually the star-shaped fruit from an evergreen tree native to China and Vietnam.
Both contain anethole, which gives them their signature licorice flavor, but star anise has a stronger, slightly spicier taste. Although they can sometimes be substituted in recipes, they are not always interchangeable.
What Is Fennel?
Fennel (Foeniculum vulgare) is both an herb and a vegetable. Every part of the plant is edible, including the crisp white bulb, stalks, feathery fronds, pollen, and seeds.
The bulb can be roasted, grilled, or enjoyed raw in salads, while the fronds make an excellent fresh herb for seafood, soups, and vegetables. Fennel seeds have a mild licorice flavor that's similar to anise but noticeably sweeter and more herbal.
Like anise, fennel contains anethole, which gives it its familiar scent.
Common Uses
- Italian sausage
- Roasted vegetables
- Tomato sauces
- Soups and stews
- Seafood dishes
- Salads
- Pickling blends
- Herbal tea
What Is Licorice?
Licorice comes from the root of the licorice plant (Glycyrrhiza glabra). Unlike anise and fennel, which are valued for their seeds, licorice is harvested for its roots.
Licorice root contains glycyrrhizin, a naturally sweet compound that has been shown to be up to 50 times sweeter than table sugar. Its flavor is richer, earthier, and more complex than anise or fennel.
Interestingly, many black licorice candies are flavored primarily with anise oil rather than real licorice root, which is why they often taste more like anise than true licorice.
Common Uses
- Herbal tea
- Candy
- Syrups
- Traditional herbal remedies
Note: Consuming large amounts of real licorice root may raise blood pressure because of its glycyrrhizin content. People with high blood pressure, heart disease, or kidney disease should enjoy it only in moderation or consult their healthcare provider.
Why Do Anise and Fennel Taste So Similar?
Anise and fennel both contain anethole, a naturally occurring essential oil responsible for their sweet, licorice-like aroma.
Although anise (Pimpinella anisum) and fennel (Foeniculum vulgare) are different species, they both belong to the Apiaceae (parsley) family, which explains many of their shared characteristics.
Licorice (Glycyrrhiza glabra), however, belongs to an entirely different plant family. Its sweetness comes primarily from glycyrrhizin, rather than anethole, giving it a deeper, earthier flavor.
Can You Substitute Them?
Can You Substitute Fennel Seeds for Anise Seeds?
Yes. Fennel seeds make an excellent substitute for anise seeds in many recipes, although the flavor will be milder, sweeter, and slightly more herbal.
Can You Substitute Anise Seeds for Fennel Seeds?
Yes. Substitute about ¾ teaspoon of anise seeds for every 1 teaspoon of fennel seeds, adjusting to taste since anise has a stronger flavor.
Can You Substitute Anise Extract for Fennel Seeds?
Not usually. Anise extract is highly concentrated and produces a much stronger flavor than whole fennel seeds. It's generally better reserved for baking recipes designed specifically for extract.
Can You Substitute Licorice Root for Anise?
No. Licorice root has a much deeper, earthier flavor that doesn't work well as a direct substitute in baking or most savory recipes.
What Is Anisette?
Anisette simply means anise-flavored. The name comes from the French diminutive of anise, meaning "little anise."
The term may refer to:
- An anise-flavored liqueur
- Traditional Italian anisette cookies
- Other desserts flavored with anise
Italian anisette cookies are soft, cake-like cookies flavored with anise extract, topped with a simple glaze, and decorated with colorful sprinkles. They're especially popular during Christmas, Easter, weddings, and family celebrations.
Easy Italian Anisette Cookie Recipe
These classic, soft Italian Anisette Cookies are pretty simple to make, and are lightly sweet and filled with delicate anise flavor. Their cake-like texture and sweet glaze make them a favorite for holidays, cookie exchanges, weddings, and afternoon coffee treats.
Recipe Information
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 36 cookies
Ingredients for Easy Italian Anisette Cookies
Cookies
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoons anise extract
- 1 teaspoon vanilla extract
- ¼ cup whole milk
Glaze
- 2 cups powdered sugar
- 3 tablespoons milk
- ½ teaspoon anise extract
- Rainbow nonpareil sprinkles
Instructions for Easy Italian Anisette Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the anise extract and vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, until a soft dough forms.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, until the bottoms are lightly golden while the tops remain pale.
- Cool completely on a wire rack.
- Whisk together the powdered sugar, anise extract and milk, until the consistency is glaze-like and smooth.
- Dip each cooled cookie into the glaze and immediately decorate with rainbow nonpareil sprinkles.
- Let the glaze harden for about 30 minutes before serving.
Tips for Perfect Italian Anisette Cookies
- Use pure anise extract for the best flavor.
- Don't overbake. The cookies should remain pale and soft.
- Cool the cookies completely before glazing.
- The flavor becomes even better after sitting overnight.
- Store cookies with wax paper between layers to protect the glaze.
How to Store Italian Anisette Cookies
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the unglazed cookies for up to 3 months. Thaw completely before glazing.
If freezing glazed cookies, freeze them in a single layer until firm before stacking to prevent the icing from sticking.
Frequently Asked Questions
Is anise the same as fennel?
No. They're different plants, although both belong to the parsley family and contain anethole, which gives them their similar licorice-like flavor.
Is star anise the same as anise?
No. Star anise comes from an evergreen tree, while anise is a Mediterranean herb. They share similar flavor compounds but come from entirely different plants.
Does black licorice contain real licorice?
Not always. Many brands use anise oil or artificial flavoring instead of real licorice root.
Can I substitute fennel seeds for anise seeds?
Yes. Fennel seeds work well in many recipes, though the flavor is milder.
Is anise good for baking?
Absolutely. Anise extract and anise seeds are commonly used in cookies, biscotti, sweet breads, cakes, and traditional Italian desserts for their warm, sweet licorice flavor.
What does anisette taste like?
Anisette has a sweet, aromatic flavor reminiscent of black licorice, with delicate floral notes.
Are anisette cookies supposed to be soft?
Yes. Traditional Italian anisette cookies have a soft, cake-like texture topped with a sweet glaze.
Some Things to Remember...
Although anise, fennel, and licorice all share the familiar aroma of black licorice, they're three distinct ingredients with unique origins, flavors, and culinary uses. Anise is the classic choice for baking, fennel works best in savory cooking, and licorice root offers a deeper sweetness that's ideal for teas and candies.
If you want the nostalgic flavor of a traditional Italian bakery, anise extract is the ingredient to reach for. These soft, glazed Italian Anisette Cookies are a delicious way to enjoy it. They are sure to become a family favorite for holidays, cookie exchanges, weddings, or an afternoon coffee break.
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