Anise seed (Pimpinella anisum) is the dried fruit of the flowering umbels of the anise herb. Most of America's supply comes from the island of Jamaica, though anise is grown commercially quite extensively for its seed in many climates from the temperate to the very warm zones. These include India, Mexico, Spain, Italy, Germany, southern Russia, and the Orient. The diminutive oval seed, less than 1/4 inch long, is a greenish-gray color which sometimes appears almost brown. When seen under a powerful microscope, the tiny hairs which cover the seed are plainly visible. The seed has a sweet, agreeable odor and the taste is pleasant and aromatic. The whole seed is used to top rolls, coffee cakes, cookies, and confectionery. Various soups, cheeses, stews, beverages, and candies are flavored with either the ground or whole seed; and the best licorice candies always have a generous amount of anise in them to increase the palatability and goodness of their taste. The sole flavor of the liqueur called anisette is derived from the anise seed, and many sweet gins contain a certain degree of anise flavoring. A small round cheese of the Netherlands is sprinkled with anise seed; and here in America many manufacturers of sausages use either ground or whole anise seed as a flavoring. The taste appeal of many canned meats is increased by the use of this sweet seed. The ground anise seed, when used in boiling shellfish, adds a deliciously different and new flavor, especially to mussels, hard-shell crabs, and shrimps.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 96-97.