The shortened commercial and culinary name for aniseed — the liquorice-flavoured seeds of Pimpinella anisum. The two terms denote the same spice, whose sweet, warm flavour seasons confectionery, breads, spirits and liqueurs. Its signature compound, trans-anethole, is shared with fennel and star anise, which is why the three taste related despite coming from unrelated plants. In labelling and authenticity work, anise (Pimpinella anisum) must be distinguished from star anise (Illicium verum), a different species with its own allergen and safety profile — a distinction that matters for spice authenticity testing.