Anise seeds, also called aniseed, are often confused with fennel. Though the two spices are related and have many similarities, there are plenty of differences you should be aware of.

Fennel comes from the Foeniculum vulgare plant, native to the Mediterranean, while anise comes from the related Pimpinella anisum plant, native to the Mediterranean and Southwest Asia. 

Quick overview of the differences between anise and fennel seed:

Fennel vs Anise: Appearance and Flavour Differences

There are many similarities between fennel and anise. In fact, fennel is often called “sweet anise” or just “anise”. 

Most notably, the two spices both have a liquorice-like taste. The difference is that fennel seeds have a milder and sweeter anise-flavour, while the flavour of anise seeds is stronger and sharper. 

Anise and fennel seeds look very similar. Here is how to recognise them:

In terms of appearance, fresh fennel seeds are typically green, when fresh. Their colour turns more greyish as they age.

Anise seeds in comparison are smaller, more brown in colour, and often have a small ‘tail'. This happens when the stem is still attached to the seeds.

Can I use fennel seeds instead of anise?

Fennel and anise seeds are often used interchangeably. This is because the spices share a similar taste profile - reminiscent of liquorice. 

In fact, fennel is often wrongly referred to as anise. This is not surprising, since the plants are related: both fennel and anise belong to the Apiaceae family.

To substitute fennel with anise seeds, use 1:1 ratio. This means 1 tsp of anise substitutes 1 tsp of fennel seeds.

Culinary Uses

Fennel and anise seeds are versatile spices, used in kitchens all around the world. 

Fennel seeds are more often included in spice blends and for flavouring of fish and sausages. Anise seeds on the other hand, are more suitable for desserts and are a popular component in many alcoholic beverages.

Here is a comparison of the most common uses of anise and fennel seeds:

Health benefits

Fennel and anise seeds are not only famous for their culinary uses, but also for their potential health benefits. 

In the Netherlands when people celebrate the birth of a baby, they serve a traditional biscuit topped with anise seeds covered in sugar. This is because anise is said to increase milk production in breastfeeding women and to help restore the uterus to its normal size.

In addition, both anise and fennel have been used for hundreds of years for the making of digestive tea. This tea is said to soothe stomach discomfort and prevent bloating.

Moreover, both fennel and anise seeds contain antioxidants and unsaturated fatty acids. 

Nutritional Value Comparison

References: Anise and Fennel.

Both caraway and fennel seeds are rich in nutrients, including:

• Potassium

• Calcium

• Magnesium

• Phosphorus

• Iron

In addition, both anise and caraway seeds are rich in unsaturated fatty acids.

Wrap up

• Fennel and anise are often interchangeably used in cooking.

• They are flavourful spices, used in many different cuisines.

• They bring lots of nutritional and potential health benefits.

• Both spices are used in tea, which is said to help digestion.