Aniseed vs Fennel Seed: What’s the Difference?
If you’re a cook, tea maker, distiller or wellness maker, you’ve found the ultimate guide to compare two popular seeds: aniseed and fennel. We’ll break down what they are, when to swap one for another, and how you can take advantage of their different applications.
Whether you’re choosing between organic aniseed or fennel seeds in small or bulk packs, we’ll help make the choice that much easier for you.
What Are Aniseed and Fennel? Understanding the Basics
Both aniseed and fennel seeds share common characteristics, but they also have key differences and use cases.
Aniseed (pimpinella anisum) is derived from the anise plant, which is a member of the parsley family. It’s an annual herb that has its origins in the Mediterranean. By comparison, fennel (Foeniculum vulgare) is a perennial herb that originates from the carrot family and has its roots in southern Europe. They’re often confused with one another due to sharing the anethole compound, which makes them share some taste notes with liquorice.
Both aniseed and fennel have been used in traditional cooking and wellness practices for centuries. They are favoured for being rich in antioxidants, as well as having antiseptic and anti-inflammatory properties.
The Key Differences: Aniseed vs Fennel Seed Breakdown
Anise |
Fennel |
|
| Appearance | Dark, 3mm long oval-shaped seeds with slight ridges. | Greenish-yellow, 4-8mm long, crescent-shaped seeds with pronounced ridges along them. |
| Taste Profiles | Sweet, very aromatic, with an intense liquorice flavour | Earthy, minty liquorice after-taste |
| Strength | Intense | Mild |
| Best Uses | Seeds can be used to add sweetness and aroma to pastries, meat and as a tea. Also used to soothe mild skin irritations in oil form. | The whole fennel plant is edible and can be used in various savoury dishes. The seeds can be used both cooked and raw in salads, sausages, and pasta. Crushed seeds can also be used in tea. Good for digestive and immune support. |
| Edible Parts | All parts of the anise plant (roots, leaves, seeds) are edible | All parts of fennel (seeds, leaves, etc) are edible |
| Growing Patterns | Tall, annual herb that thrives in warm, sunny environments | Cool-season plant, grows best in well-drained soil |
Botany 101: They’re Related, Not the Same
While aniseed (Pimpinella anisum) and fennel (Foeniculum vulgare) are related, there are some key differences between the two plants that affect their taste and applications.
Each shares the anethole compound, which gives each a liquorice taste, but aniseed has a more intense flavour than fennel.
Aniseed’s stronger liquorice taste and aroma are best utilised in dishes where a sweet flavour profile is desired. This includes pastries, desserts, and beverages. It can be used in tea on its own or as part of a chai tea blend. While aniseed is similar to star anise (Illicium verum), star anise has slightly different applications. Star anise can be used like a dry cinnamon stick and is a part of Chinese five-spice seasoning. It’s also a much more common ingredient in chai tea blends.
Fennel, on the other hand, has a mild taste.. Its seeds are better utilised in dishes where a savoury flavour is desired, and are also less aromatic than aniseed or star anise. By swapping aniseed for fennel and vice versa, you can affect the flavour profile of your dishes and teas.
Taste and Aroma: Which Spice for Your Palate?
If you find the liquorice flavour in aniseed and fennel too strong for your tastes, there are steps you can take to mitigate its intensity:
- Use smaller amounts: Simply reducing the amount of aniseed or fennel that a recipe calls for is an easy way to reduce their flavour intensity.
- Add a citrus: Using a citrus (such as orange, lemon or lime) in juice or zest form can help balance out flavours and reduce the intensity of the liquorice taste of aniseed and fennel.
- Toast, then add: Toasting fennel and aniseed can reduce their potency, making dishes more palatable for those sensitive to liquorice.
- Substitutions: For savoury dishes, substitute caraway, cumin, coriander and celery seeds for fennel. When the flavour of aniseed is too intense in sweet dishes, swap it out with cardamom, cinnamon or star anise.
Best Use Cases for Aniseed & Fennel Seed
Aniseed and fennel are great additions to almost any dish. To get the most out of them, though, it’s best to use aniseed in sweet dishes, where a strong flavour is required, while fennel is better used in savoury dishes that complement its milder taste notes.
They can also each be used in alcoholic and non-alcoholic drinks. Aniseed is an ingredient in ouzo and sambuca and can be steeped as a tea, while fennel is a component of aquavit and absinthe, and is also brewable as a tea.
Aniseed & Fennel in the Kitchen
Aniseed is traditionally used in baked dishes, such as biscotti, shortbread and spice cakes. It’s the signature ingredient of the German bread anisbrod, and is also used in Middle Eastern and European sweets, such as aniseed balls and torrone. If you’re looking to enhance some sweet food, then aniseed is your best option.
Fennel Seed is an integral part of Italian cooking. Fennel seeds are often used in sausages, and can also be present in some sauces and vegetable sautés. Some specific Italian recipes that use fennel seeds include ragù di maiale, finocchio & orange salad and Umbrian roast chicken with fennel seeds. When you want to add something to complement savoury dishes, reach for the fennel.
Aniseed & Fennel at the Bar
Beyond their use in food, aniseed and fennel are each present in a variety of teas and liqueurs:
- Aniseed tea: You can use this as an extra ingredient in chai teas or as the sole basis for a tea. When you want a sweeter blend, aniseed is a good option. It has a slightly nutty undertone and is often drunk after meals to ease bloating. It can be served both hot and cold.
- Aniseed liqueurs: Aniseed is a prominent ingredient in multiple liqueurs across Europe and the Middle East, including pastis, anisette and raki. It’s usually prepared for liqueurs by infusing whole or ground aniseeds in the spirit, before being distilled. Aniseed liqueurs are sometimes sweetened with sugar syrup to bind the flavours together, and are great if you like a classic liquorice taste.
- Fennel tea: When used in tea, fennel can be sweet and lightly aromatic, compared with aniseed. It also has softer, more vegetal undertones. It’s common as a digestive tea in Mediterranean, Indian, and Middle Eastern herbal blends. Fennel seeds can also be used in chai tea, although they’re less commonly used in chai than either aniseed or star anise
- Fennel liqueurs: As a liqueur, fennel can be found in Finocchietto and as a digestif, often served over ice. It’s less sharp than anise, with subtle liquorice notes that don’t dominate the rest of the flavour profile. Whole fennel seeds are used to infuse natural spirits, with fennel bulbs and leaves sometimes taking their place. If you’re after a mellower flavour in liqueurs, opt for fennel-based ones.
Smart Substitutions and Ratios
Given their shared taste notes, aniseed and fennel can be swapped out for one another in many recipes. Star anise can also be used in place of either of them. In this table, we’ll show just how much of each seed is required when substituting.
| Recipe Requirement | Aniseed Substitution | Star Anise Substitution | Fennel Seed Substitution |
| 1 tsp aniseed (whole) | 1 tsp | 1 pod | 1.5 tsp |
| 1 tsp fennel (whole) | ½ tsp | 1 pod | 1 tsp |
| 1 star anise pod (whole) | 1 tsp | 1 pod | 1 tsp |
Health and Wellness Applications
While both aniseed and fennel share anethole and other beneficial compounds, each has slightly different traditional applications.
Aniseed has been used in herbal teas to support digestion. It has also been shown to be rich in antioxidants, which can help fight off free radicals and contribute to your overall health, as well as benefit your oral health and prevent infections. To prepare, place 3-4 grams of crushed aniseed into 1 cup of boiling water, then steep for 5-10 minutes, and strain before serving.
Like aniseed, fennel is also historically noted as a digestive aid. You can also drink it before bed and first thing in the morning to maintain fresh breath, and it has been linked to improved sleep quality. For the best fennel tea brew, steep one teaspoon of fennel seeds in 2 cups of boiling water for 5 minutes, then strain and serve. For ease of cleanup, place your fennel seeds into a teaball or tea bag before steeping.
Although each of these teas has been linked to traditional wellness practices, always consult your doctor or other healthcare professionals for medical advice.
How to Buy and Store Quality Aniseed and Fennel Seeds
When purchasing aniseed or fennel seeds for cooking or tea, opt for whole seeds to extend their shelf life and grind them fresh for optimal aromatic qualities. Whole seed freshness is best up to 2-3 years, while ground seeds retain their freshness for 6-12 months if properly stored. Make sure to label your seed containers with your date of purchase, and keep them away from heat, light and moisture when stored.
Whichever seed you pick, you should always choose organic seeds when possible for a clean, consistent flavour. Look for the Australian Certified Organic (ACO) logo, so you’ll know that you’re buying seeds that have been quality tested. For home use, 250 grams of seeds are ideal for first-time users, while businesses preparing foods with seeds should opt for 1-5kg. We also suggest a 500g trial for business use.
However much aniseed or fennel you buy, you should look for a bright aroma every time to ensure quality. To maintain that quality, store your seeds in a cool, dark place inside an airtight container. This will prevent a loss of freshness and reduce the likelihood of your seeds absorbing other aromas in your pantry.
To test the freshness of your seeds, simply crush a few of them-the resulting aroma should be bold and sweet.
For Distillers, Brewers and Tea Brands
Beyond their applications in tea and cooking, aniseed and fennel can each be used as a key ingredient in alcohol distilling and brewing. They can each provide that special something extra to take your brew to the next level, or be the star ingredient.
If you’re looking to give your brew an extra bit of punch, choose some aniseed to include in your process. When you’re looking for a mellower flavour to round out your concoction, reach for the fennel. It’s also worth noting that anise-flavoured spirits can cause your product to look milky and cloudy. Known as the louche effect, you may wish to adjust the concentration of aniseed in your distillation process for the desired effect (either a cloudier or clearer beverage).
Before making a full batch, it’s worth taking the time to run small trials to achieve your desired flavour concentration and appearance of your final beverage. When your small batch is brewed to perfection, simply record the ratios of ingredients and scale them up for large-scale production.
The same basic principles apply to teas and other non-alcoholic drinks involving aniseed and fennel-make a small batch, tweak the ratios until you have your desired taste, then record those ratios and multiply them accordingly for big batches of beverages.
Your Next Steps: Choosing the Right Spice for Your Needs
Whether you’re looking to harness aniseed's bold, sweet properties or fennel’s milder, savoury leanings, choose fresh, organic seeds. Find your seeds, pick a pack size and try a batch today. You’ll soon open yourself up to a whole world of culinary and beverage possibilities.
- Choose your seed, pick a pack size, and try a small batch today
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FAQs
Are aniseed and fennel the same?
While aniseed and fennel share some characteristics (such as both having a liquorice taste), they come from different plants and have different flavour profiles.
Can I substitute fennel instead of aniseed?
You can substitute fennel for aniseed, but be aware that it has a different taste profile. Fennel has a milder flavour and requires longer steeping if you wish to have a similar flavour profile and aromatic intensity.
Can I substitute fennel for star anise?
You can substitute fennel for star anise, but due to fennel’s milder flavour, you will need to use more to achieve the same effect as star anise. Generally, you’ll need to use fennel at 2-3 times the volume of star anise for a given recipe. Fennel can also be less effective in recipes where star anise is the main flavour, as it does not have the same bold taste.
Is star anise the same as aniseed?
Though they have similar names and flavours, star anise and aniseed are not the same. They are each derived from different plants and have slightly different applications.
Whole vs ground — which should I buy?
Whole vs ground aniseed and fennel seeds are both worthy purchases with different use cases. If you plan to use them in bulk and store them for an extended period, opt for whole seeds. If you want to use them right away for freshness and aroma, then ground seeds are likely a better option for you.
What is a substitute for aniseed?
Aniseed can be substituted with fennel seeds, licorice root, caraway seeds, star anise and other similar seeds with a liquorice-like flavour
Are licorice and fennel the same thing?
No, licorice and fennel are not the same thing. Though fennel does share some taste notes with licorice, fennel has a milder flavour, and you can use the whole fennel plant in cooking. By contrast, licorice has a stronger flavour, and only the roots are used.
Does fennel contain aniseed?
No, fennel does not contain aniseed. Aniseed and fennel are derived from two different plants, and each has its own unique use cases.
