Licorice vs. Anise — What's the Difference?

Another distinction lies in the parts of the plants used. With licorice, it's primarily the root that's harvested for its flavor and medicinal properties. In contrast, with anise, it's the seed that's used for culinary and therapeutic purposes. Even though both have overlapping uses in flavoring foods and in traditional medicine, they remain botanically distinct entities.

It's also worth noting the global distribution of these plants. Licorice mainly grows in parts of Europe and Asia, making it prevalent in cuisines from these regions. Anise, although also native to the Mediterranean region and Southwest Asia, has been incorporated into a variety of global dishes and is particularly notable in liquors like absinthe and ouzo.

Licorice is derived from the root of the Glycyrrhiza glabra plant. This root is sweet and has been traditionally used in candies, medicines, and as a flavoring agent in various cuisines. Anise, on the other hand, comes from the seeds of the Pimpinella anisum plant and has a taste profile similar to licorice, though it is distinct and often described as being slightly more fragrant.

Both licorice and anise are renowned for their unique, sweet, and aromatic flavors, which can be quite reminiscent of each other. However, licorice tends to have a more profound medicinal background, being used in herbal remedies and even traditional medicine for its potential benefits. Anise, while also having its traditional medicinal uses, is more prominently recognized in culinary settings, especially in baked goods, liquors, and confections.