Anise vs. Licorice - What's the difference?

Black licorice candies are very easy to identify, but what makes them taste the way they do is less apparent. Licorice root is the origin of its name, but today it is often flavored with anise.

You may be wondering: “Anise vs. licorice, what is the difference?” Anise and licorice are popular ingredients that have numerous health benefits. Anise is from the parsley family and has a flavor similar to licorice. Anise is usually consumed in the form of tea. Licorice is a legume that is often sold as a powder, loose herb, or liquid extract.

Anise and licorice have both subtle and obvious differences and similarities, and we compare them for you in this article.

Anise

Anise is a delicate plant with feathery leaves and tiny white flowers that grow in clusters.

It belongs to the parsley family , although, unlike parsley, most people don’t eat the leaves, but rather the seeds.

what does anise taste like

Anise, star anise, and fennel taste like black licorice.

Licorice root is the original benchmark for candy flavor, but most manufacturers now use aniseed or star anise in their formulations, so it would be more appropriate to say that licorice root tastes like anise, although fewer people I would understand the comparison.

On a similar topic, anise vs. star anise and anise vs. fennel are very common related questions.

All three are very different plants, despite their similar flavors and even their names.

However, they all have in common a compound called anethole, from which their flavor comes. This compound is also in licorice root, although it is much more potent than that found in anise, star anise, or fennel.

Recipes with anise

Anise is frequently used in both sweet and savory dishes, though only by those who enjoy the flavor and fragrance of licorice.

Spiced biscuits, butters and spreads, and cakes flavored with cinnamon, cardamom, or nutmeg come alive with a little anise.

Soups and salads are another great way to use aniseed, especially if you want to boost the flavor and potency of fennel leaves.

However, the most common is to drink anise. It can be added to mulled wine, chai tea, or hot cocoa, or you can make it into a tea on its own.

How to make anise tea

You can make anise tea using the dried leaves or the dried seeds.

Use 1 to 2 teaspoons of either per cup of hot water. It is a good idea to boil the water and let it sit for 5 minutes to cool before adding the herbs, to protect the medicinal value.

If you have a loose leaf tea strainer, it will work perfectly with the aniseed as well, or you can let it float freely in the water.

If you swallow a little, it will only add more nutrients to your body. Let it rest or infuse for 3 to 5 minutes before drinking it.

Anise has a strong flavor that can be softened very well with milk or combined with other spices, such as cinnamon or ginger. A bit of honey is also always welcome in a cup of hot tea.

As a general statement, anise is considered safe for consumption by all humans; however, in rare cases, anise tea side effects may be the result of an allergic reaction or extreme sensitivity to estrogen, as anise has estrogen-mimicking compounds.

You would have to drink a lot of tea for this to be a problem, but it is a possibility.

benefits of anise

For such a small seed, anise is surprisingly rich in iron, offering around 13% of the recommended daily intake in just one tablespoon.

However, not many people consume a spoonful of anise at a time, unless it is taken as a medicinal prescription.

Research continues to mount evidence on this spice, but it has been linked to reduced symptoms of depression and menopause, as well as decreased inflammation. 

Anise has also gotten some positive press when it comes to tackling the last 10 pounds. The benefits of anise for weight loss are due to its calming effects on your digestive system.

Having a healthy intestine and intestinal tract helps eliminate waste effectively, reducing bloating and the uncomfortable effects of constipation.

Licorice plant - Glycyrrhiza Glabra

Licorice is a highly controversial plant, famous for both its health benefits and its dangers.

It’s also the foundational flavor of black licorice candy that you either love or hate.

The scientific name of the plant is glycyrrhiza glabra, and it is actually a legume.

Health benefits of licorice

Aside from the popular black candy, licorice is used primarily as a digestive aid.

Throughout history, people have turned to licorice to help soothe heartburn, soothe ulcers, relieve food poisoning, and simply as a digestive after a heavy meal.

Licorice root also helps your body produce clean, healthy mucus , which sounds gross but is very important for your respiratory system.

It has also been shown to stimulate your adrenal gland in a way that promotes healthy cortisol production, helping you moderate stress triggers more effectively.

Throughout history, licorice root tea was a popular healing drink in ancient Egypt, and later China as well. More recently, the medical community has begun to prescribe an extract as an easy way to dose safe amounts of glycyrrhizic acid, the medicinal component of licorice.

Some research suggests that there are more than 300 compounds that have medicinal properties, primarily antimicrobial and antiviral. With this large number of nutrients, the health benefits probably go far beyond what science has currently discovered.

As a perfect example of the old cliché that too much of anything is bad, the side effects of licorice root can be severe if consumed in excess.

In extreme cases, licorice root can deplete your body of potassium, leading to muscle weakness and possible metabolic disturbances. It can also increase blood pressure and even cause an irregular heartbeat.

How to use licorice root

Due to its numerous medicinal properties, you can find licorice root conveniently packaged as tablets, chewables, or capsules that are swallowed whole, as well as in the more traditional form as a powder, extract, or loose herb.

The tablets are pretty self-explanatory, and the extract should be used as directed. Many people add it to a drink or put a few drops under the tongue, but in a concentrated formula, you should ask your doctor for advice.

If you come across the herbs, the best solution is to make them into a tea.

It is possible, though unlikely, that you will find the whole plant and be tempted to chew on the licorice root.

This has been done throughout history more or less safely, but it can be difficult to control how much you consume at one time and there have been many people who end up mindlessly chewing it too regularly and doing more harm than good.

You can mix it with your moisturizer, a gel, or a skin-safe oil like coconut oil to rub on the affected area.

If you oil pull for your oral health, you can also mix some of the powder into your oil for pulling.

Summary table: Anise vs. Licorice

Related questions

What are the benefits of licorice for the skin?

Licorice root has fantastic antibacterial properties that make it effective for treating small skin wounds or conditions such as eczema. Some people even gargle with it to clear up mouth infections and prevent cavities.

If you can find powdered licorice root, you can combine it with a gel or carrier oil to apply topically, and it has even been shown to clear up acne without the need for over-the-counter medications.

How much licorice is safe?

With licorice, the thing to be careful of is consistent, long-term use. If you use it for health reasons, keep your daily dose below 2 ounces or about 57 grams.

For safety, it is best to limit your intake to no more than 30 mg per day.

If you have a history of heart problems but want the digestive benefits, you can find a product called DGL, which is licorice root that has had the potentially problematic glycyrrhizin removed, though you should limit your intake to 5 grams a day.

What is a licorice-flavored vegetable?

The fennel.  Fennel is a root vegetable that closely resembles celery, with an edible root, stems, and leaves, but imparts a distinctly licorice-like flavor to anything eaten or cooked with it.