Aniseed is added as spice and aroma to many foods. Aniseed is especially used in desserts and baked goods, but also in tea mixtures and to produce liqueurs and aperitifs (pastis, ouzo, anise water, raki, arrack, sambuca).
Aniseed oil and spice mixtures containing aniseed can season salads, soups, vegetables, fish and poultry.
Aniseed has common allergenic structures with the pollen of mugwort, in the protein profilin. If one reacts allergic to or is sensitised to pollen of mugwort, allergic reactions are possible if one consumes aniseed.
