e flavor at a much lower cost.
Also known as Chinese anise, this plant features the same three essential oils as the small, more delicate anise seed.
Waverly Root writes, In putting this combination together once nature had already amply demonstrated her chemical skill; it was sheer showing off to perform the feat twice in two totally unrelated plants. The flavor is quite a bit stronger than the anise seed and is used primarily for Chinese cooking, although in the 1700's European cooking also