Spice That Tastes Like Licorice
That distinctive sweet, slightly medicinal licorice flavor does not actually come from licorice root in most kitchen spice racks. It comes from a compound called anethole, which appears naturally in several unrelated plants. This is why anise, fennel, and star anise all taste remarkably similar even though they come from completely different plant families. If you are chasing that licorice note for a recipe, a tea blend, or a homemade remedy, there are several spices worth knowing, each with its own intensity, aroma, and best uses.
The compound anethole is also found in fennel and is partly responsible for the flavor crossover, as confirmed by research summarized by the National Center for Biotechnology Information, which has documented anethole’s presence across multiple aromatic plant families along with its mild antimicrobial and digestive properties.
Anise Seed
Anise seed, sometimes called aniseed, is the most direct licorice flavored spice you will find. The small ridged seeds come from the Pimpinella anisum plant and carry a warm, sweet, distinctly licorice taste that is stronger than fennel but less intense than star anise. Anise is common in baking, particularly in biscotti, springerle cookies, and certain breads, and it is also brewed into a soothing tea traditionally used to ease bloating and support digestion after a heavy meal.
Star Anise
Star anise is the dried, star shaped seed pod of an evergreen tree native to parts of Asia, and it delivers the boldest licorice flavor of the bunch. A single pod can flavor an entire pot of broth, which is why it shows up in Vietnamese pho, Chinese five spice blends, and mulled wine. Its flavor is sharper and slightly more bitter than anise seed, so it is typically used whole and removed before serving rather than ground directly into a dish.
- Anise seed: warm, sweet, mild licorice flavor, common in baking and tea.
- Star anise: bold, sharp licorice flavor, used whole in broths and simmered dishes.
- Fennel seed: light, slightly sweet licorice note, common in sausages and roasted vegetables.
- Tarragon: subtle licorice undertone, used fresh in sauces and dressings.
- Chervil: delicate herb with a faint licorice and parsley like flavor.
Fennel Seed
Fennel seed comes from the same plant that produces the crunchy fennel bulb found in produce sections, but the seeds carry a much more concentrated flavor. Fennel’s licorice note is lighter and sweeter than anise, with a slightly grassy, almost minty finish. It is a staple in Italian sausage, pickling spice blends, and curry powders, and chewing a small pinch of fennel seeds after a meal is a long standing tradition in many cultures for freshening breath and settling the stomach.
Herbalists have used fennel for centuries to support digestion, and modern research summarized by the National Institutes of Health notes that fennel seed has traditionally been used to relieve gas, bloating, and mild digestive discomfort, though it should not replace medical care for ongoing digestive issues.
Tarragon and Chervil
Tarragon is an herb rather than a seed spice, and its licorice flavor is more subtle and herbal compared to anise or star anise. French tarragon in particular is prized in classic French cooking for sauces like bearnaise, where its faint sweetness pairs well with butter, vinegar, and egg based preparations. Chervil offers an even gentler version of this flavor profile, often described as a cross between parsley and a whisper of licorice, and it is best used fresh since its delicate flavor fades quickly with heat or drying.
Licorice Root Itself
It is worth mentioning that true licorice root, from the Glycyrrhiza glabra plant, is a different category altogether. It contains a compound called glycyrrhizin, which is many times sweeter than sugar and produces the deep, almost candy like licorice flavor found in old fashioned licorice candy and some herbal teas. Unlike anise, fennel, or star anise, licorice root is generally used in smaller amounts and is not recommended for people with high blood pressure or certain heart conditions if consumed in large quantities over time, since glycyrrhizin can affect sodium and potassium balance in the body.
Bring Centuries of Herbal Wisdom Into Your Home
The spices in your kitchen are only the beginning. For generations, families relied on common herbs, roots, flowers, and spices to make natural remedies for everyday ailments—long before modern medicine cabinets existed.
Forgotten Home Apothecary reveals 250 time-tested natural remedies using ingredients you can grow, forage, or already have in your pantry. Learn how to create herbal tinctures, salves, syrups, teas, poultices, and other traditional remedies with easy-to-follow instructions.
Choosing the Right One for Your Kitchen or Apothecary
If you want a strong, unmistakable licorice punch for broths or simmered dishes, star anise is the best choice. For baking and tea, anise seed offers a gentler, sweeter version of the same flavor. Fennel seed works well when you want a hint of licorice alongside savory, earthy notes, and tarragon or chervil are ideal when you want only a whisper of that flavor in a fresh herb application. Keeping a small jar of each in your pantry gives you flexibility to layer licorice notes at different intensities depending on what you are cooking or brewing.
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