Amanda is a co-founder of Food52.
No, but many people use them interchangeably. Fennel seeds are larger and coarser in texture with a woody, anise flavor. Anise seeds are smaller, with a slightly sweeter, more delicate fragrance.
hardlikearmour is a trusted home cook.
Nope. Similar flavor, but different. Fennel is milder IMO than anise.
Thanks to you both. I love that you people are up at this hour thinking about these things just like I am. Crazy food people unite!
Amanda, I look forward to being able to buy just the few tablespoons of fennel seeds I need at the new Rockville WFM. Yippee!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
No. I found this out last month when I was developing my recipe for basil ice cream. Basil itself was not enough to make the ice cream taste "basil-y" so I added some ground seeds I found in the kitchen for some of that extra licorice flavor that basil has. It was the perfect touch! I had labeled the container "aniseed" but the chef told me the next day it was actually fennel seed.
As a vegan, I love to use fennel to make things taste like sausage. Aniseed is stronger and sweeter and I like toasting the seeds in a warm pan before using them in a recipe. Another look-alike is caraway. They are the smallest of all those seeds and are most often used to flavor rye bread.
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.