1, the appearance is different: the appearance of anise has eight corners, which are dark brown, with thick petals and straight sharp corners, and the pedicle is bent upward. The appearance and color of fennel are similar to that of chaff. Compared with fennel, fennel is bigger and fatter.
2. There is a difference in taste: anise has a pleasant licorice flavor, with mint and fruit flavors, similar to fennel, but stronger than fennel's licorice flavor. When chewed in the mouth, it will give off a fragrant aroma. Indians use anise as chewing gum, which can refresh their breath. Fennel has a camphor-like smell, slightly sweet, bitter and tongue-burning.
3. There are differences in cooking applications: Although anise and fennel are commonly used seasonings, they are necessary for cooking fish and stewing meat and making braised food, which can remove the odor in meat and add fragrance again, but their heating time is different. Fennel is easy to burn when stir-frying, so we must pay attention to firepower, not too big, so as not to affect the beauty of dishes. Anise can be heated for a long time, as long as it does not produce burnt taste.