Anise

anise
    n 1: native to Egypt but cultivated widely for its aromatic
         seeds and the oil from them used medicinally and as a
         flavoring in cookery [syn: {anise}, {anise plant},
         {Pimpinella anisum}]
    2: liquorice-flavored seeds, used medicinally and in cooking and
       liquors [syn: {anise}, {aniseed}, {anise seed}]
    

Anise \An"ise\ ([a^]n"[i^]s), n. [OE. anys, F. anis, L. anisum,
   anethum, fr. Gr. 'a`nison, 'a`nhqon.]
   1. (Bot.) An umbelliferous plant ({Pimpinella anisum})
      growing naturally in Egypt, and cultivated in Spain,
      Malta, etc., for its carminative and aromatic seeds.
      [1913 Webster]

   2. The fruit or seeds of this plant.
      [1913 Webster]
    

Apiaceae \Apiaceae\ prop. n.
   A natural family of plants bearing flowers in umbels;
   examples are: {parsley}; {carrot}; {anise}; {caraway};
   {celery}; {dill}.

   Syn: Umbelliferae, family {Umbelliferae}, family {Apiaceae},
        carrot family
        [WordNet 1.5]
    

Anise
This word is found only in Matt. 23:23. It is the plant commonly
known by the name of dill, the Peucedanum graveolens of the
botanist. This name dill is derived from a Norse word which
means to soothe, the plant having the carminative property of
allaying pain. The common dill, the Anethum graveolens, is an
annual growing wild in the cornfields of Spain and Portugal and
the south of Europe generally. There is also a species of dill
cultivated in Eastern countries known by the name of shubit. It
was this species of garden plant of which the Pharisees were in
the habit of paying tithes. The Talmud requires that the seeds,
leaves, and stem of dill shall pay tithes. It is an
umbelliferous plant, very like the caraway, its leaves, which
are aromatic, being used in soups and pickles. The proper anise
is the Pimpinella anisum.