Aniseed
Spices$4.99 / 2 ozApproximate price based on US supermarkets.
Aniseed is a small-seeded spice with a sweet liquorice flavor that perfumes breads, drinks, and some moles. It is essential in pan de muerto for Day of the Dead, Christmas rosca bread, anise atole, and spirits such as anís del mono. It pairs well with cinnamon in traditional desserts and festive sweet breads.
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How it's used in Mexican cooking
Aniseed, part of the spices section of the Mexican pantry, appears in 12 recipes in our collection, including Mole Poblano, Baked Gorditas and Bunuelos de Viento (Puffed Mexican Fritters). Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using aniseed
Mole Poblano
Baked Gorditas
Bunuelos de Viento (Puffed Mexican Fritters)
Pineapple and Mint Agua Fresca
Watermelon Agua Fresca
Mexican Lime Sorbet
Cocoles (Tlaxcalan Anise & Piloncillo Bread)
Knee-Stretched Buñuelos (Oaxacan Style)
Borrachitos (Pulque-Soaked Sweets)
Dulce de Biznaga (Barrel Cactus Candy)
Anise Sweet Tamales
Oaxacan Egg Yolk Bread (Pan de Yema)
Storage and substitutes
How to store it
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer — grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
Frequently asked questions
How many recipes use Aniseed?
Aniseed is used in 12 recipes in our collection, such as Mole Poblano and Baked Gorditas. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Aniseed in the US?
You can buy Aniseed online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Aniseed be stored?
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer — grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
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