I thought this was an interesting question, so I went into the kitchen and had a comparative chew. Anise Seed or aniseed where I come from is smaller, darker and gives a more immediate anise hit, but it fades quickly. Fennel seed is two or three times larger and paler.
When you chew it, there's little flavour at first, but then a wash of anise flavour comes in. I think fennel tastes a bit softer, smoother, "greener" and more rounded.
If I had to substitute anise for fennel, I'd probably use a third or even a quarter of the original quantity. Although you might just want to leave it out. I agree with bikeboy - the great joy of fennel in Italian food is biting on fennel seed and getting that green-spicy hit in a meat dish oh! I have a pasta dish with sweet Italian sausage, tomato, cream and fennel that is to die for. I don't think you'd get the same effect with anise.
I found a bread recipe that called for fennel seeds, but I only had anise seeds available. I used the anise seeds and the bread came out quite well, with a nice smell and taste of anise, but not over powering.
I do not know what the bread would be like with fennel seeds. I would not say that those two are directly interchangeable. Fennel seed is milder, sweeter and less astringent compared to anise seed, in my experience, so you'd have to adjust for potency and while biting into a fennel seed can be "exciting" biting into an anise seed would be much more so. You could try it, but I would not do a 1-to-1 substitution, and I would really expect a very different result than if you just used fennel seed.
Fennel has more of an earthly taste and smell than anise seed. Anise seed is more sweet and herbal smelling and tasting. While they don't taste exactly the same, I would use the anise seed before I'd drive to the store to get fennel seed, unless it was a major component of the dish, which I imagine is unlikely in an italian recipe.
I am going to guess that people who think anise and fennel are interchangable don't like black licorice. That supposition is based on the idea that they taste the same. They are distinctly different. Anise has a sweet aftertaste and pairs better with sweet things. Both are used as medicines and flavorings, and they taste similar to one another.
The seeds of these two plants can often be used interchangeably in culinary dishes, but only fennel has edible leaves and stalks.
Though they look similar, there are differences in these plants that make them easy to tell apart. Known scientifically as Pimpinella anisim, anise grows to heights of 3 feet 0.
When it blooms, the anise plant is covered with small, white flowers that emerge from the ends of the stalks. As a result, fennel is often referred to as anise or vice versa by most consumers. But anise and fennel are two different plants and the botanical name of anise is Pimpinellaanisum whereas the botanical name of fennel is Foeniculum vulgare.
Both anise and fennel belong to the Apiaceae family. The entire plant of fennel is edible whereas it is typically the seeds from the anise plant that are edible. This is the key difference between fennel and anise. Although, both anise and fennel belong to the same family, anise and fennel have different sensory and nutritional properties.
This article explores those differences between fennel and anise. Fennel is a flowering plant species which belongs to the carrot family. It is a perennial herb with yellow flowers and feathery leaves. It is native to the Mediterranean countries but has become extensively naturalized in many parts of the world, particularly on dry soils close to the coastal areas and on river banks.
It is considered as a highly aromatic and flavorful herb with cooking and medicinal uses. It contains 1 gram of fat and 0 milligrams of cholesterol. Similar to fennel, anise contains Because of the similar oil composition in anise and fennel, they both have many medicinal benefits.
The two are both good for a cough and can help with colic. Fennel is known to boost bone health due to the calcium content. It can also lower blood pressure and inflammation because of its high potassium content and low sodium content.
Other fennel health benefits include improving skin health, increasing satiety, and decreasing risk of heart disease. Anise is known to improve digestion, help with insomnia, and since it has outstanding expectorative qualities it is great for asthma.
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