Known as far back as at least 1500 b. C. , this small annual plant is a member of the parsley family. Both the leaves and seed have a distinctive, sweet licorice flavor. The greenish brown, comma-shaped anise seed perfumes and flavors a variety of confections as well as savory dishes. It's also used to flavor drinks such as pastis, arrack, anisette and ouzo. Anise seed plays an important role in the cooking of Southeast Asia. Chinese cooks are more likely to use star anise than anise seed. See also spices; herb and spice chart .