​​​“A Humane, Warm-Hearted Herb" is used by İlhan Berk for anise and Nazlı Pişkin refers to this phrase in the documentary.

Anise is an indigenous Anatolian plant that carries the structure of Anatolia that is open to multi-cultural and layered sharing. Throughout history, it has been used by Anatolian civilizations in food, beverages, spices, flavoring and medicinal purposes. Today, this particular plant continues to support cultural exchange - reminding us that we are human and there are no limits to sharing our experiences. This short documentary introduces the diary of this Mediterranean plant, which grows in the rich lands of Anatolia and is Mediterranean, in the Inner Aegean and Taurus Mountains, where it lives endemically, with the introduction speech of the food writer and researcher Nazlı Pişkin. Food Culture writer and researcher Aylin Öney Tan talks about the use of anise in Anatolian geography and civilizations in history. In addition, Duygu Beypinar and Koray Özcan, who carry out Quality Technique and Innovation studies from Mey Diageo, explain the law, cultivation and production process of anise, which is also used in rakı, which is the geographical sign of our country today.

What is anise?

Anise (pimpinella anisum) or aniseed is a flowering plant and often mistaken for star anise. The flavor and aroma of its seeds have similarities with star anise and also with fennel. Yet, while anise is botanically related to dill, cumin, fennel, and caraway; star anise is the star shaped fruit of a tree and it is a member of the magnolia family. It has a similar licorice flavor as Common Anise but the flavor is stronger.

Anise is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean.