- Also known as Wild Celery, Masterwort, Dang Gui (chinese)
- Used for its medicinal qualities
- Has mild liquorice flavour
- All parts of Angelica, namely, roots, stems, leaves, flowers and seeds, can be used
- Roots are generally considered a spice while the stems and leaves a herb
- Leafstalk can be used as vegetable, seeds to flavour sweets and cookies, young leaves and flowers added to salads, candied stems in cookies and cake decoration
- Roots can be used in soups or herbal tea, flavour alcohols and liqueurs
Anise
- Also known as Aniseed
- Used in wide variety of regional and ethnic cuisines and confectioneries, including parts of Europe, Middle East, India and South East Asia
- Also used for its medicinal qualities
- Sweet and aromatic, used for its distinctive liquorice flavour
- Sold as whole or in powdered form
- Used in soups, sauces, curries, added to pork and vegetables, in teas, to flavour sweets and liqueurs
Anise Myrtle
- Also known as Aniseed Myrtle, Australian Leaf Aniseed, Native Anise
- Used in Native Australian cuisine
- Soft, subtle anise flavour with a hint of green tea; warm liquorice taste
- Can be used as a substitute for star anise or a mild clove substitute
- Sold whole, flaked, powdered or as essential oil
- Used in sweet, savoury dishes or in herbal tea; dishes include eggs, poultry, seafood, cakes, pastries and desserts
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