I've noticed that in some recipes Anise seeds can be used interchangeably with Fennel seeds. I understand their taxonomical differences but in regards to taste, can they be used interchangeably without any big difference in taste?
For example, I've found a lasagne recipe which calls for fennel seeds. I do not have any but I do have Anise seeds (not star anise). Could I use the Anise seeds in the recipe without much noticeable difference?