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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?
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. While their flavors/aromas might remind you one of another when tasted separately, are really pretty different when compared directly.
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. Maybe I'm wrong here, but that's my $.02
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. My point friends is no they do not taste the same. Yes anise has more flavor, but is it the right flavor (when called for).
