Editing Anise (section)

=== Production ===
Western cuisines have long used anise to flavor dishes, drinks, and candies. The word is used for both the species of herb and its [[licorice]]-like flavor. The most powerful flavor component of the [[essential oil]] of anise, [[anethole]], is found in both anise and an unrelated spice indigenous to [[South China]]<ref>{{cite book|last=Peter|first=K. V.|title=Handbook of Herbs and Spices|url=https://books.google.com/books?id=qUaT093PZFAC&pg=PA290|year=2004|publisher=Woodhead Publishing|isbn=978-1-85573-721-1|page=290}}</ref> called star anise (''[[Illicium verum]]'') widely used in [[South Asia]]n, [[Southeast Asia]]n and [[East Asia]]n dishes. Star anise is considerably less expensive to produce and has gradually displaced ''P. anisum'' in Western markets. While formerly produced in larger quantities, by 1999 world production of the essential oil of anise was only 8 [[metric ton|tons]], compared to 400 tons of star anise.<ref>{{cite book |title=Food Flavorings |author=Philip R. Ashurst |publisher=Springer |year=1999 |page=33 |url=https://books.google.com/books?id=hrWuqmtwJiEC&q=anethole |isbn=978-0-8342-1621-1 }}{{Dead link|date=August 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>