Also known as suvadana or suva or Vilayati Saunf.

Another word for Aniseed is Anise.

It is derived from the herbaceous, flowering annual plant. Aniseed, sometimes spelled as anise, anis or anise seed, is considered a spice with a sweet licorice-like taste. It is of the Apiaceae Family, which makes it a relative of other plants like celery, dill, coriander, fennel and cumin. It is used in recipes; either whole or ground, to add distinctive flavors to food. The essential oil derived from aniseed is valuable to manufacture perfumes. The oil is used for production of anethole (aromatyic compound that occurs videly in essential oil) and sometimes as sensitizer for bleaching colours in photography.

Aniseeds are also used for numerous medical ailments and especially for improving digestive system.

Anise is sweet and very aromatic, distinguished by its characteristic flavor. The seeds, whole or ground, are used in a wide variety of regional and ethnic confectioneries, including the black jelly bean, British aniseed balls, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle, German Pfeffernüsse and Springerle, Austrian Anisbögen, Netherland muisjes, Norwegian knotts, New Mexican Bizcochitos, and Peruvian picarones. It is a key ingredient in Mexican atole de anís or champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India.