Anise is a mélange of the herbaceous plant Pimpinella anisum, whose seeds are aromatic and used to flavor foods and liqueurs. In botany it refers to the flowering plant itself, and in cooking it designates seeds or essential oils derived from it or similar species. The term also appears in spice blends and medicinal contexts, often lauded for its sweet-licorice scent and warm, aromatic profile.
US: rhoticity is not relevant for Anise; focus on precise vowel quality: /æ/ as in cat; ensure mild tenseness not to drift toward /eɪ/. UK: small variation in /æ/ due to broadening; keep front jaw open; AU: slight vowel height adjustment; sometimes /æ/ can be slightly lower or more centralized. All share final /s/ and non-voiced final consonant; maintain a crisp sibilant with minimal air. IPA guidance: /ˈæ.nɪs/.
"She added a pinch of anise to the cookie dough for a gentle licorice note."
"The tea was infused with crushed anise seeds for soothing aroma."
"In Mediterranean cuisine, anise seeds are toasted to deepen their flavor."
"The pharmacist recommended anise oil to ease mild digestive discomfort."
Anise comes from Middle English anise, from Old French anis, from Latin anisum, from Greek anison. The Greek form is likely from Semitic roots through Latin, with the word ultimately linked to the plant Pimpinella anisum. The seed was valued in antiquity for its aromatic properties and used in herb mixtures for both flavor and medicinal purposes. The term broadened in the medieval period to include various sweet-tasting seeds and essential oils, and by the Renaissance it had become established in culinary and pharmaceutical vocabularies. The botanical name anisum reflects its taxonomic identity, while the common name retained cross-cultural usage as a flavoring seed. Over time, English-speaking communities distinguished anise from similar seeds like fennel and caraway, though all share a licorice-like aroma. First known written use appears in ancient Latin texts describing culinary seeds, with later references in medieval Latin pharmacopeias and English cookbooks, solidifying its role in global spice trade and cooking traditions. Contemporary usage continues to span culinary, perfumery, and herbal medicine contexts, maintaining its association with warm, sweet, and slightly spicy notes.
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Words that rhyme with "Anise"
-ase sounds
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Anise is pronounced as /ˈæ.nɪs/ in US and UK English, with the first syllable stressed. Begin with a short æ as in cat, followed by n, then a quick, unstressed i like the short i in it, ending with s. In IPA: US/UK: /ˈæ.nɪs/. In some contexts, especially in formal writing or non-native speech, you may hear /ˈæ.niːs/ with a longer i, but the standard is /ˈæ.nɪs/. Audio reference: aim for a crisp initial vowel and a clean final s.
Common errors are pronouncing it as /ˈeɪ.nɪs/ (long a as in cake) and merging the two syllables into /ˈæniːz/ with a voiced z, or slipping to /ˈæ.nɪz/ with a voiced s. Correction tips: keep the stressed, short æ vowel, release the final /s/ sharply, and avoid lengthening the second vowel. Practice with minimal pairs like AN-iss vs. A-ness and record to verify that the final consonant remains voiceless /s/.
Across accents, the core is /ˈæ.nɪs/. In US and UK, the initial vowel is a short æ; rhoticity doesn’t affect it. Australian English mirrors US/UK but may have a slightly broader 'æ' and a softer /s/ due to vowel narrowing. The final /s/ remains voiceless. Some speakers may place stress slightly earlier or more evenly—still two syllables with primary stress on the first. IPA reference: US/UK/AU /ˈæ.nɪs/.
The difficulty lies in maintaining a crisp, short æ vowel and a clean, voiceless final /s/ while avoiding vowel merger with nearby words. Some non-native speakers lengthen the second vowel or substitute /z/ for /s/ due to voice onset time cues. Another challenge is keeping the stress strong on the first syllable in rapid speech. Focus on a short initial vowel, quick syllable beat, and a final sharp /s/ to maintain accuracy.
Anise has no silent letters; it is two syllables with primary stress on the first syllable: /ˈæ.nɪs/. A common question is whether the second syllable carries a weak vowel or a schwa; in standard practice it is a reduced but pronounced /ɪ/ rather than a silent sound. The word’s monotone two-syllable pattern means you should maintain steady tempo and clear separation between syllables, especially when spoken in fast lists or recipes.
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