Anise is sweet and very aromatic, distinguished by its characteristic flavor. The seeds, whole or ground, are used for preparation of teas and tisanes. The flavor and aroma of its seeds have similarities with some other spices, star anise fennel, and liquorice. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. The main use of anise in traditional European herbal medicine was for its carminative effect (reducing flatulence). Anise was used as a cure for sleeplessness, chewed with alexanders and a little honey in the morning to freshen the breath, and, when mixed with wine, as a remedy for asp bites (N.H. 20.72). In 19th-century medicine, anise was prepared as aqua anisi ("Water of Anise") in doses of an ounce or more and as spiritus anisi ("Spirit of Anise") in doses of 5–20 minims.In Turkish folk medicine, its seeds have been used as an appetite stimulant, tranquilizer, or diuretic.