This spice has been noted since antiquity for its diuretic (digestive) effects. It is widely used to flavor foods in Chinese and Asian cuisine; in recent years it is also used in Albanian cuisine. Flavors oven-baked meat, roast beef and vegetable casseroles. During cooking, it softens significantly, releasing its characteristic aroma. It is basic in the preparation of some liqueurs, ouzo, etc. It is also used as a garnish in various dishes.