http://en.wikipedia.org/wiki/Anise Anise, like fennel, contains anethole, a phytoestrogen. Anise is a mild antiparasitic and its leaves can be used to treat digestive problems, relieve toothache, and its essential oil to treat lice and scabies. Anise can be used to relieve menstrual cramps.
The oil is much more potent and should be used sparingly. Extracts are made with alcohol and are therefore already diluted. If a recipe calls for 1 teaspoon extract you should only use 1/4 teaspoon of the oil.
I'm sorry, but you can't substitute oil and water for eggs.
There are a number of different stores that sell anise oil. These include Walmart and Amazon. It is also sold at health food stores.
If you are substituting oil for butter in baking use about the same volume.
When substituting applesauce for oil in a recipe, you can typically use an equal amount of applesauce as the amount of oil called for in the recipe.
What are you substituting the oil with? What kind of recipe? You couldn't use butter for the oil in salad dressing. Sometimes it does matter what kind of shortening you use.
Ouzo, Sambuca, absinthe, pastis, mastika, Arak and Raki.
Yes you can. Substitute 2 teaspoons of ground anise seed for 1 teaspoon of anise extract.
Anise oil is what's called an "essential oil" that is typically recovered by steam distillation from a spice, is highly flavored, and costs several bucks an ounce, while "vegetable oil" usually refers to oils that are cold-pressed from oily but mostly bland seeds (cottonseed, rapeseed, sunflower seeds, corn) and are much less expensive. If you're asking if it's vegetarian/vegan ... yes. If you're asking if you can substitute it for vegetable oil in a recipe, I wouldn't.
Fennel seed, or star anise, but you need to grind the star anise. You want something that tastes like licorice. The Star Anise is kind of expensive, it comes like 12 in a bottle, for six dollars; they look like stars. There are also liqueurs that taste like licorice, such as Pernod.
When substituting butter for vegetable oil in a recipe, use a 1:1 ratio. This means you can use the same amount of butter as the recipe calls for vegetable oil.