Anise seed, also known as Saunf or Phalate in Nepali, is a popular spice in Nepali cuisine. It is commonly used to add a distinct licorice-like flavor to a variety of dishes and is particularly popular in meat dishes, soups, and stews. In Nepali cuisine, anise seed is often used in combination with other spices such as cumin, coriander, and turmeric to create complex flavor profiles. It is also commonly used in tea and other hot beverages to add a soothing, warming effect to the drink.

One of the most popular Nepali dishes that include anise seed is the traditional meat curry known as "masu ko dalcha". This curry is made with a variety of spices, including anise seed, and is often served with rice or flatbread. Anise seed is also used in Nepali desserts, particularly in the preparation of "sel roti", a popular sweet snack made with rice flour, sugar, and anise seed. The seeds are ground and added to the mixture before frying the dough in oil.

Overall, anise seed is a versatile and essential ingredient in Nepali cuisine. Its unique flavor and aroma add depth and complexity to a wide range of dishes, making it a must-have spice in any Nepali kitchen.