Often referred to in old texts or verbal recipes, "dahon ng anis" turned out to be kalumata (Clausena anisum-olens) leaves, and not the leaves of true anise. Once a common backyard plant, it is now very sporadically propagated and yet still thrives well in low rainforests, though it is on the red list.
Traditional uses of the plant include making into tea for morning sickness, boiling into a bath for rheumatism, and stuffing the leaves into pillows to create a calming "soporific" effect. Burning the leaves is said to repel ticks and mosquitoes.
In food, it is used to flavor rice cakes, macapuno, and a specific native fried dough treat called gorgorya.