Botanical Name: Pimpinella anisum
Common Method Of Extraction: Steam distillation
Parts Used: Seed
Note Classification: Middle
Aroma: Fresh, sweet, spicy, licorice-like
Largest Producing Countries: Spain, Egypt, Greece, China

Traditional Use: Anise seed has a long history of use as a spice and medicine. Raki, a popular drink in Turkey, is flavored with the seed. Writings by Pliny suggest anise as a morning pick-me-up.

Properties: Analgesic, antiseptic, antispasmodic, aperitive, carminative, digestant, diuretic, emmenagogue, expectorant, stimulant, and stomachic.

Benefits: Asthma, bronchitis, indigestion, coughs, cramp, flatulence, dysmenorrheal, insect bites, nausea, stress, headache. Anise has an affinity with the digestive system.

Blends Well With: Lavender, orange, other spice oils, pine, and rose.

Of Interest: Do not confuse Anise seed oil (Pimpinella anisum) with Anise Star oil (Illicium vernum) which is produced from the fruit of a tree. Anise seed oil will crystallize at cool temperatures due to the anethole content in the oil.