What Is Anise?

Anise or Aniseed (Pimpinella anisum), is an aromatic flowering plant with many culinary and medicinal uses. It has been used in traditional medicine to relieve menopause symptoms, increase milk production, enhance libido, improve digestion, improve depression symptoms, and freshen breath [R, R].

Anise belongs to the Apiaceae or Umbelliferae family of plants. Other members of the family include common culinary plants such as celery, carrot, fennel, caraway, and dill. The flowering anise plant resembles other members of the plant family when in bloom [R].

The plant is 45-90 cm tall when mature. It produces stalks of small white clustered flowers. The anise seeds arise from these same flowers. It is native to the Eastern Mediterranean region, Southwest Asia, Middle East, Mexico, Egypt, and Spain. Anise is primarily cultivated for its fruit (seed) [R].

Anise has a strong sweet flavor that is similar to the flavor of black licorice.

Snapshot

Proponents:

• High in nutrients
• Flavorful spice for food and drinks
• Improves digestion and relieves IBS
• Fights bacteria and fungi
• Anti-inflammatory and antioxidant
• May improve depression and menopausal symptoms
• May relieve constipation

Skeptics:

• Possible allergen
• Skin irritation can occur in contact with the pure essential oil
• All benefits lack solid clinical evidence

Active Compounds

As with most plants, the precise chemical composition of the anise plant varies by region and cultivation method. The reported differences are so slight that manufacturers need not specify the country of origin [R, R].

The seeds contain the highest concentration of oils. For this reason, commercially produced anise oil is extracted primarily from seeds [R, R, R].

The major components of the natural essential oil of anise are as follows [R, R, R]:

• trans-anethole (80 – 96%)
• Estragole (methyl chavicol) (5 – 14%)
• Anise ketone (para-methoxyphenylacetone) (~1%)

Trans-anethole is the major active compound.

Anethole is

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