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Anise Seed

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ANISE SEED  pimpinella anisum

Aroma & Colour

Warm, spicy-sweet and clean odor, a common description is 'licorice'.  Water-white or very pale yellow liquid.

Blends

Rose, Lavender, Pine, Mandarin.

Safety data

Use in moderation; large doses can be narcotic.  Do not use if pregnant.  Can cause dermatitis.  Not to be taken internally.

Uses - Physical/Pschological

  • Antiseptic, diuretic, stimulant, stomachic, soporific
  • Galactagogue (stimulates milk flow).
  • Antispasmodic - eases muscular aches and pains of over-exertion and rheumatism.
  • Expectorant for bronchitis, coughs, and colds (used in cough mixtures and lozenges).
  • Carminative - settle stomach cramps, indigestion, and flatulence.  Sweet in flavor, it can freshen breath and help digestion (seeds, NOT THE OIL).
  • A few seeds taken with water will often cure hiccups.

Extraction & Components

Steam distillation from the seeds.
Trans-anethole, 75-90%.

Background

An annual herb native to Greece and Egypt, it is now commercially grown in India and China and to a lesser degree in Mexico and Spain.   It grows less than 1 meter high, with delicate leaves and white flowers. With several uses over the past two thousand years, aiding in digestion as a liquor has been it's primary use. It is closely related to caraway, dill and fennel.

Numerous alcoholic drinks and cordials are flavoured with aniseed, particularly French pastis, Pernod and Ricard, Greek ouzo, Spanish ojen, Turkish raki, Italian anesone, Arab arrak and Egyptian kibib.Called Tut-te See-Hau by American Indians, meaning it expels the wind, anises carminative properties have been long known.  It helps with digestion and sweetens the breath, so it is chewed after meals in parts of Europe, the Middle East and India.