Botanical Name Pimpinella anisum L.
Plant Part Seeds
Extraction Method Steam distillation
Origin Middle East
Description Aniseed is the fruit of the annual anise plant of the parsley family Umbelliferae. It grows up to 60cm in height and is umbelliferous in appearance with leaves varying in shape from heart-shaped to feathery. The fruits are covered with short hairs and each contains two dark seeds with light ribs.
Color Pale yellow
Common Uses Antiseptic, antispasmodic, carminative, diuretic, expectorant, Galactagogues, stimulant, stomachic. Aniseed´s mild oestrogenic effects, thought to be due to the presence of diantheole and photoantheole, explain the use of this plant in folk medicine to increase milk secretion, facilitate birth and increase libido. Additionally, it is reputed to control the lice and itch mite.
Strength of Aroma Medium
Blends well with Amyris, bay, cardamom, caraway, cedarwood, coriander, dill, fennel, galbanum, mandarin, petitgrain, rosewood.
Aromatic Scent Spicy-sweet characteristic scent.
History Revered by ancient civilizations, particularly in the Middle East. Used in bread-making by ancient Egyptians, due to its carminative property. Romans hailed it as an aphrodisiac and also used the seeds for a spicy cake mixture called mustaceus. In India, the seeds are chewed to sweeten the breath and has been used as an ingredient in toothpastes and mouthwashes.
Cautions Very potent and not to be used on sensitive skin. Avoid use during pregnancy.