Culinary



Used in many different cuisines including Middle Eastern, Italian, German, Indian and Mexican Cooking. Anise seed flavors various shortbreads and cookies, such as Biscotti and Peffermusse and other Old World traditional baked goods.

Active ingredients


Anise

Pimppinella anisum  



Flavor profile
Sweet and mildly spicy.The flavor pairs well with apples, stewed fruits,
beef (especially in stew), sausage and sharp cheeses. 

What else you should know:
Anise seed is to dogs what catnip is to cats. In fact, greyhounds and
foxhounds are enticed to chase and fetch false prey by cloth sacks
​soaked in anise seed oil. Anise is also used as bait for fish and rodents.
In 13th century England, King Edward I permitted taxes to be paid with











anise seed. Under the command of King James I in the 14th century, however, the spice became the subject of taxation in order to raise finds to repair London Bridge. A fondness for the spice remained in the royal family, most notably with King Edward IV. According to the Royal Wardrobe Accounts of 1480, and upon the king’s orders, his personal linen wardrobe was scented with "lytil bagges of fustian stuffed with ireos and anneys." This is probably how anise earned a reputation for inducing sweet dreams











when placed in the linen closet or under one’s pillow. Of course, the belief held at the time that aniseed inspired passionate prowess under the sheets may have had something to do with it. 

The tradition of serving cake at wedding receptions is thought to originate with the ancient Roman practice of ending a feast with mustaceum, a cake spiced with aniseed and wrapped in a layer of bay leaves. The Roman naturalist and philosopher, Pliny the Elder, who wrote about anise more than any other botanical, highly recommended the use of anise in wedding cake to stimulate the couple’s appetite for romance on their wedding night.

Background:
Ancient Romans used it as part of their meals Some even used it as an aphrodisiac.

Description:
Native to the Mediterranean, Asian, and North African regions, this plant grows up to 2 feet tall and has grows annually to produce feather-laden leaves and yellow flowers. It is cultivated in gardens and grown on a commercial scale.  When seeds ripen in warm months, they are harvested and dried in trays.

​Safety: Do not use if pregnant, unless used as a flavoring in food. Only take the essential oil orally with a doctor's supervision. High doses of the oil can cause nausea and vomiting.  

Part of Plant Used



Fruit and Berries

Processing



Whole, in pods, seeds or powdered

Origin



India





Anise seed can be added to potpourri and inscense blends

Wellness



In India, Anise seed is often chewed after a meal to enhance 
​digestion and sweeten the breath

Aromatic



Contains 70-90% Anethole from the 1-4% volatile oil, fatty acid, flavonoids, furanocoumarins, sterols, proteins, and phenylpropanoids, coumarins, and carbohydrates.