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Anise Seed Essential Oil
Anise Seed or aniseed is a dainty, white-flowered urnbelliferous annual, about 18 inches high,. The lower leaves are broad, toothed and triangular with upper leaves that are smaller, divided and narrow. The flowers are small and whitish, numerous in open thin, compound umbrels, followed by the fruit, the anise seed. It is propagated by seed in early spring in a sunny, sheltered area in light, dry loam. Anise is harvested as the seeds change colour to grey-green. Flower stems are cut and hung upside down in a dry place and seeds are collected as they fall onto paper below. Anise Seed is also called aniseed and sweet cumin. Several spices have been called anise. The native of Egypt, Pimpinella anisum, is anise seed or aniseed, while China is the source of Illicum verum, star anise. In the past, dill, caraway and fennel seeds were confused with anise seed. The early Arabic name was "Anysum" from which was derived the Greek "Anison" or "Anneson" and the Latin "anisum." The Medieval name "Pimpinella," derived from the Latin name "dipinella," meaning twice-pinnate or bi-pinnate in allusion to the form of the leaves.
In this country Anise has been in use since the fourteenth century, and has been cultivated in English gardens from the middle of the sixteenth century, but it ripens its seeds here only in very warm summers, and it is chiefly in warmer districts that it is grown on a commercial scale, Southern Russia, Bulgaria, Germany, Malta, Spain, Italy, North Africa and Greece producing large quantities. It has also been introduced into India and South America. The cultivated plant attains a considerably larger size than the wild one. In the East Anise was formerly used with other spices in part payment of taxes. ‘Ye pay tithe of Mint, Anise and Cummin,’ we read in the 23rd chapter of St. Matthew, but some authorities state that Anise is an incorrect rendering and should have been translated ‘Dill’. In Virgil’s time, Anise was used as a spice. Mustacae, a spiced cake of the Romans introduced at the end of a rich meal, to prevent indigestion, consisted of meal, with Anise, Cummin and other aromatics. Such a cake was sometimes brought in at the end of a marriage feast, and is, perhaps, the origin of our spiced wedding cake. It is largely employed in France, Spain Italy and South America in the preparation of cordial liqueurs. The liqueur Anisette added to cold water on a hot summer's day, makes a most refreshing drink. Anise was so popular in medieval England as a spice, medicine, and perfume that in 1305 King Edward I placed a special tax on it to raise money to repair London Bridge.
Fresh leaves may be used in salads, especially apple; seeds in cookies and candies. While the entire plant is fragrant, it is the fruit of anise, commercially called anise seed, that has been highly valued since antiquity. The delicate fragrance is widely used for flavouring curries, breads, soups, cakes, candies, desserts, non-alcoholic beverages, and such liqueurs as anisette and arak. Aniseed is widely used to flavour pasteries; it is the characteristic ingredient of a German bread called Anisbrod. It is used in Italian sausage, pepperoni, pizza topping and other processes meat items
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 Essential oil is steam distilled from the crushed, dried ripe seeds, mainly produced in Spain, where some of the best aniseed is grown. The “oil of anise” is often used in artificial licorice, and gives its distinctive taste to liqueurs such as anisette and raki. Anise is used in many processed foods and in cough medicines, and is often included in pet foods for the flavor it imparts. Anise fruit yields on distillation from 2.5 to 3.5 per cent. of a fragrant, syrupy, volatile oil, of which anethol, present to 70% to 90%, is the principal aromatic constituent. It has a strong Anise odour and separates in the form of shining white crystalline scales on cooling the oil.
The essential oil provides the basis for its internal use to ease griping, intestinal colic and flatulence. It also has an expectorant and anti-spasmodic action and may be used in bronchitis, in tracheitis where there is persistent irritable coughing, and in whooping cough. Externally, the oil may be used in an ointment base for the treatment of scabies. The oil by itself will help in the control of lice. Aniseed has been demonstrated to increase mucociliary transport and so supporting its use as an expectorant. It has mild estrogenic effects, thought to be due to the presence of dianethole and photoanethole, which explains the use of this plant in folk medicine to increase milk secretion, facilitate birth and increase libido. Anise is a stimulant and carminative; used in cases of flatulence, flatulent colic of infants, and to remove nausea. Sometimes added to other medicines to improve their flavor, correct griping and other disagreeable effects.
FDA considers anise as generally safe if used as recommended for otherwise healthy, non-pregnant, non-nursing adults. High doses of anise oil (several teaspoonfuls) may cause nausea and vomiting. Use only in consultation with your doctor. In the U.K. it is on the General sales list. In Canada and Germany it is approved as an over-the-counter drug
Anise should be avoided during pregnancy. Women whose doctor advises them not to take the pill should counsel with their doctor about Anise estrogenic activity before using medicinal quantities of the herb. In small doses this oil can be stimulating, but a large dose (about several teaspoons) may cause nausea & vomiting and can also cause circulatory problems, stupor, coma and paralysis.
| Adulteration: | Anise seed oil (Pimpinella spp.) is often diluted by the addition of technical grade anethol. |
| GRAS Status: | Anise seed essential oil has GRAS status. (49) |
Properties, Indications
and Uses: |
Properties: Estrogenlike properties, emmenagogue, aids childbirth, increases milk secretion and antispasmodic for nerves and muscles. The French consider it psychoactive, carminative, tonic and stimulant. (1)
Indicated for: Lack of menstruation, menopause, dyspepsia, colitis, palpitations, asthma, asthmatic bronchitis and poor breathing due to nerves. (1)
Uses: Primarily in culinary preparations and mouthwash and to stimulate peristalsis. (1)
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| Toxicity: | LD50 - (oral) rat >2.25g/kg; (dermal) rabbit >g/kg.
Irritation/Sensitisation - not known
Phototoxicity - Nil reported |
| Perfumery Uses: | |
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