Herbs & Botanicals

Product Description

Botanical Name: Pimpinella anisum

Plant Family: Apiaceae (Umbelliferae)

Botanical Description:
Anise, scientifically known as Pimpinella anisum, is an annual herbaceous plant belonging to the Apiaceae family. It is native to the eastern Mediterranean region and has been cultivated for centuries for its aromatic seeds. Anise typically grows to a height of about 30 to 50 centimetres and has feathery, fern-like leaves that are arranged alternately along the stems. The plant produces small, white or pale-yellow flowers arranged in umbels, which give way to small, oval-shaped fruits containing the seeds. Anise seeds are small, brownish grey in colour, and have a sweet, liquorice-like aroma and flavour.

Introduction:
Anise seeds have a long history of culinary and medicinal use dating back to ancient times. They are valued for their distinct flavour and aroma, which is reminiscent of liquorice or fennel. Anise seeds are commonly used as a spice in cooking and baking, as well as a flavouring agent in liqueurs, spirits, and herbal teas. In addition to their culinary uses, anise seeds are also prized for their medicinal properties and have been used traditionally to ease various health conditions.

Preparations:
Anise Seed Tea: Prepare anise seed tea by steeping crushed anise seeds in hot water for 5-10 minutes. Strain the tea and drink as needed. Anise seed tea can be sweetened with honey or flavoured with lemon if desired.
Anise Seed Infusion: Prepare anise seed infusion by soaking crushed anise seeds in cold water overnight. Strain the infusion and drink as a refreshing beverage or use as a base for homemade herbal formulations.
Anise Seed Tincture: Prepare anise seed tincture by macerating crushed anise seeds in alcohol for several weeks to extract their medicinal properties.