Anise
A flowering plant used for flavor and traditional medicine.
Anise (Pimpinella anisum), also called aniseed or rarely anix, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean.
- Scientific name
- Pimpinella anisum
- Family
- Apiaceae
- Native region
- Eastern Mediterranean and Southwest Asia
- Plant type
- Herbaceous annual
- Height
- 60–90 cm (2–3 ft)
- Key flavor compound
- Anethole
- Cultivation history
- Cultivated in Egypt for approximately 4,000 years
Lore & Background
Anise is a herbaceous annual plant growing to 60–90 centimetres or more. The leaves at the base are simple and shallowly lobed, while higher leaves are feathery and pinnate. The flowers, either white or yellow, are produced in dense umbels, and the fruit is a dry oblong schizocarp called aniseed. Anise was first cultivated in the Middle East and brought to Europe for its medicinal value; it has been cultivated in Egypt for approximately 4,000 years. The plants grow best in light, fertile, well-drained soil and should be planted in spring, as they do not transplant well due to a taproot.
Reader's Guide
Anise has long been used in Western cuisines to flavor dishes, drinks, and candies, and its name is used for both the herb and its licorice-like flavor. The most powerful flavor component, anethole, is also found in star anise, a less expensive spice from South China that has gradually displaced P. anisum in Western markets. Culinary uses include teas, confectioneries such as black jelly beans and aniseed balls, and savory dishes like Italian sausage and Mexican champurrado. Anise is also used to flavor many alcoholic liqueurs including ouzo, sambuca, absinthe, rakı, and arak. In traditional European herbal medicine, anise was used for its carminative effect, as noted by John Gerard, and Pliny the Elder mentioned its use for sleeplessness and as a breath freshener. The essential oil, obtained by steam distillation or supercritical extraction, is 80–90% anethole.
Did You Know?
- Anise is a food plant for the larvae of some Lepidoptera species, including the lime-speck pug and wormwood pug.
- The name 'anise' is derived via Old French from Latin anīsum or anēthum, from Greek ἄνηθον referring to dill.
- Anise seeds contain 2–7% essential oil, with anethole as the main component (80–90%).
- Builders of steam locomotives in Britain incorporated capsules of aniseed oil into bearings so the smell would warn of overheating.
Frequently Asked Questions
What is Anise?
Anise (Pimpinella anisum) is a herbaceous annual flowering plant belonging to the Apiaceae family. It is best known for its aromatic seeds, which are used to flavor foods, candies, and alcoholic beverages across the Mediterranean and beyond.
Where is Anise native to?
Anise is originally from the eastern Mediterranean region and Southwest Asia. While it now grows in many parts of the world, its wild roots trace back to that specific area.
What compound is responsible for Anise's characteristic taste?
The key flavor compound in Anise is anethole, which gives the seeds their familiar sweet, licorice-like aroma and taste. This is what makes it so popular in cooking, confectionery, and drink-making.
How big does an Anise plant get?
A mature Anise plant typically reaches a height of about 60 to 90 centimeters, roughly two to three feet. It is a single-season (annual) herb, completing its full life cycle within one growing year.
What family is Anise a member of?
Anise belongs to the Apiaceae family, the same botanical group that includes carrots, celery, and dill. This family is characterized by its compound umbel flower clusters and aromatic seed-bearing fruits.
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