Anise

At a Glance

Common name

Anise

Scientific name

Pimpinella anisum

Family

Apiaceae

Region

Mediterranean

Plant part

Seeds

Caffeine

Caffeine Free

Evidence

Limited

Safety review

Safety information on file

Botanical Description

A slender upright annual with feathery pinnate compound leaves and a flat umbrella-shaped cluster (umbel) of tiny white flowers; the small ribbed oval grey-brown seeds are the part used.

Also known as: Aniseed, Sweet Cumin, Anis

Historical Background

Anise has been a Mediterranean and Egyptian seed for millennia, prized for its sweet licorice flavor in breads, liqueurs, and digestive teas. Distinct from star anise, its small seeds brew a warming, aromatic cup long sipped for digestion and respiratory comfort.

Earliest recorded uses: Used in Egyptian, Greek, and Mediterranean traditions for millennia; a digestive, respiratory, and culinary seed.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Sweet, licorice-like, warm, aromatic

Tea Preparation

Modern Evidence

Anise has a long tradition for digestion and respiratory comfort; its essential oil (anethole) shows antispasmodic and antimicrobial activity in vitro. Clinical evidence is limited and it is not a treatment for cough, asthma, or any disease; avoid the pure essential oil internally.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.