Scientific name: Pimpinella anisum

Common names: Anise Seeded, Common Anise

Ayurvedic names: Shatapuspa

Chinese names: yang hui xiang

Bangladesh names: Muhuri, Mitha jira

Arabic names:    بذر اليانسون (badhru’lyaansoon)

Rain Forest names:

Family: Umbelliferae

Approximate number of species known:

Common parts used: Seed, root

Annual/Perennial: Annual

Height: 40 to 120cm

Actions: Antiseptic, antispasmodic, aromatic, carminative, diaphoretic, digestive, expectorant, pectoral, stimulant, stomachic, tonic 

Known Constituents: 1–4% volatile oil; coumarins (bergapten, umbelliprenine, umbelliferone, scopoletin); lipids (ca. 16%), fatty acids (C₁₆, C₁₈, C₂₀, C₂₂, C₂₄, C₂₆, C₃₀, etc.), β-amyrin, stigmasterol, salts (palmitate and stearate); flavonoid glycosides (quercetin- 3-glucuronide, rutin, luteolin-7-glucoside, isoorientin, isovitexin, apigenin-7-glucoside, apigetrin); phenylpropanoid glucosides; myristicin; protein (ca. 18%); carbohydrate (ca. 50%)

Anise oil contains trans-anethole (75–90%), estragole (methylchavicol) (1%), anise ketone (p-methoxyphenylacetone), β-caryophyllene; anisaldehyde, anisic acid (oxidation products of anethole), linalool, limonene, α-pinene, acetaldehyde, p-cresol, creosol, hydroquinine, β-farnesene, γ-himachalene, neophytadiene, and ar-curcumene. 

Constituents Explained: 

Description: 

First cultivated by the ancient Greeks and Egyptians, but also native to the eastern zones of the Mediterranean area and the southwest part of Asia. Spread to the countries of Central Europe in the Middle Ages, and currently extremely popular and cultivated worldwide. 

Leaves are feathery and closerto the top of the stem, pinnate and numerous. At the base they are long and lobed. 

Flowers are generally three millimetres long, white in colour and grouped into umbels. 

Fruit is yellow-green or greenish-grey and dry; approximately 3 to 5mm long. It is ribbed and grey-greenish-brown when ripe. 

Traditional Use:

Aniseed is a very pleasant tasting herb. It is irreplaceable in the cuisines of many countries and cultures. 

In Italy the seeds of anise are used for flavouring their famous Italian biscotti, and in Germany, German springerle. 

The stems of the plant are used as a vegetable with a flavour equally as pleasant as the seeds. The seeds are used for bread, sausages, and as a seasoning for all sorts of curries and herbal teas. 

As a drink it is recommended for lactation.

the drink is widely used as an anti-spasmodic and to ease digestion, especially gases.

It’s also used to enhance labour and develop powerful uterine contractions.

Anise oil is extremely good as an antiseptic, and is popular as a component of cough syrups, chewing gum, toothpaste, soap, washing foam, creams and other products. It is also a good flavouring component for liqueurs.

Medicinally aniseed is an effective cure for pectoral afflictions and coughs, especially if the cough is dry and scratchy on the throat.

Clinical Studies:

Essential oils (EOs) and methanol extracts obtained from aerial parts of Thymus vulgaris and Pimpinella anisum seeds were evaluated for their single and combined antibacterial activities against nine Gram-positive and Gram-negative pathogenic bacteria: Staphylococcus aureus, Bacillus cereus, Escherichia coli, Proteus vulgaris, Proteus mirabilis, Salmonella typhi, Salmonella typhimurium, Klebsiella pneumoniae and Pseudomonas aeruginosa. 

The essential oils and methanol extracts revealed promising antibacterial activities against most pathogens using broth microdilution method. Maximum activity of Thymus vulgaris and Pimpinella anisum essential oils and methanol extracts (MIC 15.6 and 62.5mug/ml) were observed against Staphylococcus aureus, Bacillus cereus and Proteus vulgaris. 

Combinations of essential oils and methanol extracts showed an additive action against most tested pathogens especially Pseudomonas aeruginosa.

Another research conducted on antifungal activities of fluid extract and essential oil obtained from anise fruits Pimpinella anisum L. (Apiaceae) that were tested in vitro on clinical isolates of seven species of yeasts and four species of dermatophytes.

Diffusion method with cylinders and the broth dilution method were used for antifungal activity testing. Anise fluid extract showed antimycotic activity against Candida albicans, C. parapsilosis, C. tropicalis, C. pseudotropicalis and C. krusei. No activity was noticed against C. glabrata, and anis fruits extracts showed growth promotion activity on Geotrichum spp. Anise fruits extract inhibited the growth of dermatophyte species (Trichophyton rubrum, T. mentagrophytes, Microsporum canis and M. gypseum).

Anise essential oil showed strong antifungal activity against yeasts and Significant differences in antifungal activities were found between anise fluid extract and anise essential oil.

References:

Al-Bayati FA. “Synergistic Antibacterial Activity Between Thymus Vulgaris And Pimpinella Anisum Essential Oils And Methanol Extracts.” 2008 March http://www.ncbi.nlm.nih.gov/pubmed/18226481

Kosalec I, Pepeljnjak S, Kustrak D. “Antifungal Activity Of Fluid Extract And Essential Oil From Anise Fruit ( Pimpinella Anisum L.).” 2005 Dec. http://www.ncbi.nlm.nih.gov/pubmed/16375827

Source material:

Anise

Other names: anis and aniseed

Latin name: Pimpinella anisum

Family: Umbelliferae

Common part used: Seeds

This plant has a long history and was cultivated even by the ancient Greeks and Egyptians. It is native to the eastern zones of the Mediterranean area and the southwest part of Asia. In the Middle Ages it was also spread to the countries of Central Europe, and nowadays anise is extremely widespread and actively cultivated. 

Anise is an annual herb which grows to a height of forty to one hundred and twenty centimeters. Like most of the other plants of this family it has feathery leaves closer to the top of the stem, they are pinnate and numerous. The leaves at the base are long and lobed. As for the flowers, they are about three millimeters long, white in color and, naturally, grouped into umbels. The fruit is longish and dry, about three to five millimeters long. It is ribbed and grey-greenish-brown when ripe. 

As for the use of the anise plant, it is irreplaceable in the cuisines of many countries and cultures. In Italy the seeds of anise are used for flavoring their famous Italian biscotti, and in Germany, German springerle. The stems of the plant are used as a vegetable, and it is very pleasant to eat due to the aromatic characteristics, equal to the flavor of the seeds. The seeds are used for bread, sausages, and as a seasoning for all sorts of curries and herbal teas. As a drink it is recommended for lactation. 

As for the anise oil, it is extremely popular as a component of cough syrups, chewing gum, toothpaste, soap, washing foam, creams and other products. It is also a good flavoring component for liquers. 

The main medicinal use of the anise plant is that it is an effective cure for pectoral afflictions and coughs. Especially if the cough is dry and scratches the throat, the anise remedy is very valuable, as it has a beneficial influence on the bronchial tubes. Besides, anise oil is a good antiseptic. 

Herb Name:  Anise

Other Names:  Aniseed

Latin Name: Pimpinella  Anisum

Family:  Umbelliferae

Common parts Used:  leaves , seeds

Anise is also known as Aniseed, it is famous for its fruit. Fruit of Anise is also called Aniseed. It belongs to the family Umbelliferae. The flowers are small and yellowish in color. The fruit and seed are in same shape of ovoid. It is found in central Europe and Greece.

Anise is very sweet and aromatic. Young leaves of Anise are used cooked as well as raw. They are very refreshing to chew; they are mainly used in salads, soups, puddings, pies, bread and cakes. The leaves are added at the last minute of cooking so they don’t loose the aroma.  The seed is also eaten and can be used in different dishes. Oil from seeds are also used to flavor sweets. It is also used in alcoholic drinks and can be also used as a tea.

Besides the edible range of the Anise, it is also used for medicinal purpose. Anise is a good digestive tonic and keeps the digestive system smooth. It is also used for various respiratory problems. The oil from seeds of Anise is considered to be sex stimulant and is good for breast milk production for feeding mothers. The oil should not be used internally without professional consultancy.  The seed is antiseptic, aromatic, stomachic and a good tonic. It is also considered good for asthma and whooping cough when taken internally. Externally it is considered good for scabies.