Anise seeds

Anise seeds

Pimpinella anisum, Aniseed
Form: seeds
Origin: Egypt
Year: 2021


An annual essential oil plant. The upper and middle leaves are divided into small lobes. The flowers are small, white, with a Corolla of five falling petals. There are five stamens, a pistil with two columns and a lower ovary. Flowers are collected in inflorescences-large complex umbrellas. The fruits are brownish-gray ovate two-seeded. The plant has a characteristic smell. Height 25-60 cm.

The part used. "Seeds" (fruits).

Chemical composition

Fruits contain fatty oil (by8 to 24%) and essential oil (by 1.2 to 3.2%, sometimes up to 6%). The essential oil contains anethol (80-90%), Methyl Chavicol (10%), anisic aldehyde, anisic ketone and anisic acid. Essential oil has a typical aromatic smell and sweet taste. The expectorant, excitatory activity of the intestines and carminative effect of fruits is determined by the presence of Anetol in them.


Water infusion of "seeds" of Anise excites the activity of the intestines, stimulates the functions of the digestive glands, strengthens digestion, has a slight laxative, carminative and expectorant effect and a weak antiseptic property. Water infusion of "seeds", anise syrup and essential oil are taken inside as an expectorant for coughing, as a carminative for the accumulation of gases in the stomach and intestines, and as a means to enhance digestion. "Seeds" of anise are an integral part of breast, laxative, gastric and sweatshop collections. Essential anise oil is part of various cough drops and is often used to improve the taste of medicines. "Seeds" of anise and anise oil are used in the food, liquor and perfume industries.

Method of application

2 teaspoons of "seeds" of anise infuse 1 hour in 1 cup of boiling water in a closed vessel, strain, cool. Take 2 tablespoons 3-4 times a day 1/2 hour before.

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