- Apiaceae
- Seed, whole
- Eastern Mediterranean · Egypt
- Whole seed, for infusion
Anise Seed
Pimpinella anisum
Select sizeThe plant
Anise is a small flowering plant from the parsley family. The dried ripe fruits—commonly called seeds—carry its familiar sweet liquorice-like aroma.
What's in it
Anethole is the natural aromatic compound responsible for much of anise’s sweet, liquorice-like smell. It is found in the seed’s volatile oil—meaning the fragrant oil that is easily released into the air, especially when the seed is crushed.
Anethole
Up to ninety per cent of the volatile oil. The entire aniseed aroma.
Estragole
A minor aromatic component, also found in tarragon and basil.
Fixed oils
Around fifteen per cent of the seed by weight.
Coumarins
Present in small amounts, common across the carrot family.
How it works
After-meal ease: Anise is traditionally used to ease wind, bloating and mild digestive discomfort. Bloating is the full, stretched feeling you can get when gas builds up in the digestive tract. Comfort for a windy tummy: Herbalists call anise a carminative, meaning a herb traditionally used to help ease trapped wind and the discomfort that comes with it. Sweet aromatic warmth: Lightly crushing the seeds releases their fragrant oils, giving an after-meal infusion its comforting liquorice-like taste.
In the tradition
Anise has been valued across Mediterranean, Middle Eastern and European traditions as both a kitchen spice and a soothing after-meal herb.
The “seeds” sold in herbal shops are botanically the plant’s tiny dried fruits.
- 1Simmer 1–2 tsp of dried anise seed in 500ml water for 15–20 mins, then strain.
- 2Drink 1–2 cups daily.
- 3Sweet, liquorice-like flavour.
- Avoid if allergic to anise or related plants.
- The concentrated essential oil is much stronger than the whole seed and must not be used as a seed-tea substitute.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare anise seed?
Anise Seed is simmered as a decoction rather than steeped. Simmer 1–2 tsp of dried anise seed in 500ml water for 15–20 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is anise seed?
Anise Seed (Pimpinella anisum) belongs to the Apiaceae family; the seed is used. Origin: Eastern Mediterranean, Egypt. A naturally sweet, aromatic seed traditionally used after meals and in comforting herbal teas.
How should I store dried anise seed?
Keep it in an airtight container in a cool, dry place away from sunlight and moisture. Dried herbs are at their best for around a year.
What people say
No reviews yet
We publish reviews only from people who have actually bought Anise Seed. Nothing seeded, nothing bought in.
Browse by wellness goal