Pimpinella anisum L. – Anise, aniseseed

Pimpinella anisum is a herbaceous annual herb in Apiacae family (Th). The root is thin, branched, 20-30 cm long. Anise grows to 30-70 cm tall, the stem is erect, covered with hair slightly. The leaves at the base of the plant are simple, 1-5 cm long and shallowly lobed have long stalks, while leaves higher on the stems are feathery pinnate, divided into numerous leaves. The flowers are white, 3 mm in diameter, produced in dense compound umbels, bloom in July. The fruit is, 3–6 mm long, oblong dry schizocarp. Thousand seed weight: 1.5-4.0 g.

Anise is native to the East Mediterranean, Anatolia and Egypt. As an important aromatic plant it is cultivated in the Southern part of Hungary. Anise plants grow best in light, fertile, well drained soils.

Anise drugs are the dried, ripe fruits (Anisi fructus) and the seed’s distilled essential oil (Anisi aetheroleum) mentioned in Ph.Hg.VIII. and ESCOP-monographs. The seeds have to contain at least 20 ml/kg, according to the standards.

Anise contains essential oil, in the ripe fruits the total oil amount can reach 1.5-6.0 %. The volatile compounds are trans-anethole (80-90 %), methyl chavicol (0.5-6.0 %), alfa-terpineole (0.1-1.5 %), cis-anethole (less than 0.5 %), anisic aldehyde (0.1-3.5 %), anisil ketone, anisic acid, linalool (0.1-1.5 %). The fruits also accumulate flavonol glycosides, phenolic acids, furanocoumarins, hydroxicoumarins, fatty oil (18-23 %), 16-20 % protein and 3-6 % saccharids.

Antibacterial, antifungal, expectorant, antispasmolytic, anti-inflammatory, analgesic and sedative effects of anise are proved. The drug is used as a mild carminative, but also efficient against inflammation of tonsillitis and rheumatism. Anise is used in confectionery, liqueur industry.