Latin Name: pimpinella anisum
This herb has been used largely as a domestic spice. Native to Greece and Italy, Anise is now cultivated world wide but its main producers are India and China. The fruit of Pimpinella Anisum L. is steam-distilled, producing a volatile oil that provides the basis for its applications. Additionally, Anise has been used in a variety of smoking mixtures. The Turkish population have used the distinct licorice flavoring of the Anise herb to create a very popular alcoholic drink called raki.
Anise, one of the oldest cultivated spices was enjoyed by the early Egyptians, Greeks and Romans. In first century Rome, anise was a flavoring in mustaceus, a popular spice cake baked in bay leaves and eaten after a feast to prevent indigestion. Anise became so valued in England that its import was taxed. In 1305, the import tolls collected on anise seed helped pay for repairs to the London Bridge.
How It's Made
The seeds are placed in oil and the essential oil is extracted through steam distillation.
? ?Helps with Rheumatism
? ?Muscular Aches
? ?Helps with Bronchitis
? ?Helps with Coughs
? ?Prevents Flatulence
? ?Helps Digestion
? ?Immune System
? ?Battles Common Cold and Influenza
This oil is non-toxic and will not irritate or sensitize the skin.
Anise, Terpeneless should not be used directly on the skin. The oil should first be mixed with a diluting or carrier oil.