Botanical Name: Pimpinella anisum L .
Family: Apiaceae (Umbelliferae).
Synonyms: Anisum vulgare Gaertn; Pimpinella magna L.; anise.
Origin: Indigenous to Eastern Mediterranean (Greece, Egypt) and western Asia. Now widely cultivated mainly in Spain, India, Europe, Russia, Mexico, Egypt.
Botanical Description: An annual, erect, herbaceous plant up to 0.5-meter (1.7 ft) high. It has an erect cylindrical stalk with alternate leaves and small, white flowers in a typical umbel. Seeds are lens shaped. The fruits are grayish-green to dull yellowish-brown in color.
Oil Extraction: Anise seed essential oil is obtained by steam distillation of the dried and minutely crushed seeds. The oil is a colorless to pale yellow mobile liquid. Yield up to 5%. Solidifies at low temperature.
Aroma Profile: Has a clean sweet top note, with a strong anisic (licorice-like) middle note. Lightly tenacious with a woody-anethole dry out.
Major Constituents: (E)-anethole (approx. 90%), methyl chavicol.
Adulterants: Star anise oil, fennel seed oil, synthetic anethole.
Regulatory Status: GRAS 182.20.
Aromatherapy: Anise seed essential oil is cheering, mildly euphoric, sense enhancing.
Blends well with: Lavender, rose, orange, pine.
Safety Data: May be an eye/skin irritant. Avoid during pregnancy.