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Anise has a clean, licorice-like aroma, with a sweet, yet strong, quality.
Common Name: Anise
Plant Part: Seed
Form: Essential Oil
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.
Method of Extraction: 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: Anise has a clean and sweet top note, with a strong anisic (licorice-like) middle note. Its dry out note is lightly tenacious, with a woody aroma.
Major Constituents: (E)-anethole (approx. 90%), methyl chavicol
Common Adulterants: Star anise oil, fennel seed oil, synthetic anethole
Regulatory Status: GRAS 182.20
Aroma Benefits: cheering, euphoric
Blends Well With: Lavender, rose, orange, pine, peppermint, lemon
Safety Data: May be an eye/skin irritant. Avoid during pregnancy.
Directories: Essential Oils
Description: Anise has a clean, licorice-like aroma, with a sweet, yet strong, quality.