Characteristics of Anise

The anise plant (aniseed- Pimpinella anisum) belongs to the Apidae family (Apiaceae), of aromatic plants and is cultivated for its aromatic seed. It originates from Egypt, Western Asia and the Eastern Mediterranean. It is a native plant (like oregano, nettle, marjoram.) and in Greece it grows mainly on the islands. The plant reaches about 90 centimeters in height, has large, dark green leaves at its base, while at the highest point of the plant there are small leaves and white flowers, which bloom from June to August. It is resistant to drought, hot temperatures and vulnerable to cold.

The fruit is harvested in July and is used in bakeries, confectionery, winemaking (it is added to tsipouro as a flavoring) and in herbal medicine.

Its many medicinal benefits have been known since ancient times. It fights colds, helps people with respiratory diseases, is a source of vitamins (A, B, C) and trace elements (calcium, iron). In addition, it has anxiolytic and sedative properties.

History of Anise

Anise is estimated to have been cultivated and used since 1,500 BC. The ancient Egyptians knew the benefits of the plant and considered it a painkiller and diuretic, while it was part of sacred ceremonies in combination with other herbs.

In ancient Greece, the aromatic fruits of the plant were considered valuable due to their many medicinal properties. They believed that it acted as an analgesic and facilitated breathing in cases of congestion. They also used anise as a medicine for colds, a fact supported by Hippocrates, who prepared “anissite wine”, a recipe that contained wine, water and anise.

This recipe also reached Rome, where it became known as "Hippocrates' wine" and was drunk to aid digestion.

During the Middle Ages, anise spread throughout Europe and other cultures began adding it as a flavoring to cooking. Today, anise is widely added to herbal or seed blends to treat bloating, along with fennel, dill, coriander, and cumin.

Ingredients

Anise essential oil from the seeds of the plant using the cold-pressed method.

Chemical composition of anise essential oil

80%-90% trans-anethole, estragole, c-hymachalen, para-anisaldehyde methyl cavicol. (E)- methyleugenol, a-cuparene, a-himachalene, b-bisabolene, p-anisaldehyde, cis-anethole.

Instructions for use

- Combine anise essential oil with eucalyptus in the burner to release the blockage.

- For relief from intestinal bloating and abdominal pain, add 1 drop of anise essential oil to a drink containing boiled fennel, coriander and cumin seeds.

- In a warm bath, add 5 drops of anise essential oil to treat joint pain.

- It is used in perfumery, candle and soap production.

- Body mist: in 100 ml of water add 4 drops of anise essential oil and 4 drops of mastic oil, shake well before use and spray on the body for a natural aroma.

- It combines well with eucalyptus, rosemary essential oil and mint, mandarin, cedar, fennel, coriander essential oil.

Chinese medicine

Anise is known in PKI as Da Xui Xang and has been used for centuries to move Qi, vital energy, eliminate cold, menstrual cramps, relieve arthritic pain, intestinal bloating and indigestion.

Anise essential oil combined with almond oil is applied to specific acupuncture points to enhance digestion of the stomach and intestines.

Useful tips

- The use of essential oils should be avoided during pregnancy, breastfeeding and by young children.
- Avoid direct contact with skin, eyes and mouth.
- Always use essential oils dissolved in a base oil or other catalyst.