Anise

Botanical Overview

Anise is a flowering plant in the parsley family, native to the eastern Mediterranean and Southwest Asia. One of the oldest cultivated spices in human history, it was prized by ancient Egyptians, Greeks, and Romans both as a culinary flavoring and a medicinal herb. The small, ridged seeds — technically fruits — carry a distinctively warm, sweet licorice aroma from the compound anethole, the same essential oil found in fennel and star anise, though anise seed has its own uniquely delicate and rounded character. It has been a staple of digestive and respiratory herbal traditions across Europe and the Middle East for centuries.

Flavor Profile

• Sweet, warm, and gently licorice-like
• Softer and more rounded than fennel or star anise
• Aromatic and slightly spicy with a smooth, lingering finish
• Pairs beautifully with cinnamon, ginger, chamomile, and licorice root

Traditionally Used For

• Relieving gas, bloating, and digestive cramping
• Soothing an upset stomach and easing indigestion
• Supporting respiratory health as a natural expectorant
• Easing coughs, bronchitis, and congestion
• Antimicrobial and antifungal properties
• May help regulate blood sugar levels
• Traditionally used to support milk production in nursing mothers

Brewing Notes

• Water temperature: 200–212°F / 93–100°C
• Steep time: 5–10 minutes for a full, rounded flavor
• Use 1 teaspoon of lightly crushed seeds per 8 oz — crushing releases more essential oils
• Excellent combined with fennel seed, licorice root, or chamomile in a digestive blend
• A touch of honey complements the natural sweetness beautifully