Background
- Anise, a native to the eastern Mediterranean, is one of the oldest known spice plants. It is used for both medicinal purposes and for food. It is a member of the Apiaceae family, which includes carrot, parsley, dill, fennel, coriander, cumin, and caraway.
- The Greek name anison and the Latin name anisum were derived from the early Arabic name anysum. Evidence suggests that anise was used in Egypt as early as 1500 B.C. The Romans used anise-spiced cakes to aid digestion after heavy meals. The oil of anise, which has a strong licorice flavor, is mixed with wine to form the liqueur anisette. Oil of anise also found in raki, a Turkish alcoholic beverage, and ouzo, a Greek alcoholic beverage.
- Anise is used as a spice in cooking. Medicinally it is used to promote digestion and to increase urine flow. Anise oil is used in flavoring artificial licorice candies, cough lozenges, and syrups.
- Anise is used in Europe to aid cancer treatment. In Mexico, Turkey, and China, it is used as a carminative (relieves intestinal gas) and galactagogue (stimulates breast milk production). Elsewhere, it is used to induce abortion and to treat respiratory illnesses, such as asthma, bronchitis, and cough. In combination with other herbs, anise has been used to treat head lice infestation. Anise is recognized by the U.S. Food and Drug Administration (FDA) as Generally Recognized as Safe (GRAS).
References
Natural Standard developed the above evidence-based information based on a thorough systematic review of the available scientific articles. For comprehensive information about alternative and complementary therapies on the professional level, go to . Selected references are listed below.
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