Anise – Properties for Wrinkles: Anise Seed Oil, Tea, Anise Butter
Felix Weber
2026-03-16
6 min. read
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Anise, also known as anise or anisette, is one of the older cultivated plants originating from the Mediterranean region... It is appreciated not only for its unique flavor that imparts taste to many dishes, but also for its medicinal properties used in the treatment of respiratory or digestive disorders.
Star Anise: Botanical Profile, Historical Origins, and Therapeutic Applications
Common anise (*Pimpinella anisum* L.), an annual herbaceous plant belonging to the carrot family (*Apiaceae*), is indigenous to the regions of Asia Minor and northeastern Africa, particularly Egypt. Historical evidence suggests that its cultivation first proliferated throughout the Mediterranean basin before being introduced to Poland during the medieval period by Benedictine monks. Presently, large-scale anise farming is uncommon in temperate climates, whereas the primary producing nations—including Spain, Turkey, Mexico, and Argentina—benefit from more favorable growing conditions. The Spanish variety is especially prized for its potent aroma and elevated essential oil content. The plant is characterized by an erect, unbranched stem reaching up to 60 centimeters in height, crowned with compound umbels of small white flowers. The greenish-gray, finely pubescent fruits mature in late summer, with harvests typically occurring in late August. Both the fruits and seeds serve as culinary spices and medicinal raw materials; however, due to the rapid volatilization of aromatic compounds, they must be stored in airtight, opaque containers to preserve their potency. Beyond its culinary applications—such as in baked goods, confections, and rye bread—anise plays a significant role in traditional medicine, where it is employed for both preventive and therapeutic purposes in the management of specific ailments [1].
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