Roses & Mint: Aromatherapy & Essential Oils

 

Essential Oil Profile

Anise Seed

Botanical Name: Pimpinella anisum
Common Method Of Extraction: Steam distillation
Parts Used: Seed
Note Classification: Middle
Aroma: Fresh, sweet, spicy, licorice-like
Largest Producing Countries: Spain, Egypt, and China

 Traditional Use: Anise seed has a long history of use as a spice and medicine. Raki, a popular drink in Turkey, is flavored with the seed. Writings by Pliny suggest anise as a morning pick-me-up.

Properties: Analgesic, antiseptic, antispasmodic, aperitive, carminative, digestive, diuretic, emmenagogue, expectorant, stimulant, stomachic

Constituents:  choline, sugar, mucilage. the essential oil contains upto 90 percent anethol.

Benefits: Asthma, bronchitis, indigestion, coughs, cramp, flatulence, insect bites, nausea, stress, headache. Anise has an affinity with the digestive system.

Blends Well With: Bay, black pepper, ginger, lavender, orange, pine, rose

Of Interest: Do not confuse Anise seed oil (Pimpinella anisum) with Anise Star oil (Illicium vernum) which is produced from the fruit of a tree. Anise seed oil will crystallize at cool temperatures due to the anethole content in the oil.

Safety Data: Avoid in epilepsy, and while pregnant or breast-feeding. May cause skin irritation.
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