Anise (Pimpinella anisum L.) – an annual plant of the Apiaceae family, related to dill, fennel and caraway. The root is taproot, thin, penetrating into the soil to a depth of 50‑60 cm, and the stem is high, upright, round and ribbed, reaching a height of 30 to 70 cm. Leaves differ in location: basal rosette leaves are round-heart-shaped with a serrated edge, middle – short-petioled, upper – sessile and three-partite. Flowers are small, white, collected in complex umbrellas from 7–15 simple sub-umbels.
Anise fruits are two-seeded of egg-shaped form, 3–4 mm long and 1.5–2.5 mm in diameter. At maturity, fruits easily break into two semi-fruits, each containing one seed. Mature fruits have a greenish-gray color, spicy aroma and sweetish taste. Anise seeds are rich in fat oil, proteins, furocoumarins and essential oils (anethole, anisaldehyde, ketone), which give the product a characteristic smell and properties.
Anise is widely used in cooking: it is added to pies, cookies, pancakes, soups, salads and other dishes to impart a spicy aroma. In medicine, anise fruits are used as an antiseptic, anti-inflammatory agent and spastic. They help with inflammatory processes of the respiratory tract (bronchitis, asthma), gastrointestinal disorders (enteritis, colitis) and stimulate lactation in nursing mothers. In pharmacy, anise is included in the composition of various preparations, including lactation elixirs and stomach teas.
Thus, anise is not only an aromatic seasoning product, but also a valuable medicinal plant with a wide range of application both in cooking and in medicine.
