Anise

The seed-like fruits of a Mediterranean herb, also known as anise; aniseed; anise seed; brown anise; white anise. It is related to fennel. See also star anise.

English: anise · Hungarian: ánizs · Arabic: أنيسون · Hindi: मोटी सौंफ़ · Chinese: 茴芹

Overview

itemanise
taxonPimpinella anisum L.
familyApiaceae
regionsWestern Asia
continentsAsia-Temperate
partfruit; oil; leaf
cultivationTurkey; Egypt; Spain; Russia; Italy; etc.
botanical_databasePOWO; GBIF; TROP; EOL

ANISE is a culinary, and distillery spice, cultivated for its fruit, oil, and leaf. It is yielded from the plant Pimpinella anisum L., a annual in the Apiaceae family, growing in temperate biome, with a native range of SE. Türkiye to C. Israel, Cyprus.1

It is used primarily in pastries, candies, liquors. Its aroma is described as licorice-like, sweet, with a heat index of 1.2

See more in ( Citation: , (). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: , (). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: , (). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: , (). Dangerous tastes: the story of spices. University of California Press. ; Citation: , (). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: , (). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Pimpinella anisum Pimpinella anisum

Illustration of Pimpinella anisum from Köhler’s Medizinal-Pflanzen ( Citation: (). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 93.

Distribution

Native and introduced habitats of Pimpinella anisum3

Native areas:       Cyprus, Lebanon-Syria, Palestine, Turkey

Introduced areas: Denmark, Norway, Sweden, Austria, Czechoslovakia, Germany, Hungary, Poland, France, Portugal, Spain, Bulgaria, Greece, Italy, Kriti, Romania, Yugoslavia, Belarus, South European Russi, Ukraine, Morocco, Tunisia, Kazakhstan, Turkmenistan, Tadzhikistan, Uzbekistan, East Aegean Is., Iraq, Oman, Xinjiang, Bangladesh, India, Laos, Massachusetts, Michigan, Guatemala, Leeward Is., Trinidad-Tobago, Venezuela, Brazil South, Argentina Northeast, Argentina Northwest

Bibliography

Anderson (2023)
(). The history and natural history of spices: the 5000-year search for flavour. The History Press.
Dalby (2000)
(). Dangerous tastes: the story of spices. University of California Press.
Hill (2004)
(). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley.
Köhler (1887)
(). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623
Petruzzello (2021)
(). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392
POWO (2024)
(). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/
Wyk (2014)
(). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew.