Anise #

Illustration of Pimpinella anisum L. from Köhler's Medizinal-Pflanzen (1887)

Anise (Pimpinella anisum L.) is a culinary spice from the Apiaceae family,¹ originating in the region(s) of nan.² It is used for its fruit and oil, primarily for pastries, candies, liquors. Its aroma is described as licorice-like, sweet, with a heat index of 1.³

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Etymologies #

English anise, ca. 1325 < French anis ‘anise’, 1236 < Latin anīsum ‘anise’, (dill is anēthum) < Ancient Greek ἄνισον ánison ‘anise; dill’, and other Greek dialectal variants, e.g.: ánēthon; included both plants, only later distinguished (probaby of substrate origin) < Egyptian (Ancient) jnst ‘a medicinal, edible plant (probably anise)’

Arabic أنيسون anīsūn ‘anise’, (later assimilated as yānsūn), a. 791 < Ancient Greek ἄνισον ánison ‘anise; dill’, and other Greek dialectal variants, e.g.: ánēthon; included both plants, only later distinguished (probaby of substrate origin) < Egyptian (Ancient) jnst ‘a medicinal, edible plant (probably anise)’, ca. 2030-1650 BC

Mandarin Chinese 茴芹 huíqín ‘anise’ [hui-celery ], from hui ‘anise/fennel’ + qin ‘celery’ (茴 huí could be interpreted as ‘Muslim spice’, see 茴香 huíxiāng ‘fennel’), 1841

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