Anise (organic)

Anise and star anise are routinely treated as one oil. They come from unrelated plants. Pimpinella anisum is a herb of the carrot family; star anise, Illicium verum (No. 1091), is the fruit of an evergreen tree. Both are dominated by trans-anethole, which explains the confusion.

01 · Origin

An annual herb of the Apiaceae, native to the eastern Mediterranean and south-west Asia and cultivated since antiquity. This oil is distilled in Egypt from the seeds, under certified organic cultivation.

02 · Chemistry

Trans-anethole is the dominant constituent by a wide margin and carries the sweet, liquorice-like aroma. Methyl chavicol, also called estragole, and cis-anethole are present in smaller proportion. Trans-anethole crystallises not far below normal room temperature, so the oil may set solid in a cool store. Gentle warming returns it to liquid without harm.

03 · In Practice

Sweet, warm and liquorice-like, cleaner and less woody than star anise. A middle note of strong diffusive power. Used in small proportion in massage blends, diffusion and natural perfumery, and kept to low dilution. Blends with fennel, cardamom, coriander, caraway, lavender, rose and petitgrain.

General information: For external use only. Dilute before applying to skin. Keep away from heat and sunlight. Keep out of reach of children. Avoid contact with eyes and mucous membranes.