Anise (Pimpinella anisum), an annual plant of the natural order Umbelliferae. Two species are natives of Britain; they are commonly known by the name of Burnet Saxifrage, and have no properties of importance. Anise proper is a native of Egypt. It is cultivated in Egypt, Syria, Malta, and Spain, and even in Germany, especially in the district around Erfurt, where a large quantity of the seed is annually produced. Attempts were made, more than 200 years ago, to cultivate it in England; but the summers are seldom warm enough to bring it to perfection. It is occasionally sown in gardens for a garnish or for seasoning. Anise-seed (aniseed) is used as a condiment and in the preparation of liqueurs; also in medicine as a stimulant stomachic, to relieve flatulence, &c., particularly in infants. It has an aromatic, agreeable smell, and a warm, sweetish taste. Its properties are due to a nearly colourless or sometimes blue volatile oil, called Oil of Anise. Anise-water—water flavoured with the oil, and sugared—is much used in Italy as a cooling drink. The plant called anise in the New Testament is supposed to be Anethum graveolens (see DILL).
STAR ANISE, or CHINESE ANISE, is the fruit of Illicium anisatum, a small evergreen tree of the natural order Magnoliaceæ, somewhat resembling a laurel. It receives its name from the star-like form of the fruit, which consists of a number (6 to 12) of hard, woody, one-seeded carpels. It is held in high estimation by the Japanese, and planted near temples. The whole plant is carminative, and is used by the Chinese as a stomachic and as a spice in their cookery. The qualities of the fruit, seed, and oil closely resemble those of the common anise, and the oil is imported for the same purpose. Star aniseed is also imported, chiefly from China and Singapore.