Aniseed Green Powder

Aniseed Green or green anise is a herbaceous flowering plant of the Apiaceae family to which also belong dill, coriander and cumin. Native to the eastern Mediterranean region and Southwest Asia, the seeds of this plant are renowned for their sweet, licorice-like flavour and aromatic properties, making them a popular ingredient in both culinary and herbal applications. Green aniseed thrives in well-drained soil and full sunlight. It is typically planted in the spring and harvested in late summer when the seeds ripen. The seeds are harvested once they turn greyish-green and are dried before use.

Aniseed contains a variety of volatile oils, coumarins, flavonoids and phenylpropanoids.

How is it used?

The seeds can be used whole or ground into a powder to add a distinct taste to soups, stews, and sauces. Aniseed is a primary flavouring agent in several alcoholic beverages, such as ouzo, pastis, and anisette.

Romans are thought to have added green aniseed to sweetened wines, meat sauces, and bread. They also reportedly used them as a remedy for bad breath. During the Middle Ages, green aniseed was apparently a popular flavouring for biscuits/cookies, sweets, and liqueurs. It is one of the spices used in French spice cake (pain d’épice) blends.

Aniseed has also been used traditionally in cough mixtures and lozenges.

Natural products can cause side effects. As with any food product or herbal supplement, it is advisable to seek professional advice before newly incorporating into one’s routine or into a new product, especially for individuals who are susceptible to allergies, have other dietary issues, weakened immune systems or other health complications.

Important: Joseph Flach & Sons are not herbalists and are unable to offer advice on and are unable to attest to the efficacy or suitability of a material for use in a herbal remedy or as a product ingredient.