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Aniseed oil, which smells very much like licorice, was used by Ancient Chinese physicians as a digestive aid and also has been used extensively for respiratory concerns. Apart from its therapeutic properties, aniseed oil has long been used as a flavoring agent for candy, alcoholic beverages, tobacco, and spice blends.
Name of Oil:Aniseed
Latin Binomial:Pimpinella anisum
Extraction Method:Steam
Countries of Origin:China, Greece, Egypt, Spain
Scent Profile:rich, sweet, reminiscent of licorice
Parts used in distillation:Seed
Oil Characteristics:Clear, thin, medium aroma
Cultivation – Conventional FarmingCategory: Middle Note, Parasympathetic, Spicy
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Ancient Egyptians grew the herb for both medicinal purposes and as a culinary spice. Edward IV was purported to use the oil for scenting his linens and clothing.
a-pinene, camphene, b-pinene, linalool, cis-anethole, trans-anethole,safrole, anisaldehyde, acetoanisole
Safety:
May inhibit blood clotting, avoid in pregnancy, breastfeeding, estrogen dependent cancers, and endometriosis. Avoid using oxidized oils.
Books Cited:
The Complete Guide to Aromatherapy, 2nd Edition – Salvatore Battaglia
Essential Oil Safety , 2nd Edition – Robert Tisserand and Rodney Young
Aromatherapy – Jennifer Peace Rhind
The Complete Book of Essential Oils & Aromatherapy – Valerie Wormwood
Aromatherapeutic Blending – Jennifer Peace Rhind
The Fragrant Mind – Valerie Wormwood
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