Synonyms: Aniseed oil
Botanical Name: Illicium verum Common Method of Extraction: Steam Distilled Color: Pale Yellow Consistency: Thin Perfumery Note: Middle Strength of Initial Aroma: Strong |
The oil is of medium viscosity and will solidify at low temperatures and it may need to be hand-warmed before use.
OriginAniseed originated from the Middle East and is now cultivated in Europe, USA and North Africa. It is an annual herb, about 80 cm (2 feet) high with delicate feathery leaves, tiny white flowers and grayish-brown seeds.
Aniseed oil was revered by ancient civilizations, especially by the Romans, Egyptians and Greeks. The Romans used it in a spicy cake know as 'mustaceus', the Egyptians used it in bread, while the Greeks used it for its calming influence on the digestive tract.
Aniseed is used in liqueurs and cordials, toothpastes and mouthwashes. In India it is used as a breath sweetener and in Turkey, a popular alcoholic drink called 'raki ' is made from the seeds.
ExtractionThe oil is extracted by steam distillation from the dried ripe fruit and seeds.
Chemical compositionThe essential oil includes the following chemical compounds; a-pinene, camphene, b-pinene, linalool, cis-anethole, trans-anethole, safrole, anisaldehyde and acetoanisole.
PrecautionsAniseed oil is a very potent and the anethole contained in it can cause dermatitis in some individuals. It is best avoided in problem skin conditions. In large doses it can also slow down the circulation and can cause cerebral congestion.
It must be avoided during pregnancy.
Therapeutic propertiesThe therapeutic properties of aniseed oil are antiseptic, antispasmodic, carminative, diuretic, expectorant, stimulant, galactagogue, stomachic, insecticide, laxative and parasiticide.
Uses
Aniseed oil can be useful in the treatment of muscular aches and pains, rheumatism, bronchitis, whooping cough, colic, cramp, flatulence, indigestion, catarrh and hangovers.
Natural Aniseed oil