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Pimpinella anisum
Pimpinella anisum
Did you know that… ?
  1. …anise removes characteristic smells from fish, meat and oil?
  2. …aniseed was used in ancient times as a skin care beauty product?
  3. …anise oil causes muscular paralysis in some parasites, thanks to which it is an effective agent against lice and roaches?
  4. …anise aids lactation in nursing mothers?
  5. …liqueurs like pastis, anisette, ouzo, arak, pernod, ricard and sambuco get their licorice flavor from anise?
  6. …anise is an irresistible attraction for mice?
  7. …during gathering of wild anise, it is easily confused with poisonous hemlock?
  8. …anise as a spice is the dried seeds, whole or ground from Pimpinella anisum?
  9. …anise is related to fennel, caraway, coriander and dill?

Anise cones

1 tablespoon sugar
¼ teaspoon salt
2 tablespoons aniseeds
175 g white flour
1 egg
Frying oil, powdered sugar

Bring to a boil mixture of 250 ml water, sugar, salt and aniseeds, then dump in all flour at once. Beat to smooth consistency with a wooden spoon. Remove from heat and thoroughly beat in the egg. Using a piping bag with a wide attachment, or a large funnel, form the dough into long strips and fry to a golden brown in hot oil. Cut the strips into 7 cm long cones and roll them in powdered sugar while still warm. Serve immediately.


Ancient Egyptians used anise seeds and leaves for their taste and medicinal properties. Pythagoras and Pliny mention anise as a rejuvenating plant that aids sleep. The Romans ate an anise cake, which was supposed to freshen the breath and aid digestion. Thanks to monks during the reign of Charlemagne, anise was introduced to central and northern Europe. Anise was an ingredient in potions against poison and a medicine against the plague. Eating a few grains of anise after a meal is even today a common custom in the Orient.