Anise Seeds

Latin name : Pimpinella Anisum

Purity 99% clean or sortex clean >99% with high oil content.

Western cuisines have long used anise to flavor dishes, drinks, and candies.

Anise was first cultivated in Egypt and the Middle East, but was brought to Europe for its medicinal value.

As with all spices, the composition of anise varies considerably with origin and cultivation method. These are typical values for the main constituents.

Moisture: 9–13%
Protein: 18%
Fatty oil: 8–23%
Essential oil: 2–7%
Starch: 5%
N-free extract: 22–28%
Crude fibre: 12–25%
Anise is sweet and very aromatic, distinguished by its characteristic flavor. The seeds, whole or ground, are used for preparation of teas and tisanes (alone or in combination with other aromatic herbs)

anis seeds


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Herbal medicine

The main use of anise in traditional European herbal medicine was for its carminative effect (reducing flatulence), as noted by John Gerard in his Great Herball, an early encyclopedia of herbal medicine.

Anise has also been thought a treatment for menstrual cramps and colic.