Anise (Pimpinella anisum) has been traditionally used as an aromatic herb in beverages and baked goods due to the volatile oils found in its seeds. This herbaceous annual plant, belonging to the Apiaceae family, can reach heights of up to three feet. It features thin, pin-shaped roots and narrow stems with feathery, lobed leaves.
This essential oil is extracted through steam distillation of the dried fruits of Pimpinella anisum L. It is a clear, colorless or pale yellow liquid with a distinctive aroma. The primary component of aniseed oil is trans-anethole, which constitutes 80 to 95% of the oil and imparts its characteristic flavor. The oil also contains estragole, anisaldehyde, pseudoisoeugenyl, α-pinene, camphene, and p-cymene.
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