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  • Anise, Pimpinella anisum L., a herbaceous annual native to the Mediterranean region and Egypt, is cultivated in Europe, Asia India, Mexico, North Africa, and the USSR. The plant reaches a height of about 0.5 meters and requires a warm and long frost-free growing season of 120 days.

  • Anise develops best in deep, friable soils and appears to respond favorably to nitrogen fertilization by yielding a greater quantity of high-quality fruit (4.3-158). The small white flowers bloom in midsummer, and seed maturation usually occurs one month after pollination, when the oil content in the dried fruit is about 2.5%.


  • The climatic and soil conditions of the central and eastern states offer some possibilities for anise production, but rainy  weather at harvest may reduce the yield and quality. Some irrigated sections in California and elsewhere in the West may be adequate for this crop if the temperatures are not too high during the growing and maturing season. The plant also has possibilities as a winter crop in the irrigated valleys of the southwestern states, where it must be planted in late September or early October.

Extraction of Anise Oil 

  • Anise oil is a colorless to pale yellow oil with a intense sweet and clean odor, truly reminiscnt of the chrushed fruits.

  • The extraction of essential oils from plant material can be achieved by: Expression, Hydro- or water-distillation, Water and steam distillation, Steam distillation, Solvent extraction.

  • For each method there may be many variations and refinements and the extraction may be conducted under reduced pressure (vacuum), ambient pressure or excess pressure. The choice of extraction method will depend on the nature of the material, the stability of the chemical components and the specification of the targeted product.

Benefits and Uses

  • Anise is used for bloating, wind, colic and heartburn, digestive, restoring equilibrium, stress and irritation, tight chest, bronchitis, breath sweetening, antispasmodic.

  • Europeans use Anise in cakes, cookies, and sweet breads. In the Middle East and India, it is used in soups and stews. Its licorice-like flavor is popular in candies and Anise oil is used in liqueurs.

Market Report

  • Vietnamese anise has been exported to 23 countries. The annual export turnover was about US$1.8 million, except in 1998 there was a big drop. In the year 2000, a record level was obtained at US$ 6.7 million.

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