{
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    "slug": "anis-pimpinella-anisum",
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        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/anis-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Anise (Pimpinella anisum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Umbellifers<small>Apiaceae - such as fennel, caraway, dill<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The fruit<small>\u201e&quot;Anise seeds&quot;, whole or ground<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet, licorice-like<small>Anethole - the same substance as in fennel<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Eastern Mediterranean, Western Asia<small>today T\u00fcrkiye, Spain, Egypt<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Recognized for<\/div>\n<div class=\"v\">Cough, flatulence<small>EU monograph, traditional use<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Do not confuse<\/div>\n<div class=\"v\">with star anise<small>Same taste, completely different plant<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>Sweet cough spice: Crush the seeds and use as a tea for coughs and bloating; dissolve them in fat for bread and pastries. Combined with fennel and caraway, it forms the classic trio for stomach relief.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The sweet grain from the East<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-anis.jpg\" alt=\"Gew\u00fcrze auf Holzl\u00f6ffel\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Anise tastes like fennel, star anise and licorice - not because it is related, but because four plants independently invented the same fragrance.<\/p>\n<p class=\"ea-drop\">Anise originates from the eastern Mediterranean and Western Asia and is one of the oldest spices in the world: The Egyptians knew it, the Romans baked anise cakes after feasts to combat indigestion \u2013 the precursor to our wedding cake. Charlemagne had it cultivated on every imperial estate, monasteries made cough syrups from it, and in the Mediterranean region it became the spirit of national drinks: Ouzo, Raki, Pastis, Sambuca.<\/p>\n<p>Today, anise comes primarily from Turkey, Spain, Egypt, and Syria. The delicate, knee-high plant needs warm summers and produces small, grayish-green schizocarps covered in fine hairs. What is sold as &quot;anise seeds&quot; is botanically the fruit \u2013 just like cumin and fennel.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What anise does for you<\/h2>\n<p class=\"ea-drop\">Anise is the <strong>sweet cough spice.<\/strong> Its essential oil, with the main ingredient anethole, loosens mucus in the bronchi, relaxes the airways and has a mild antimicrobial effect - that&#039;s why anise has been in cough teas, candies and syrups for centuries, and that&#039;s why many cough syrups smell like licorice.<\/p>\n<p>The second strength lies in its benefits for the abdomen: Anethole relaxes the intestinal muscles and stimulates digestive juices. For bloating, cramps, and a feeling of fullness, anise is the gentler counterpart to fennel and caraway \u2013 the &quot;belly tea&quot; for infants and children consists of precisely these three. Both of these uses are officially recognized: The European Medicines Agency lists aniseed as a traditional remedy for minor digestive problems and as an expectorant for coughs.<\/p>\n<p>What anise is not: a hormone. Anethole is structurally similar to estrogen, and folk medicine has derived its role in milk production and &quot;feminine power&quot; from this. Little evidence supports this \u2013 it plays no role in the quantities used in cooking and tea.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>80\u201390 %<\/b><span>Anethole in the essential oil - the scent of licorice<\/span><\/div>\n<div class=\"ea-zahl\"><b>2\u20133<\/b><span>Spices in the stomach tea: anise, fennel, caraway<\/span><\/div>\n<div class=\"ea-zahl\"><b>2<\/b><span>Recognized uses: cough and digestion<\/span><\/div>\n<div class=\"ea-zahl\"><b>1 tsp<\/b><span>squashed fruit per cup of tea<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the fruit<\/h2>\n<p><strong>trans-anethole<\/strong> It makes up 80 to 90 percent of the essential oil and is responsible for its taste and effects \u2013 the same substance that gives fennel, star anise, and licorice their sweet taste. In addition, there are... <strong>Estragole<\/strong> (in small quantities), <strong>anisaldehyde<\/strong> and terpenes.<\/p>\n<p>The fruit contains two to six percent oil \u2013 high for a spice. It also contains around 15 percent fatty oil, protein, flavonoids, and coumarins. Whole fruits retain their oil for years, while ground anise loses it within months.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes anise stronger<\/h2>\n<p>Anise is a sweet spice - it goes well with anything warm, soft or baked, and needs bitterness or acidity as a counterweight.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">The belly tea<\/span><\/p>\n<div class=\"mit\">with <i>Fennel &amp; Caraway<\/i><\/div>\n<p>Three umbellifers, three antispasmodic oils. Crushed in equal parts: the tea for babies, children, and anyone suffering from flatulence.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cough<\/span><\/p>\n<div class=\"mit\">with <i>Thyme &amp; Marshmallow<\/i><\/div>\n<p>Thyme loosens and disinfects, marshmallow protects the mucous membrane, anise makes the tea sweet and drinkable - the basis of many cough syrups.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">pastries<\/span><\/p>\n<div class=\"mit\">with <i>Cinnamon &amp; Coriander<\/i><\/div>\n<p>Anise cookies, springerle, gingerbread: anise is the spice of Christmas baking alongside cinnamon and coriander.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">in <i>Butter &amp; Oil<\/i><\/div>\n<p>Anethole is fat-soluble. Anise releases more of its flavor in dough or oil than in water \u2013 therefore, crush the fruits when making tea.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fish<\/span><\/p>\n<div class=\"mit\">with <i>Pernod &amp; Fennel Bulb<\/i><\/div>\n<p>Proven\u00e7al fish soup thrives on anise: as schnapps in the sauce, as fennel in the pot, as seeds sprinkled on top.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fruit<\/span><\/p>\n<div class=\"mit\">with <i>Fig, pear, plum<\/i><\/div>\n<p>Compote, chutney, pickled figs: anise and sweetness intensify each other - with a splash of lemon to counteract the heaviness.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not with <i>Cumin &amp; Chili<\/i><\/div>\n<p>Sweet versus earthy and spicy: Anise in a curry or chili acts like candy in a stew.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not in <i>tomato sauces<\/i><\/div>\n<p>The acidity of the tomato and the sweetness of the anise don&#039;t go well together - unlike fennel, which works well there.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">dose<\/span><\/p>\n<div class=\"mit\">not <i>plenty<\/i><\/div>\n<p>Anise is strong. Half a teaspoon seasons bread dough - more, and everything tastes like ouzo.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>Store ground<\/i><\/div>\n<p>The oil evaporates. Buy whole fruits and crush them in a mortar just before use.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not that <i>Oil internally<\/i><\/div>\n<p>Anise oil is highly concentrated; even a few milliliters can cause nausea and cramps. Tea and spice are fine, but oil should only be used in prepared medications.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not at <i>Allergy to umbellifers<\/i><\/div>\n<p>Anyone who reacts to celery, fennel, carrot or mugwort may also react to anise - try carefully.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Anise bread &amp; rolls<\/span><span class=\"w\">1 teaspoon of crushed fruit to 500g of flour - the scent of a Swabian bakery.<\/span><\/li>\n<li><span class=\"g\">Springerle &amp; Anise Cookies<\/span><span class=\"w\">The Christmas pastry that tastes of anise and nothing else - quite deliberately.<\/span><\/li>\n<li><span class=\"g\">Bouillabaisse<\/span><span class=\"w\">A shot of pastis and a teaspoon of anise in the fish soup - Provence in a pot.<\/span><\/li>\n<li><span class=\"g\">Red cabbage &amp; sauerkraut<\/span><span class=\"w\">Half a teaspoon of anise added to caraway: makes the herb milder and sweeter.<\/span><\/li>\n<li><span class=\"g\">Fig chutney<\/span><span class=\"w\">Dried figs, onion, vinegar, anise, cinnamon - go well with cheese and roasts.<\/span><\/li>\n<li><span class=\"g\">pear compote<\/span><span class=\"w\">Cook two aniseeds with a cinnamon stick, remove before serving.<\/span><\/li>\n<li><span class=\"g\">plum jam<\/span><span class=\"w\">Anise alongside cinnamon and clove - a classic from winter cuisine.<\/span><\/li>\n<li><span class=\"g\">Anise tea<\/span><span class=\"w\">1 teaspoon crushed, steep for 10 minutes - for coughs and bloating.<\/span><\/li>\n<li><span class=\"g\">Ouzo &amp; Raki<\/span><span class=\"w\">Anise liqueur served with meze and fish - anise as a national drink from Greece to Turkey.<\/span><\/li>\n<li><span class=\"g\">Indian Mukhwas<\/span><span class=\"w\">Chewing roasted anise and fennel seeds after meals will give you fresh breath and a lighter stomach.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Buy whole aniseeds, store them in a dark glass jar, and crush them in a mortar before use. A pinch is enough \u2013 anise is one of those spices where you always tend to overdo it by feel.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Anise tea for coughs and flatulence<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Anise tea<\/h3>\n<ol>\n<li>Crush 1 teaspoon of aniseed in a mortar - without this, the oil remains in the grain.<\/li>\n<li>Pour 250 ml of boiling water over it, cover and let it steep for 10 minutes.<\/li>\n<li>Strain, sweeten with a spoonful of honey if needed for a cough.<\/li>\n<li>Two to three cups a day, warm. For abdominal tea, use one-third each of anise, fennel, and caraway.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A tickly cough with thick mucus, bloating, a feeling of fullness, and abdominal cramps. The tea is so mild that it can be given to children \u2013 but only to infants after consulting a pediatrician.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Two to three cups daily, for a week if you have a cough. Anise oil from a bottle should not be added to the cup \u2013 the recommended dose is 3 grams of fruit per day.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>As <strong>Shatapushpa<\/strong> (a name also shared by dill) a warming, sweet spice for Vata imbalances: bloating, cramps, cough. Anise and fennel seeds are chewed after meals to support Agni (digestive fire).<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>European anise plays no role in Traditional Chinese Medicine (TCM) - there it takes over. <em>Ba Jiao Hui Xiang<\/em>, Star anise has the same function: to expel cold from the stomach and kidneys, to move Qi. Same fragrance, different plant, different tradition.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Anise oil:<\/strong> Never internally, never undiluted on the skin - only in approved finished products.<\/li>\n<li><strong>Allergy:<\/strong> Cross-reactions in umbellifer allergy (celery, fennel, mugwort).<\/li>\n<li><strong>Pregnancy:<\/strong> Tea in kitchen quantities is harmless; high-dose preparations and oil are not - anethole has a weak hormonal effect.<\/li>\n<li><strong>Children:<\/strong> Tea yes, oil no. Consult your pediatrician if you are an infant.<\/li>\n<li><strong>Confusion:<\/strong> Star anise (Illicium verum) tastes the same, but is a different plant; Japanese star anise is poisonous - only buy commercially available products.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/fenchel-foeniculum-vulgare-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">fennel<\/span><span class=\"d\">The same fragrance ingredient, the partner in the stomach tea.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kuemmel-carum-carvi-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Caraway seeds<\/span><span class=\"d\">The third grain in the tea helps against bloating.<\/span><\/a><a href=\"\/en\/wiki-archiv\/sternanis-illicium-verum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Star anise<\/span><span class=\"d\">The Asian twin in taste.<\/span><\/a><a href=\"\/en\/product\/fencheltee-fruechte\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Fennel tea<\/span><span class=\"d\">For the belly tea mixture.<\/span><\/a><a href=\"\/en\/product\/thymian-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">dried thyme<\/span><span class=\"d\">For cough tea.<\/span><\/a><a href=\"\/en\/product\/ceylon-zimt-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ceylon cinnamon, ground<\/span><span class=\"d\">For aniseed pastries and compote.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>European Medicines Agency (EMA), HMPC: <em>Community herbal monograph on Pimpinella anisum L., fructus<\/em>, 2013 - traditional use for mild digestive problems and as an expectorant for coughs associated with colds.<\/li>\n<li>Commission E: Monograph <em>Anisi fructus (Anise)<\/em>, Federal Gazette 1988.<\/li>\n<li>Blaschek W (ed.): <em>Wichtl - Herbal drugs and phytopharmaceuticals.<\/em> 6th edition 2016.<\/li>\n<li>Shojaii A, Abdollahi Fard M. <em>Review of pharmacological properties and chemical constituents of Pimpinella anisum.<\/em> ISRN Pharmaceutics 2012; 510795.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Anis (Pimpinella anisum) Familie Doldenbl\u00fctlerApiaceae - wie Fenchel, K\u00fcmmel, Dill Verwendet wird Die Frucht\u201eAnissamen\u201c, ganz oder gemahlen Geschmack S\u00fc\u00df, lakritzartigAnethol - derselbe Stoff wie im Fenchel Herkunft \u00d6stliches Mittelmeer, Vorderasienheute T\u00fcrkei, Spanien, \u00c4gypten Anerkannt f\u00fcr Husten, Bl\u00e4hungenEU-Monographie, traditionelle Anwendung Nicht verwechseln mit Sternanisgleicher Geschmack, v\u00f6llig andere Pflanze Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich<\/p>",
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