Anise, scientifically known as Pimpinella anisum, is a flowering plant native to the eastern Mediterranean region and Southwest Asia. Its use dates back to ancient civilizations, where it was highly valued for its culinary and medicinal properties.
The Egyptians used anise as early as 1500 B.C., primarily for its digestive benefits. Ancient Greeks and Romans also embraced the herb, incorporating it into their cuisine and medicine. Anise seeds were often used in baked goods, and their essential oils were prized for their aromatic and therapeutic qualities. During the Middle Ages, anise spread throughout Europe, becoming a staple in monastic gardens. Its sweet, licorice-like flavor made it popular in both sweet and savory dishes, as well as in liqueurs and sweets.
Today, anise is cultivated worldwide and continues to be cherished for its distinctive taste and versatile uses in cooking, perfumery, and traditional medicine.