Aniseed is an annual plant of the order of Umbelliferae of the parsley
family, a native of Egypt, but also extensively cultivated in Russia,
Germany, Malta and Spain. Aniseed is very similar in appearance to the
poisonous hemlock seed, for which it has sometimes been mistaken. The
seed, which is a little larger than a pin’s head, is of a greyish-green
color. They have an aromatic smell, and warm, sweetish taste, and are
used in condiments, in cookery and in the preparation of liquors, also
in medicine as a stimulative stomachic to relieve flatulence, etc.,
particularly in infants. The properties of aniseed are due to a nearly
colorless or sometimes blue volatile oil. Aniseed oil with water and
sugar is much used in Italy as a cooling drink. The leaves of the
plant are sometimes used as a seasoning and for garnishing.
Star aniseed, or China aniseed, is the fruit of a small evergreen tree
of the order Magnoliacae, somewhat resembling a laurel. It receives
its name from the star-like form of the fruit or capsule, which
consists of a number (6 to 12) of hard, woody, one-sided follicies or
carpels ending in a point, each containing a single brown, shiny seed.
Star aniseed is held in high esteem by the Japanese and is planted
near their temples, the seeds being burned as incense in the temples
and over the graves of relatives. The whole plant is carminative,
and is used by the Chinese as a stomachic and as a spice in their
cookery. The qualities of the seed and oil closely resemble those of
the common aniseed and the oil is exported to Europe for the same
purpose--flavoring liquors.