"Anise" is a word of Greek origin, etymologically meaning unequal. In classical Greek and Latin, "anisos" and "anisus" are used to refer to the botanical name "Pimpinella anisum L". Its fruit is similar in appearance to celery, parsley, dill and other tea leaves of the same species. It is of minor Asian origin. It was widely cultivated by the Egyptians two thousand years before Jesus Christ and is still widely cultivated today. Today it is almost impossible to find in nature.
In the 16th century, Valerius Cordos - German pharmacist, physician and botanist - studied the essences of anise. It is obtained by distilling aniseed in a steam current. The method of obtaining it was significantly improved at the beginning of the last century and its composition was studied in a special way. It has a slightly sour taste and is yellow in color. It contains mainly atenol, which comes more from the peel than from the interior.