Anise oil

Dried fruit of Pimpinella anisum L., family Umbelliferae. Pale greenish gray, ovate, usually with a small section of the stem, very small, about more than 200,000 fruits per kilogram. Inside there are five petals, each petal has a seed (so generally known as "fennel seed", is not accurate). Slightly sweet, like licorice flavor, quite similar to "anise", but the shape, size is very different. Native to Egypt, southern Europe, Central and South America, northeastern Africa and India and other places are produced. The quality of the Spanish producer is the best.

Found in the dried ripe fruit of Pimpinella anisum L.(Umbelliferae) (Merck Index, 1968).

Pharmaceutic aid (flavor). As condiment and flavor in foods or beverages; in manufacture of liqueurs.

Extractives and their physically modified derivatives. Pimpinella anisum, Umbelliferae.

By steam distillation of the dried fruits of the herb Pimpinella anisum L.(Umbelliferae) (Arctander, 1960).

Colorless or pale yellow oil with an iridescent sheen. Odor of crushed fruit and a sweet aromatic taste.

Exposure of Anise oil to air causes polymerization and some oxidation. Anise oil may be sensitive to light. Insoluble in water.

PVC bottles softened and distorted fairly rapidly in the presence of Anise oil .

Anise oil is combustible.

Moderately toxic by ingestion. A weak sensitizer. May cause contact dermatitis. Mutation data reported. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes.

See monograph on anethole.