16. Aniseed

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch16

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Aniseed, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch16

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • aniseed (anise seed) - known to mankind, found in Egypt;
  • aniseed, of Ajowan family - native to Mediterranean regions, Egypt, Greece, Turkey and Lebanon;
  • chemical composition, varying - seeds grown in different places;
  • essential oil, average quality dry seed - crushing and steam distillation, and volatile oil;
  • aniseed oil, rich aromatic odor and flavor – slightly more pleasant than oil of star anise;
  • aniseed oil, well suited for flavoring - processed meat preparations of Europe;
  • anethole, separated from oil, with many uses - giving flavor to foods and beverages;
  • anethole, property of spontaneous formation of microemulsion;
  • anethole, having antinemetode - antimicrobial, and anti-insect properties


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Uses

  • Identification Numbers