The name "anise" is derived via Old French from the Latin word ‘anisum’ or Greek ‘anison’ referring to dill. Aniseed is native to the eastern Mediterranean region of Europe.
It is used to flavour the famous Greek aperitif – Ouzo - which is said to have been the work of a group of 14th-century monks on Mount Athos.
Area of Origin: Nea Risio, Thessaloniki
Aroma: characteristic, intense, sweet, liquorish-or fennel-like
There are two main ways in which essential oils can be used – through inhalation or by skin application.
We love our essential oils and would like you to enjoy them safely so we have created some general recommendations on how to use essential oils and on their dosage. When in any doubt, please consult with a fully qualified and insured aromatherapy practitioner.
Some examples for use are: room vapourisation, add to your bath, add to your footbath, for massage, add to creams, lotions and gels.