Description & Distribution 
Indigenous to Greece, Egypt and Asia Minor, aniseed is now grown in Europe, Mexico, Russia, Turkey and India.

Aniseed is the dried ripe fruit of an annual herb of the parsley family. The herb, which grows to about 0.5 mts in height, is harvested when the fruits are still somewhat green but mature. The crop is dried and threshed for the seeds, which are again dried in moderate heat and cleaned. The seeds are ovoid in shape, about 5 mm long. The two carpels containing the seeds are hairy and greenish brown.

Aniseed is cultivated in temperate and warm climates. In India the major producers are Maharashtra, Rajasthan, Punjab, Uttar Pradesh and Orissa. Aniseed has a strong flavor and aroma, it contains an essential oil, composed of anethole, isoanethole and anisic aldehyde.

Uses
Aniseed is widely used in food and confectionery, in cakes and cookies, soups, stews and breads and as a flavoring agent in alcoholic beverages. Considered a mild expectorant, it is added to cough syrups and also used to counter the bitter taste of drugs.

Export
Presently, small quantities are exported.