Anise is native to Greece and Egypt, but is now commercially grown in India and China and to a lesser degree in Mexico and Spain. Anise oil is obtained by steam distillation from the seeds of this annual herb which grows less than 1 meter high, having delicate leaves and white flowers. Having several uses over the past two or so thousand years, aiding in digestion as a liquor has been it's primary use. It is closely related to caraway, dill and fennel.
Properties - antiseptic, antispasmodic, carminative, diuretic, expectorant, galactagogue, stimulant, stomachic.

Anise is used to ease muscular aches and pains of over-exertion and rheumatism, expectorant for bronchitis, coughs, and colds and to settle stomach cramps, indigestion, and flatulence. It is sweet in flavor and can freshen your breath and help your digestion. Not to be confused with star anise, which is generally used in Chinese dishes. Numerous alcoholic drinks and cordials are flavoured with aniseed, particularly French pastis, Pernod and Ricard, Greek ouzo, Spanish ojen, Turkish raki, Italian anesone, Arab arrak and Egyptian kibib.Called “Tut-te See-Hau” by American Indians, meaning “it expels the wind”, anise’s carminative properties have been known since antiquity. It helps with digestion and sweetens the breath, so it is chewed after meals in parts of Europe, the Middle East and India. It is a mild expectorant, anise often being used in cough mixtures and lozenges. It is also antiseptic, antispasmodic, soporific and a few seeds taken with water will often cure hiccups.

Cautions - use in moderation; large doses can be narcotic. Do not use if pregnant