Anise
Anise, Anis, Anis, Anís, Pimpinella anisum, Anīsa (अनीस)
Anise is a flowering plant native to the eastern Mediterranean and Southwest Asia. Its seeds have a distinctive sweet-licorice flavor and are used globally in cooking and herbal remedies. In Ayurveda, although not a classical herb, it aligns with Vata- and Kapha-reducing principles. Traditionally used for relieving gas, bloating, coughs, and mild cramps, anise promotes Agni and soothes the respiratory tract. It is gentle and suitable for daily culinary use as well as mild medicinal applications.
Calms Vata by reducing gas, bloating, and tension in the abdomen.
Generally neutral, but should be used in moderation in cases of high heat or acidity.
Helps reduce Kapha by stimulating digestion and clearing excess mucus.
Rasa
sweet (madhura), pungent (katu)
Guna
light (laghu), oily (snigdha)
Virya
heating (ushna)
Vipaka
sweet (madhura)
Dhatu
Rasa, Rakta
Indigestion, bloating, gas, cough, mild cramps, low appetite, Kapha-related congestion
Generally safe in culinary amounts. Use caution in high doses during pregnancy. Slightly heating – may aggravate Pitta in excess.
Used whole or ground in teas, desserts, breads, and digestive spice blends. Can be brewed as tea for mild respiratory and digestive support.
