In some parts of the world, most notably in the Middle East, a
traditional anise tea called yansoon is enjoyed by nursing mothers and
colicky infants. Anise infusions are also used to flavor mu'assel, a
syrup (shisha) of tobacco, molasses and glycerin that is smoked with a
hookah.
In addition to providing flavor as a spice, anise appears to act as a
natural preservative in baked goods when heated. This effect is due to
the presence of an aromatic organic compound called anethole, the same
substance that lends a licorice-like taste to fennel and star anise but
in less concentration. Anethole is also responsible for the sweetness of
anise. In fact, anethole, as an isolated compound, is at least a dozen
times sweeter than table sugar.
The high concentration of anethole in anise seed makes the herb
effective against mosquito larvae and repel adult mosquitos, although
this effect is more pronounced in the distilled essential oil.
