Anise is a native of Egypt, the eastern Mediterranean region and western Asia. This herb is mentioned in the Bible, and the Egyptians used it as an aphrodisiac.
It was cultivated since 2000 BC in Greece and Egypt as a flavoring for drinks, anise is used in various alcoholic beverages – anis, anisette, ouzo, pastis, raki and absinthe.
Absinthe , drinks flavored with anise derived from Greek word apsinthion, meaning undrinkable. The common English term is wormwood, which is usually associated with bitterness or extreme sorrow.
During ancient Roman, travelers who drank an anise concoction would feel immediately refreshed and equal to any exertion.
The active constituent of anise is an essential oil containing anethole, which is obtained by distillation of the seeds, The anise based drink called ouzo is popular in Greece; in Greek islands it is often replaced by a stronger drink known as raki.
Raki is also principle alcoholic drink of Turkey. Meanwhile, Moroccans brew a homemade alcoholic drink from anise called mahia or water of life.
Anise has expectorant properties and anise tea mixed with honey was used for coughs in ancient times. Dioscorides, a Greek physician, wrote in the 1st century that anise facilities breathing and relives the pain.
History of anise drinks