Anise seed
Anise seed suppliers and sourcing guide
Anise seed is the dried, ripe fruit of Pimpinella anisum, an annual herb in the parsley family grown mainly in Turkey, Egypt, Spain and Mexico. The small grayish-green seeds are harvested, dried and cleaned, and their licorice-like flavor comes mostly from trans-anethole. Brands buy whole or ground anise for baked goods, confections, sausages and teas, and anise oil for flavors and spirits.
- Also known as
- Pimpinella anisum · Aniseed · Anise
- Facts checked
- November 2026
Forms and grades of anise seed
Suppliers sell different products under the same name. Specify the one you need.
Whole seed
Cleaned seed graded by purity and origin.
Ground anise
Powdered seed for blends and baked goods.
Anise oil
Steam-distilled oil standardized for trans-anethole.
Steam-treated and organic
Steam-treated lots for ready-to-eat use, and certified organic anise.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Volatile oil
- Volatile oil by steam distillation, the main strength figure.
- Anethole (oil)
- Trans-anethole and estragole by GC for anise oil.
- Purity and foreign seeds
- Foreign seeds, stems and extraneous matter by sorting; anise must be kept free of hemlock and other Apiaceae seeds.
- Moisture
- Moisture by distillation or loss on drying.
- Total and acid-insoluble ash
- Ash by gravimetry; acid-insoluble ash measures sand and soil and is the usual cleanliness check for ground anise.
- Microbiology
- Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.
Storage, lots and expiry
Storage and shelf life
Store anise seed in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Anise oil can crystallize in cool storage and should be gently warmed and mixed before use. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.
Lots and expiry dates
Oil content and purity vary by origin and crop, so record volatile oil and purity results for each lot. Keep origin on the lot record.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.10 lists anise (Pimpinella anisum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)21 CFR 182.20 lists anise extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)FDA's Compliance Policy Guide 525.750 describes anise (aniseed) as the dried, ripe fruit of Pimpinella anisum and names anethole as the principal active ingredient of its volatile oil.
Source: fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Anise seed suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking anise seed suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell anise seed? Request a listingFrequently asked questions
What forms of anise seed can brands buy?
Common forms include whole seed, ground anise, anise oil and steam-treated and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for anise seed include?
Expect volatile oil, anethole (oil), purity and foreign seeds, moisture, total and acid-insoluble ash and microbiology, each with its method, specification and result for that lot.
How should anise seed be stored?
Store anise seed in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Anise oil can crystallize in cool storage and should be gently warmed and mixed before use. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.
What is the regulatory status of anise seed?
21 CFR 182.10 lists anise (Pimpinella anisum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. 21 CFR 182.20 lists anise extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use. FDA's Compliance Policy Guide 525.750 describes anise (aniseed) as the dried, ripe fruit of Pimpinella anisum and names anethole as the principal active ingredient of its volatile oil.
More flavors, spices and essential oils
- Vanilla extractExtract of vanilla · Pure vanilla extract
- Vanilla beansVanilla planifolia · Vanilla tahitensis
- Vanillin4-Hydroxy-3-methoxybenzaldehyde · Vanillic aldehyde
- Ethyl vanillin3-Ethoxy-4-hydroxybenzaldehyde · Bourbonal
- Natural flavorsNatural flavoring · Natural flavour
- Artificial flavorsArtificial flavoring · Synthetic flavors
- CinnamonCinnamomum verum (Ceylon cinnamon) · Cinnamomum cassia (Chinese cassia)
- NutmegMyristica fragrans · Nutmeg seed
- CloveSyzygium aromaticum · Eugenia caryophyllata
- CardamomElettaria cardamomum · Green cardamom
- Black pepperPiper nigrum · Peppercorns
- Cayenne pepperCapsicum annuum · Capsicum frutescens
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