The use of the seeds from some medicinal plants, associated at times with other substances curative and aromatic, goes back to the Egyptians and the Babylonians, who recognized - particularly in anise - exceptional therapeutic value.

The "great masters" of ancient medicine such as Hyppocrates, Celsus and Galenus, advocated its use to fight off intestinal aches, jaundice, poisoning, etc.; Pliny the Elder wrote that anise cured indigestion, brought about restful sleep and facial revitality, and alleviated wrinkles due to age.

The peoples of the Far East, masters of vegetable therapy by way of using medicinal plants, still today chew the seeds of the "star" anise following a meal, in order to freshen breath and facilitate digestion.

Anise, in addition to its therapeutic virtues, is likewise widely employed for its intense and pleasing aroma in the production of liqueurs: from Sambuca to anisette, to the Turkish raki, to the Greek ouzo, to the pastis of France, and so on.

These product types are considered national beverages, absolutely preeminent in consumption over every other beverage, all over the Mediterranean basin where the taste for anise has always enjoyed the loyal following of many.