How to Brew Anise Tea (Anís) for Easy Digestion

June 19, 2026

Walk into almost any Peruvian kitchen after a big lunch and you will smell it: that warm, faintly licorice scent of anise tea steeping on the stove. Anís is the cup that comes out when someone is too full, when a baby has colic, or when dinner sat heavier than it should have. It is one of the oldest after-meal remedies in the country, and it is also one of the easiest teas to brew badly. A few small things make the difference between a watery cup that does nothing and one that actually settles your stomach.

Here is how to do it right, what to expect, and the one caution most sellers skip.

What anise actually does

Anise seed (Pimpinella anisum) has been used for digestion for a very long time, and the tradition has at least some science behind it. The seeds are rich in anethole, the aromatic compound responsible for that licorice smell. Anethole is what gives anise its mild antispasmodic reputation, meaning it may help relax the smooth muscle of the gut. A handful of small studies, including work on anise for functional digestive complaints, has reported modest relief from bloating and discomfort, though the trials are small and we would not oversell them.

What anise reliably does is taste pleasant and warm, encourage you to slow down after a meal, and provide a gentle carminative effect, which is the old herbalist word for helping you pass gas more comfortably. That is a real and useful thing, even if it is not a cure for anything.

One note on names: the anise we are talking about is the seed, sometimes called aniseed. It is not the same plant as star anise, though they share the anethole flavor. Our anise seed tea is the true Pimpinella kind.

How to brew it, step by step

The single biggest mistake people make is treating anise like a regular tea bag, dunking it for a minute and pulling it out. The active oils are locked inside the seed and need heat and time to come out. Here is the method Peruvian families use.

Use about one teaspoon of seeds, or one tea bag, per cup. If you are brewing loose seeds, a lightly crushed teaspoon releases more oil than whole seeds. A quick press with the back of a spoon is enough.

Pour water just off the boil, around 90 to 95 degrees Celsius. Anise does not need a rolling boil, and very aggressive boiling can drive off the aromatic oils as steam.

Cover the cup and steep for 7 to 10 minutes. This is the part that matters most. Covering traps the volatile anethole that would otherwise float away with the steam, which is exactly the compound you want in the cup. If you brew uncovered for two minutes, you are mostly drinking warm water.

Strain and sip slowly after your meal, not gulped down in one go. Ten to fifteen minutes after eating is the traditional timing. You can sweeten lightly with honey, but anise is naturally sweet enough that most people drink it plain.

When to reach for it

Anise earns its place after a heavy or rich meal, the kind of Sunday lunch with seconds of rice and a stew that leaves you wanting to unbutton something. It is also a classic for trapped gas and that overfull, sluggish feeling. In Peru it is given to fussy babies as a very weak, well-cooled brew, though we would point parents to their pediatrician before doing that rather than giving blanket advice.

If your trouble is more about a sour, acidic stomach than fullness, chamomile (manzanilla) is often the better pick, and you can read why in our notes on the calming teas. For the specifically heavy, greasy meals, some people prefer boldo, which leans more toward the liver and bile side of digestion. Anise sits in the gentle, everyday middle, which is why it is the one most households keep stocked.

An honest caution

Anise is generally very safe in normal tea amounts, which is part of why it is so widely used. Two things are worth knowing. First, anise contains plant compounds with mild estrogen-like activity in lab settings, so if you are pregnant, breastfeeding, or have a hormone-sensitive condition, it is sensible to keep intake to occasional culinary amounts and check with your doctor before drinking it daily. Second, true anise allergy is uncommon but real, and people allergic to other plants in the same family, such as fennel or celery, may react. If it is your first time, start with one cup.

None of this is reason for most people to avoid anise. It just means treating it like the gentle food-herb it is, rather than a daily medicine.

Stocking your after-meal shelf

If you want to keep one digestive tea on hand, anise is a strong, inexpensive, family-friendly choice. We carry it in convenient tea bags and as loose seeds for anyone who prefers to crush their own. You will also find the rest of our after-meal options in the digestive health collection, including boldo and muña, if you want to build a small rotation rather than relying on one.