Why Does Anise Oil Crystalize?

Pure anise has a congealing point of 15ºC or 59ºF. But don't fret if your anise oil is crystalized, here's our troubleshooting tips for any easy fix!

Anise Oil is a natural essential oil that is used in flavoring as well as aromatherapy and comes from the herb plant. It is a very popular oil year-round, however this oil increases in popularity during the holiday baking season and is used in many cookies and baked goods. For example: Pizzelles, a fan favorite on the holiday cookie platter, is a traditional Italian waffle cookie made from Anise Oil. The flavor and aroma profile of Anise Oil is described as bold and aromatic with a spicy and slightly sweet taste and reminds many of the taste of licorice. Though Anise Oil and licorice are often used interchangeably, they are quite different as licorice is a root that comes from the licorice plant. Anise tends to have a spicier taste than licorice, where licorice is known to be bitter and sometimes described by others as sour. LorAnn’s black licorice is the perfect flavor for confectioners and bakers seeking the flavor from old-fashioned candy sold by manufacturers and candy shops since the mid-1800’s.

Like the majority of LorAnn’s Super-Strength Flavors and food-grade essential oils, LorAnn’s Anise Oil is available in 1 dram sizing all the way up to five-gallon size to support our foodservice and wholesale customers. Wholesale customers can shop LorAnn’s Anise Oil in 12-unit and 6-unit cartons for value savings and stock up for the holiday rush from consumers needing to get this product for all of their holiday baking. In addition customers can review the Nutritional Profile as well as the Allergen Report on LorAnn’s website.

Like all essential oils, Anise Oil is highly concentrated due to their purity and is best used in small amounts. Remember a little goes a long way when using LorAnn’s food-grade essential oils or our Super-Strength flavors. 1 dram is equivalent to about 1 teaspoon, and LorAnn’s Anise Oil is appropriate for use in chocolates and coatings (typical use is 1/4 to 1/2 teaspoon per pound).

As we head into colder months, many will find when they go to the pantry to use their dram, 1 oz. or 4 oz. sized anise oil for their holiday or when their order has arrived from us that their oil is solid. Do not fret, this is completely normal. Pure anise has a congealing (crystallization) point of 15ºC or 59ºF. If pure anise is exposed to temperatures below this point, the essential oil will solidify. If this happens, simply warm the anise oil until it is liquefied and give the bottle a good shake before opening to make sure all the crystallization has broken down.

History Of LorAnn’s Essential Oil Offerings

For over a half-century, LorAnn Oils has remained a family-owned and operated business specializing in the production of essential oils and flavorings. The LorAnn history dates to the Grettenberger Drug and General Store, founded in the late 1800’s in Okemos, Michigan. It was from there that second-generation pharmacist “O.K.” Grettenberger recognized early the consumers’ and pharmacists’ demand for natural essential oils and flavorings. In 1962, he founded LorAnn Oils Inc. and established a national reputation for supplying premium quality natural essential oils, soluble flavors, and numerous apothecary items in convenient sizes at competitive prices. Today LorAnn has evolved to also becoming the leading supplier of baking flavors, candy oils, and specialty ingredients in the baking industry. Learn more about LorAnn’s food grade essential oils and flavorings here.

Additional Resources

LorAnn Oils Practical Guide to Essential Oils for Aromatherapy, Health & Well Being

Why Is LorAnn’s Meringue Powder the Number One Choice for Professional Cookiers Making Royal Icing

Why Is LorAnn’s Meringue Powder the Number One Choice for Professional Cookiers Making Royal Icing

 Prev Blog
The Sustainable Kitchen Essential For Your Holiday Baking & Candy Making

The Sustainable Kitchen Essential For Your Holiday Baking & Candy Making

 Next Blog

@lorannglobal