People use anise to add a hint of licorice to everything from holiday cookies to robust bottles of ouzo and raki. Now plant pathologists have found that anise (Pimpinella sp.) is more than just another jar in the spice rack. Researchers have isolated 22 compounds in Pimpinella’s essential oils and found high levels of organic mixtures called phenylpropanoids. Phenylpropanoids are found in a wide variety of plants, and some are thought to have health-boosting benefits. However, the chemical structure and biological activity of the Pimpinella phenylpropanoids are unique.