Pimpinella anisum (Apiaceae), is indigenous to Near East and widely cultivated in the temperate regions. The fruits of Pimpinella anisum were used traditionally as a spice for flavouring bread and bakery products, and the essential oil was added to foodstuff and liqueurs as a sensory and flavoring agent. It was listed as a natural source of feed flavouring by the Council of Europe. Medicinally, the fruits were used as expectorant, digestive, antispasmodic, carminative, parasiticide, for bronchial catarrh, pertussis, spasmodic cough, spasmodic gastrointestinal complaints, to increase milk secretion, to promote menstruation, to facilitate birth, to alleviate symptoms of the male climacteric, to increase libido and externally for pediculosis and scabies. The recent studies showed that Pimpinella anisum possessed Antioxidant, hepatoprotective, nephroprotective, antihypertensive, hypolipidemic, Antiinflammatory, antimicrobial, antiparasitic, antidiabetic, local anesthetic, anticonvulsant, hypnotic, antidepressant, anxiolytic, anti-cholinesterase, neuroprotective, immunomodulatory, anticancer, laxative effects and increased milk production, prevented osteoporosis and minimized premenstrual syndrome. The current review was designed to highlight the chemical constituents and pharmacological effects of Pimpinella anisum.