Anise (Pimpinella Anisum)
Anise (Pimpinella anisum) is a small flowering annual
plant belonging to the parsley family (Umbelliferae). Native
to southwest Asia and the eastern Mediterranean region, the
anise plant typically achieves a height between 12–39
inches (up to ~1 m). Much of its height is achieved by the
hollow flowering stalk, atop which the delicate white flowers
splay out in their characteristic compound "umbel."
Anise has been known since ancient times, at least as far
back as 1500 BC. This plant is thought to have originated
in Asia Minor, Egypt and Greece.
Anise has a sweet, licorice-like flavor useful in cooking
to flavor candies, baked goods, liquers and the like. The
leaves make a delicate addition to salads. Anise is the main
flavoring for absinthe, and is also used to flavor
for anisette (also anis, France and Spain), arak (eastern Mediterranean), Ouzo (Greece), rakı (Turkey), Becherovka, and other
liqueurs. It is used worldwide as a cooking spice. The key
ingredient in anise is anethole, an aromatic compound
responsible for its licorice-like taste and scent, as well
as that of fennel, a close relative, and another, unrelated
plant native to the Orient called star anise.
Anise seed (aniseed) has been used to relieve digestive disorders
for centuries. In India the seeds are chewed following meals
to freshen the mouth and aid digestion. Aniseed relieves nausea,
abdominal pain and spasmodic flatulence. It helps prevent
the fermentation and production of gas in the stomach and
bowel. Anise helps to improve the appetite, promote good digestion,
and alleviate cramps, sharp pains and grumbling in the bowels.
As a medicinal herb, anise has been used to treat diarrhea,
intestinal bleeding, abdominal pain, indigestion, vomiting,
migraines, arrhythmia, and asthma.
In aromatherapy, aniseed essential oil is used to treat colds
and the flu. Anise leaves can be used to relieve toothaches,
and anise essential oil can be used as an alternative tereatment
for lice and scabies.
| Synonyms: |
 [Note:
most of these refer to the unrelated plant known
as star anise, with which it is frequently
confused] anise star, star anise seed, Star-anise
fruit, anise seed star, star anise, star aniseed,
anise stars, Badain, Badiana, Chinese anise, anise
oil |
| Molecular
Formula: |
C10H12O (Anise
oil)
|
|
| Melting
point (Mp): |
15° C (anhydrous substance); 167°
C (monohydrate) (Budavari, 1996) |
|
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Principal Author: M. Ofiyeva
Date of Initial Publication: 06/27/2007
Article Last Updated: 08/26/2009
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