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33-
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Detailed Description
Anise or Aniseed, less commonly anís (stressed on the second syllable) (Pimpinella anisum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region and southwest Asia. It is a herbaceous annual plant growing to 50 cm tall. The leaves at the base of the plant are simple, 2-5 cm long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaflets. The flowers are white, 3 mm diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3-5 mm long.
Pimpinella species are used as food plants by the larvae of some Lepidoptera species, including the lime-speck pug and wormwood pug.
Cultivation and uses
The seed-like fruit (also called aniseed) is used whole or crushed in cakes, candy (such as aniseed balls), cheese, cookies, breads, pickles, stews, fish and shellfish. Roasting enhances the flavor of anise. Middle Eastern, Chinese, Portuguese, German, Italian and French cuisines use anise in seasoning blends such as curry, hoisin, sausage and pepperoni seasonings. Anise is also used in anise-flavored liqueurs (such as raki, arak and ouzo) and is the dominant ingredient used in the infamous and sometimes-banned liquor absinthe. It is also used in soft drinks such as root beer. In addition, anise is used as a breath sweetener and as a digestive aid.
The fruit consists of two united carpels, called a cremocarp, and has a strong licorice-like taste and a powerful odor. However, the anise plant is not related to the European plant whose roots are the source of true licorice.
All above-ground parts of the young anise plant are also eaten as a vegetable. The stems resemble those of celery in texture and are much milder in flavor than the fruits. Anise is believed to be a galactagogue, or a substance that increases lactation.
By distillation the fruit yields the volatile oil of anise, which is useful in the treatment of flatulence and colic in children. It may be given as Aqua Anisi, in doses of one or more ounces, or as the Spiritus Anisi, in doses of 5–20 minims. It has also been used to treat canker sores.
The primary constituent of the oil (up to 90 percent) is anethole. It also contains methyl chavicol, anisic aldehyde, anisic acid, and a terpene.
The Chinese star anise also contains anethole but is botanically unrelated to anise. Because of its similar taste and aroma, it has recently come into use in the West as a less-expensive substitute for anise in baking as well as in liquor production.
According to Easton's Bible Dictionary (1897), the term anise in the Christian Bible (Matt. 23:23) refers to the herb known today as dill (Anethum or Peucedanum graveolens).
Aniseed is also purported to be useful in throwing animals that track by scent (such as hunting dogs) off the trail, the strong odor of the aniseed supposedly overpowering the scent of the intended target.
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