Anise

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Anise it is known to us mainly as a spice with a specific taste. It is an annual herbaceous plant that is successfully cultivated in our country and is found in the wild in warmer regions. In large areas it grows in Asia, Europe, India, Chile, Japan and others. The Bulgarian and folk name of the plant is ordinary (simple) anise or Resian.

From ancient times anise is used as a spice and remedy in traditional medicine. We find data about him in the works of Dioscorides and Pliny the Elder. There is evidence that anise was used in Egypt in 1500 BC. The Romans used aniseed-flavored cakes after eating heavy meals, and this was spread throughout Europe by Roman legions.

Even the Bible mentions paying tithing with anise. In 1305, anise was listed by King Edward I as a taxable medicine, and merchants arriving in London paid a tax to repair the London Bridge. Anise fruits are known as Fructus Anisi.

By its nature anise is an annual plant with 30-60 cm tall stem. The inflorescence is a complex canopy with 7-15 main rays, at the base - without a shell or with only one leaf. The flowers are white and the fruits are 3-5 mm long, ovate to ovate-oblong. Anise blooms between June and July. The fruits that are harvested before they ripen are used. After harvesting, they are left to mature. The fruits are fragrant, with a sweet taste. Dried fruits are two related seeds, up to 5 mm long, 2-4 mm wide, attached to stalks.

When the Dakans Indians, where the aniseed is very rare, want to show a strong love for someone, they give him a a handful of anise. Its taste is sweet, with a very pleasant aroma. The seeds contain mainly fatty oil and proteins and therefore have no aroma.

There is a difference between 2 kind of anise – common anise (Pimpinella anisum L.) and star anise (Illicium verum). Anise is an annual herbaceous cultivated plant with an upright cylindrical stem from the family of celery and parsley - Apiaceae, while star anise is an evergreen tree up to 10 m tall and belongs to the Magnolia family.

Composition of anise

Anise is a plant from the family of cumin and dill. The seeds of the herb are especially rich in essential oils and fats. The fruits contain polysaccharides, proteins, leukoanthocyanidins, up to 30% fatty oil, 2 -3% (in some varieties up to 6%) essential oil with the main ingredient anethole (80 - 90%). In addition to anethole, it also contains light amounts of methylhavicol, anicaldehyde, anisketone and aniseed acid.

The fruits contain 8–28% fatty oil, proteins, sugars, mucous substances, about 10% mineral salts and others. In aniseed fruits we find fats - 10-30%, choline, 20% protein, vitamin C (up to 140 mg%), vitamin P (rutin-120 mg%), sugars, coumarins and a significant amount of trace elements.

The fruits of anise and their liquid, almost colorless essential oil have the same aroma and taste as star anise, which is evidence of a similar chemical composition of the oils.

However, the essential oil of common anise also has substances that are not found in the essential oil extracted from star anise - anisketone, cuminaldehyde, acetaldehyde and others. The anethole in the essential oil of common anise is up to 90%. Distinctive for the oil is that it is extremely sensitive to storage. If not stored properly, it dimerizes into dyanetol, which is thought to have estrogenic properties.

In the formation of dyanetol, the essential oil becomes poisonous. That is why aniseed oil should be kept in a dark and cool place in well-closed containers for up to 2 years. Under the action of air and sunlight and when heated, it gradually acquires a dark color and unpleasant taste.

Selection and storage of anise

On the market you can find both whole and ground anise seeds. You can keep the aroma of the spice for up to a year if you store it in an airtight jar, placed in a dry, dark and cool place.

Anise in cooking

The unique aroma and taste of anise suggest its specific use in cooking. Its leaves are often used to season salads, and the seeds - in confectionery to sprinkle cakes, bread and more. The essential oil and anethole are used mainly for the preparation of beverages, mainly liqueurs. The fruits are also used to flavor herbal tea.

Anise is strong kitchen spice and usually use 1-2 g of fruit for 10 servings. Often anise is flavored in sauces, meat dishes, small cakes or used to sprinkle on bread and other pastries, to prepare drinks (aniseed brandy). The fruits are also used as spices in the preparation of sterilized fresh cucumbers. Combine well with cloves, nutmeg, ginger.

It is important to know that the seeds of anise they quickly lose their flavor, so buy whole seeds, not ground ones. Store them in an airtight container, in a dark room or cabinets. As a last resort, store the aniseed in paper bags.

Benefits of anise

Enough health benefits can be extracted from the use of anise. Over time, it has proven itself with its cleansing, diuretic, expectorant and soothing action. Has the ability to eliminate intestinal cramps. It has an anti-inflammatory effect, expelling gas from the intestines. It is believed to destroy kidney and bladder stones. The estrogenic action of dianethole in anise essential oil improves the function of the mammary glands and the increase in breast milk in lactating women.

Anise is successfully used in the treatment of bronchitis, colds, hoarseness, gastrointestinal colic, flatulence, kidney stones, high blood pressure, hiccups, lack of breast milk, irregular menstruation.

It is good to know that in addition to the beneficial effect on the voice, anise tea helps to secrete bronchial secretions and unclogs the nose. Decoction of the plant is used effectively as an aid in the treatment of angina, laryngitis, pharyngitis, chronic bronchitis, bronchial asthma.

The herb also has a soothing effect. The drug is prescribed for colic in the stomach. The essential oil also has a good effect on inflammation, sand and stones in the kidneys and bladder. Anise oil increases the blood circulation of the skin. Dropped on paper, the essential oil repels insects.

Anise decoction for drooping voice

For centuries, folk healers have recommended decoction of anise for a dropped voice. For this purpose in ½ h.h. Anise seeds should be watered with 500 ml of water. The herbal decoction should be left to boil for about 15 minutes. The liquid is then filtered, the seeds are discarded, and ¼ tsp is added to the tea. honey and stir until melted. Remove the tea from the heat and add a spoonful of cognac or vodka. Anise decoction is taken 1 tbsp. every half hour. By evening, your voice will be fully restored. the sore throat will stop, the sound and timbre of the voice will return completely.

Anise infusion

3-6 tsp crushed aniseed pour 400 ml of boiling water. The extract is filtered after 60 minutes and taken in 60-120 ml 3 times a day after meals. Anise oil can be used 1-2 drops on a lump of sugar 2-3 times a day.

Harm from anise

In children, anise should be used very carefully as directed by a specialist. People with an established allergy to the herb or to should be careful with anise anise essential oil.