:: Latin Name :
Pimpinella Anisum Fam. Umbelliferae
:: Sensoric quality :
Sweet and very aromatic.
:: Main constituents :
The aroma of the essential oil (up to 3% in the fruits) is dominated by trans -anethole (max. 90%). Additional aroma components are estragol ( iso -anethole, 2%), anise aldehyd (less than 1%), anise alcohol, p -methoxy-acetophenone, pinene, limonene, ?-himachalene (2%). An unusual compound is the phenol ester 4-methoxy-2-(1-propene-yl)-phenol-2-methyl-butyrate, which is characteristic for anise (5%).
Aniseed is widely used to flavour pastries; it is the characteristic ingredient of a German bread called Anisbrod. In the Mediterranean region and in Asia, aniseed is commonly used in meat and vegetable dishes.
:: Availability : Seeds, TBC
:: Medicinal Uses : ANTIFLATULANT