• Aniseed


Pimpinella anisum L.
  • Brand: Semo
  • In a pack: 2,5 g
  • Availability: 7
  • 1.50€

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, γ-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%). Older books (e.g., Melchior and Kastner) mention that anise, especially of Italian origin, may contain small amounts of highly toxic hemlock fruits. This warning seems now to be obsolete; youll probably not share Sokrates fate, just after enjoying one anise bisquit. Origin Eastern Mediterranean (Egypt?) or West Asia. Turkey is still an important producer in our days, but still better qualities come from Spain. In Far Eastern cuisines (India, Iran, Indonesia), no distinction is made between anise and fennel. Therefore, the same name is usually given to both of them. On the Philippines, star anise, there a popular spice, is referred to as “anise”, too. In Western cuisine, anise is mostly restricted to bread and cakes; occasionally, bread fruit products are aromatized with anise. In small dosage, it is sometimes contained in spice mixtures for sausages and stews. Its main application are, however, anise-flavoured liquors, of which there are many in different Mediterranean countries: Rakı in Turkey, Ouzo; in Greece and Pernod in France. In many cases, oil of anise is substituted by oil of star anise in these products, at least partially. In the East, anise is less known, fennel and star anise being more easily available and more popular. Anise may substitute fennel in Northern Indian recipes, but it is a less suited substitute for star anise in Chinese foods. Anise appears occasionally in Mexican recipes, but I am not sure whether Mexican cooks would use it when and if their native anise-flavoured herbs (Mexican tarragon and Mexican pepper-leaf) are available. Anyway, anise is an acceptable substitute for both, although tarragon is even better. Several plants examanate an aroma comparable to that of anise. Within the Apiaceae (parsley family), both fennel and cicely copy anises aroma nearly perfectly; to a lesser extent, chervil and dill also resemble anise, although their anise fragrance is not that pure as in the former mentioned plants.
1 gram = 2100 seeds

Анис обыкновенный (Бедренец).
Мелкие белые цветки собраны в соцветие зонтик.
Лекарственное однолетнее травянистое растение из семейства Зонтичные с прямостоячим ветвистым стеблем, высотой 20-50 см, покрытым коротким пушком. Листья очередные, нижние - цельные, длинночерешковые, округло-почковидные или сердцевидные. Цветки мелкие, белые, в сложных зонтиках.
Цветёт с июня по сентябрь. Предпочитает солнечные участки, супесчаные или суглинистые почвы.
Используют зрелые плоды аниса, которые содержат эфирное масло. Препараты из плодов аниса задерживают гнилостные и бродильные процессы в кишечнике, снимают спазмы органов брюшной полости, тормозят развитие микробов в почечных лоханках и мочевом пузыре, обладают отхаркивающим и мочегонным свойствами. Плоды аниса заваривают как чай.
В климатических условиях Эстонии выращивается в открытом грунте без особых проблем.
Семена высевают в открытый грунт весной. Требует лёгких почв.
Плод-семянка, распадающаяся на 2 половины.
Использование: используют листья в качестве пряной приправы к различным блюдам, семена - в хлебопечении, для рыбных и мясных блюд, кондитерских изделий.

Eng.: Anise burnet saxifrage, aniseed. Suom.: Anisruoho, anis. Sven.: Anis. Bot. syn.: Pimpinella anisum L.

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