Latin name: Pimpinella anisum
Origin: Egypt, Spain
Also known as: Anis, Anís, Anis Vert, Aniseed, Anise Essential Oil, Anisi Fructus, Graine d’Anis Vert, Huile Essentielle d’Anis, Pimpinella anisum, Pinella, Semen Anisi, Semilla de anis, Shatpushpa, Sweet Cumin, Velaiti Saunf.
Anise is used in French carrot dishes, East Indian curries, Hispanic stews, and Scandinavian breads. It balances the flavors of bay leaf and cinnamon. Anise is also used to flavor liqueurs such as ouzo, anisette, pastis, Pernod, Ricard, anesone, ojen, aguardiente, arrak, kabib, and raki. The Italian version of anisette is sambuca. Xtabentún is an anise liqueur made in Mexico’s Yucatán region from anise seed and fermented honey. Anise is also used in dairy products, gelatins, meats, candies, and breath fresheners.
Anise is often used as a fragrance in soap, creams, perfumes, and sachets.
Therapeutic uses of Anise seed include:
Analgesic
Asthma
Constipation
Migraine
Carminative
Disinfectant
Increase Breast milk
Teeth polishing
Melancholy
Nightmares
Epilepsy
Anti-bacterial
Anti-fungal
Diabetes
Anti-oxidant
Hot flashes
Digestive aid
Irritable bowel syndrome
