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Spices - Aniseed |
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Price Development
| Arabic
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Yanisun |
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| Chinese |
Yan kok, Pa chio, Huei
hsiang |
| Danish |
(Gron) anis |
| Dutch |
Anijs, Wilde pimpernel,
Nieszaad, Groene anijs |
| English
|
Sweet cumin,
Aniseed |
| Esperanto |
Anizo, Anizujo |
| French |
Anis vert, Boucage
|
| German
|
Anis |
| Italian |
Anice, Anice
verde |
| Norwegian
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Anis |
| Portuguese |
Anis, Anis verde Erva
doce |
| Spanish |
Anis, Matalahuga |
| Swedish |
Anis |
| Anise
is one of the strongly aromatic and warm medical
plants. This spice is related botanically
to caraway, cumin, dill and fennel.
These
oval seeds are one of the oldest known spices.
It has been planted in Syria since a long
time ago. It is usually planted in many Syrian
regions during January/ February and it is
harvested in May/June.
Anise
is native to the Middle East especially Syria.
Furthermore it is exported from Syria to many
countries all over the world to obtain the
anise oil. Anise is very well known as a digestive. |
Main constituents
The aroma of the essential oil (up
to 3% in the fruits) is dominated by trans-anethol
(max. 90%). Additional aroma components are
estragol (iso-anethol, 2%), anis aldehyd (less
than 1%), anis alcohol, p-methoxy-acetophenone,
pinene, limonene, and gamma-himachalene (2%).
An unusual compound is the phenol ester 4- methoxy-2-
(1-propene-yl)-phenol-2-methyl-butyrate, which
is characteristic for anis (5%). |
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| It’s
Usage all Over the World
Anise seeds were taken as a digestive
in the old ages, in the form of comfits (seeds
coated with sugar).
Today, these seeds are chewed
to aid digestion and to sweeten the breath.
In Western cuisine, anise
is mostly restricted to bread and cakes. Occasionally,
breadfruit products are aromatized with anise.
And in small dosages, it is sometimes contained
in spice mixtures for sausages and stews.
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