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14-September-2008 18:38:39 - Anise This article is about the Pimpinella species not to confuse with star anise; but the name anise is frequently applied to Fennel. Anise Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Apiales Family: Apiaceae Genus: Pimpinella Species: P. anisum Binomial name Pimpinella anisum L. Anise or Aniseed, less commonly anÃs stressed on the second syllable Pimpinella anisum, is a flowering plant in the family Apiaceae, native to the eastern Merranean region and southwest Asia. It is an herbaceous annual plant growing to 3 ft 1 m tall. The leaves at the base of the plant are simple, 0.5 in - 2 in 2 - 5 cm long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leafs. The flowers are white, approximately 3 mm diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3 - 5 mm long. Pimpinella species are used as food by the larvae of some Lepidoptera species butterflies and moths, including the lime-speck mug and wormwood mug. Contents 1 Identification 2 Cultivation 3 Uses 3.1 Culinary 3.2 Medicinal 3.3 Miscellaneous 3.4 International naming 4 References 4.1 External links Identification Actually Aniseed is the fruit of the plant unlike what the name suggests1 Refer to the monograph of the 4th ion of the European Pharmacopoeia 1153. Cultivation Best growth is in light, fertile, well drained soil. Start plants from seeds as soon as the ground warms up in spring. Because plants have a tap root they do not transplant well after established, so start them where they are to grow, or transplant while seedlings are still small.2 Uses A few anise seeds sitting on a mirror. A few anise seeds sitting on a mirror. Culinary Containing liquorice-like components3 anise is sweet and very aromatic. It is used to make the following confectioneries: Aniseed balls Britain, Humbugs Australia, Aniseed wheels New Zealand, pizzelles Italy, pfeffernusse Germany, and knotts Norway. Aniseed is also used to make the Mexican drink atole de anÃs or champurrado which is similar to hot chocolate, the Turkish drink Raki alcoholic beverage,the Greek Ouzo, the Italian Sambuca, the spirit absinthe, the favourite for Arabic Arak, some root beer such as Virgil's Root Beer in the United States and as a digestive after meals in India. It also is used to make the dough, when preparing the famous Peruvian dessert Picarones. In Colombia, it is also used to add to the national drink aguardiente, in which, depending on the region, more or less anise gives the typical drink its distinctive flavor. Medicinal Anise, like fennel, contains anethole, and is known to be a phytoestrogen.4 Anise is a mild antiparasitic and its leaves can be used to treat digestive problems, relieve toothache, and its essential oil to treat lice and scabies. Miscellaneous In aromatherapy, aniseed essential oil is used to treat colds and flu. According to Pliny the Elder, anise was used as a cure for sleeplessness, chewed with alexanders and a little honey in the morning to freshen the breath, and when mixed with wine as a remedy for scorpion stings N.H. 20.72. In the Merranean, aniseed is used in producing alcoholic beverages, such as arak Lebanon, ouzo Greece and Raki in Turkey. In Indian cuisine, no distinction is made between anise and fennel. Therefore, the same name saunf is usually given to both of them. Some use the term patli thin saunf or velayati foreign saunf to distinguish anise from fennel. In Thailand it is used to flavor tea. In Pakistan boiling water is poured over about a tablespoon of aniseed in a teacup to make a hot tea. Builders of steam locomotives in Britain incorporated capsules of aniseed oil into white metal bearings, so that the distinctive smell would give warning in case of overheating. Aniseed is the flavour of the sweetened gum Blackjack and Nigeria's Tom Tom candy. Anise can be made into a liquid scent and is used for both hunting and fishing. Anise smells similar to liquorice and is put on fishing lures to attract fish. Anethole, the principal component of anise oil, is a precursor that can eventually produce 2,5-dimethoxybenzaldehyde which is used in the clandestine synthesis of psychedelic drugs such as 2C-B, 2C-I and DOB.5 Anise is also the main flavor of absinthe as well as being used as a flavoring for pastis, ouzo, pernod, sambuca, rakı, Becherovka, anice tutone, Chartreuse and other liqueurs. Anise has a particular effect on some dogs that parallels the effect of catnip on house cats. Some cats as well seem attracted to anise. Anise is perfectly safe for cats and dogs alike to ingest. International naming Ѓумбир; ИÑ?иот Gjumbir; Isiot in Macedonian References ^ http://www.uni-graz.at/~katzer/engl/Pimp_ani.html ^ How to Grow Anise ^ ,Spice Pages: Anise Seeds Pimpinella anisum ^ Fennel and anise as estrogenic agents PMID 6999244 ^ Anise Oil as a Precursor for 2-Alkoxy-5-methoxybenzaldehydes . DEA Microgram Journal 2 1. Retrieved on 2006-12-09. External links Anise medicinal uses, active ingredients, and additional details v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Anise Categories: Apiaceae | Flora of Asia | Medicinal plants | Spices Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية Bosanski БългарÑ?ки Català Česky Dansk Deutsch Español Esperanto Français Galego Hornjoserbsce Hrvatski Bahasa Indonesia Italiano עברית LatvieÅ¡u Lëtzebuergesch Lietuvių Magyar Bahasa Melayu Nederlands 日本語 ‪Norsk bokmÃ¥l‬ Polski Português Română Runa Simi РуÑ?Ñ?кий Shqip SlovenÄ?ina SlovenÅ¡Ä?ina СрпÑ?ки / Srpski Suomi Svenska Türkçe УкраїнÑ?ька This page was last modified on 12 September 2008, at 11:35
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