Anise

This article is about the Pimpinella species (not to be confused with star anise, Illicium verum, or with Japanese star anise, Illicium anisatum).Anise

Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Pimpinella
Species: P. anisum
Binomial name
Pimpinella anisum
L.


Anise (pronunciation: /ˈænɪs/;[1]), Pimpinella anisum, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor resembles that of liquorice, fennel, and tarragon.Biology

Anise is a herbaceous annual plant growing to 3 ft (0.91 m) tall. The leaves at the base of the plant are simple, 0.5–2 in (1.3–5.1 cm) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaves. The flowers are white, approximately 3 mm diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3 – 5 mm long. It is these seed pods that are referred to as "aniseed".[2]

Anise is a food plant for the larvae of some Lepidoptera species (butterflies and moths), including the lime-speck pug and wormwood pug.
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Cultivation

Anise plants grow best in light, fertile, well drained soil. The seeds should be planted as soon as the ground warms up in spring. Because the plants have a taproot, they do not transplant well after being established, so they should be started either in their final location or transplanted while the seedlings are still small.[3]
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Production

Western cuisines have long used anise as a moderately popular herb to flavor some dishes, drinks, and candies, and so the word has come to connote both the species of herb and the licorice-like flavor. The most powerful flavor component of the essential oil of anise, anethole, is found in both anise and an unrelated spice called star anise (Illicium verum) that features prominently in South Asian, Southeast Asian, and East Asian dishes. Star anise is considerably less expensive to produce, and has gradually displaced Pimpinella anisum in Western markets. While formerly produced in larger quantities, by 1999 world production of the essential oil of anise was only 8 tonnes, compared to 400 tonnes from star anise.[4]Composition

As with all spices, the composition of anise varies considerably with origin and cultivation method. These are typical values for the main constituents.[5]
Moisture: 9-13%
Protein: 18%
Fatty oil: 8-23%
Essential oil: 2-7%
Starch: 5%
N-free extract: 22-28%
Crude fibre: 12-25%

Essential oil yielded by distillation is generally around 2-3% and anethole makes up 80-90% of this.Culinary

Anise is sweet and very aromatic, distinguished by its licorice-like flavor.[2] The seeds, whole or ground, are used in a wide variety of regional and ethnic confectioneries, including the black jelly bean, British aniseed balls, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle, German Pfeffernusse and Springerle, Austrian Anisebögen, Netherland muisjes, Norwegian knotts, New Mexican Bizcochitos, and Peruvian picarones. It is a key ingredient in Mexican atole de anís or champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India.
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Liquor

Anise is used to flavor Middle Eastern arak, Colombian aguardiente, French spirits absinthe, anisette and pastis, Greek ouzo, Bulgarian mastika, German Jägermeister, Italian sambuca, Dutch Brokmöpke, Peruvian and Spanish anís, Mexican Xtabentún and Turkish raki. In these liquors, it is clear, but on addition of water becomes cloudy, a phenomenon known as the ouzo effect. It is believed to be one of the secret ingredients in the French liqueur Chartreuse. It is also used in some root beers, such as Virgil's in the United States.
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Medicinal“ The seed wasteth and consumeth winde, and is good against belchings and upbraidings of the stomacke, alaieth gripings of the belly, provoketh urine gently, maketh abundance of milke, and stirreth up bodily lust: it staieth the laske, (diarrhea) and also the white flux in women. ”

—John Gerard: The Herball, 1597, p. 880, side 903[6]

Anise, like fennel, contains anethole, a phytoestrogen.[7]
Anise has been used to treat menstrual cramps.[8]
The main use of anise in European herbal medicine was for its carminative effect, as noted by John Gerard in his "Great Herball,"[6] an early encyclopedia of herbal medicine.
The essential oil has reportedly been used as an insecticide against head-lice and mites.[9]
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Miscellaneous
In the 1860s, American Civil War nurse Maureen Hellstrom used anise seeds as an early form of antiseptic. This method was later found to have caused high levels of toxicity in the blood and was discontinued shortly thereafter.[8]
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 asp bites (N.H. 20.72).[10]
In Pakistani and 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, although Gujarati has the term anisi.
In the Middle East, water is boiled with about a tablespoon of aniseed per teacup to make a special hot tea called yansoon. This tea is given to mothers in Egypt when they are nursing.
Builders of steam locomotives in Britain incorporated capsules of aniseed oil into white metal plain bearings, so the distinctive smell would give warning in case of overheating.[11]
Anise can be made into a liquid scent and is used for both drag hunting and fishing. It is put on fishing lures to attract fish.[12][13]