Aniseed

Anise, (Pimpinella anisum), annual herb of the parsley family (Apiaceae), cultivated chiefly for its fruits, called aniseed, the flavour of which resembles that of licorice. Native to Egypt and the eastern Mediterranean region, anise is cultivated in southern Europe, southern Russia, the Middle East, North Africa, Pakistan, China, Chile, Mexico, and the United States.

The herbaceous Anise plant is a member of the Carrot family that can grow to heights of up to three feet. Thin, spindle-shaped roots produce grooved stems and leaves that form feathery lobes. In July and August, the plant yields umbels of dainty yellow or white flowers with a delicately sweet aroma. In late August to September, the plant produces small brown seeds known as “aniseed.” The plant is native to Egypt, Asia Minor, Crete and Greece but is now grown around the world in warm and favorable conditions.

The plant reaches up to 0.75 metres (2.5 feet) tall. The leaves near the base are long-stalked and simple, whereas the leaves along the stem are compound with shorter stalks. Its small yellowish white flowers form loose umbels. The fruit is a schizocarp (a dry fruit formed of multiple carpels that separate) and is nearly ovoid in shape. It is about about 3.5 mm (0.12 inch) long and has five longitudinal dorsal ridges. The essential oil content is about 2.5 percent, and its principal component is anethole.

Aniseed is widely used to flavour pastries; it is the characteristic ingredient of a German bread called anisbrod. In the Mediterranean region and in Asia, aniseed is commonly used in meat and vegetable dishes. It makes a soothing herbal tea and has been used medicinally from prehistoric times. The essential oil is used to flavour absinthe, anisette, and Pernod liqueurs.

Benefits:

1.Rich in nutrients : It is low in calories and contains a good amount of several important minerals, including iron which is vital for the production of healthy blood cells in body and  manganese, a key mineral that acts as an antioxidant and is necessary for metabolism and development.

2.Reduce symptoms of depression: It is as effective as some types of antidepressant.

3.Balance blood sugar levels: Anethole, the active ingredient in aniseed, may keep blood sugar levels in check when paired with a healthy diet by improving the function of insulin producing cell.

4.Reduce inflammation: Anise seed is high in antioxidants, which can reduce inflammation and prevent disease-causing oxidative damage and chronic disease.

5.Help relieve menopause symptoms: Aniseed and its compound may reduce hot flashes and prevent bone loss.

Serving ways:

• As a flavoring base for soups, sauces, bread, cakes, biscuits and in confectionary.

• Its seeds also used as a flavoring base for the preparation of herbal tea; and a liquor called anisette.

• Meat products, especially Italian style, are flavored with anise seed, as are Indian foods, particularly vegetables and fish dishes from Bengal.