Anise Chemistry

thumbnail image: Anise Chemistry

Anise seed is used as a spice either ground or whole. Ground anise should be consumed soon, as it loses its seasoning power relatively quickly. Anise is used as a baking spice for aniseed cookies, rusks, pretzels and bread, and to season dishes such as sauces, vegetables, fish dishes, salads, or plum jam.

Anise seeds are considered a digestive (can reduce intestinal gas and flatulence), an antispasmodic (can prevent muscle spasms), and an expectorant (helps against coughs). They also have antibacterial properties and much more.

Aniseed-scented spirits and liqueurs can be found all over the world, such as the Italian Sambuca, Greek Ouzo, Bulgarian and Macedonian Mastika, French Absinthe, Anisette and Pastis, Spanish Anís del Mono, Anísado and Herbs de Mallorca, Turkish and Armenian Rakı, Lebanese, Egyptian, Syrian, Jordanian and Israeli Arak, Algerian Anisette Cristal, Colombian Aguardiente, and Mexican Xtabentún.

 


Anise ChemistryViews Advent Calendar

 


Anise ChemistryViews Advent Calendar

 


Anise (Pimpinella anisum) and star anise (Illicium verum) are not related, although both contain anethole, which produces the characteristic anise flavor, and are used to produce anise extract. Anise is the source of the extract and seeds used in European, Mediterranean, and Middle Eastern cuisine. Star anise is native to China. Because star anise is cheaper to produce, today much of the anise essential oil is extracted from star anise rather than anise.

 

 

References


Also of Interest

 

 



 

Article Views: 1675

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more

Follow on Facebook Follow on Twitter Follow on YouTube Follow on LinkedIn Follow on Instagram RSS Sign up for newsletters

Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH