Chemical Constituents and Uses of Anise

Source and Distribution of Anise:

Anise consists of the dried ripe fruits of Pimpinella anisum, belonging to the family Umbelliferae. Its synonyms are anise fruit and aniseed.

Aniseed is indigenous to Egypt, Western Asia and Greece. It is cultivated in countries like Russia, Spain, France, Italy, Mexico, Bulgaria and India. In India cultivation is carried out in the states of Punjab, Uttar Pradesh and Orissa.

English: Aniseed held in a hand Deutsch: Anis in einer Hand (Photo credit: Wikipedia)

Aniseeds are greenish grey or brown in colour, with aromatic odour and sweet taste.

Chemical constituents of Anise:

Anise consists of volatile oil, fixed oil, proteins, mucilage and starch. Anethol is the main constituent of the volatile oil and it also contains methylchavicol and anisaldehyde.

Star Anise is a very common flavouring in Chinese cuisine (Photo credit: Wikipedia)

Medicinal Uses and Health Benefits of Anise:

English: Ilicium verum, Schisandraceae, Star Anise, Atar Aniseed, Badiane, Chinese Star Anise, fruits. The dried ripe fruits are used in homeopathy as remedy: Anisum stellatum (Anis.) Deutsch: Ilicium verum, Schisandraceae, Echter Sternanis, Früchte. Die getrockneten reifen Früchte werden in der Homöopathie als Arzneimittel verwendet: Anisum stellatum (Anis.) (Photo credit: Wikipedia)

• Stimulant
• Carminative
• Expectorant
• Condiment
• Flavouring agent in foods and beverages
• Used in manufacturing off dentrifices

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