Anise (/ ˈ æ n ɪ s /; Pimpinella anisum), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. [5] The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise , [4] fennel , licorice , and tarragon .
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Anise, also called aniseed or Pimpinella anisum, is a plant that hails from the same family as carrots, celery and parsley. It can grow up to 3 feet (1 meter) tall and produces flowers and a
Anise has a history of use as a spice and fragrance. It has been cultivated in Egypt for at least 4,000 years. Recordings of its diuretic use and treatment of digestive problems and toothache are seen in medical texts from this era. In ancient Greek history, writings explain how anise helps breathing, relieves pain, provokes urine, and eases thirst.
Anise is an herb (Pimpinella anisum) that has a long history of use as a medicinal aid. Anise seed, anise oil, and—less frequently—the root and the leaf, are used to make medicine to treat digestive issues and other problems. According to some sources, anise was used in Egypt as early as 1500 B.C.
Anise (pimpinella anisum) also known as aniseed, is a flowering plant in the family Apiaceae that originated in the eastern Mediterranean and Southeast Asia. Its closest relatives include cumin, dill, caraway, and fennel. Surprisingly, star anise (and we'll get to that later) is not actually related at all.
Anise (Pimpinella anisum) is one of the oldest known spice plants. It grows in the Mediterranean, Spain, West Asia, Mexico, Egypt, and the Middle East. Anise contains chemicals that might have
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.
Anise seed is used as a spice, either ground or whole. Anise essential oil and extract are also made from the seeds. The seeds are produced by the Pimpinella anisum plant, which has been cultivated in Egypt, the Middle East, and Europe for many centuries. The seeds are small, brownish-gray, and slightly curved, with an aroma of licorice.
Japanese star anise looks almost identical to its Chinese counterpart and some commercially available sources of Chinese star anise have been found to be mixed with the Japanese spice.