The Organic Market and Café

Aniseed - Seed

No longer available

Description

Anise is a perennial herbal plant; generally, grows up to a height of about 2 feet. It bears white colored umbelliform flowers by July, and is harvested by cutting the whole plant once the seeds ripened. Then the seeds are separated from the flower heads by threshing method. The seeds feature oblong or curved like comma shape, about 3-4 mm long, light brown color and fine stripes over its outer surface. The seeds feature delicately sweet and aromatic bouquet with a distinctive liquorice flavor. The special fragrance is due to essential oil, anethole in them. Health benefits of anise Exotic anise spice contains some of the important plants derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. The chief component that gives the characteristic sweet, aromatic flavor to anise is anethole, the essential volatile oil present in the seeds. Other important compounds found in these seeds include estragol, p-anisaldehyde, anise alcohol, acetophenone, pinene and limonene. Anise seed oil obtained from extraction of the seeds is found application in many traditional medicines as stomachic, anti-septic, anti-spasmodic, carminative, digestive, expectorant, stimulant and tonic. The seeds are an excellent source of many essential B-complex vitamins such as pyridoxine, niacin, riboflavin, and thiamin. Pyridoxine (vitamin B-6) helps increase GABA neuro-chemical levels in the brain. The spicy seeds are the great source of minerals like calcium, iron, copper, potassium, manganese, zinc and magnesium. 100 g dry seeds contain 36.96 mg or 462% daily required levels of iron. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Copper is a cofactor for many vital enzymes, including cytochrome C-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required in the production of red blood cells. The spice also contains good amounts of anti-oxidant vitamins such as vitamin-C and vitamin-A. Dry and ground anise in its powder form is readily available in the spice market year around. Choose anise seeds from organic herb stores for authenticity. Buy them in small quantities that would last for 3-4 months since the seeds tend to lose their flavor because of evaporation of essential oils. Fresh seeds should feature brilliant olive-green to grey-brown color and give rich aroma when squeezed between index and thumb fingers. Avoid seeds that have broken tips or those from old stocks as they indicate less in essential oils. Store anise in airtight containers; place in cool, dark place. Powder/ground form should be kept in airtight containers and used as early as possible since it may lose its flavor rather quickly. Star anise, on the other hand, has a long shelf life. Ground star-anise should be stored in an airtight container, away from sunlight. Medicinal use Anise seed as well its oil have found application in many traditional medicines for their distinctive health promoting and disease preventing roles. Anise preparations are an excellent remedy for asthma, bronchitis cough as well as digestive disorders such as flatulence, bloating, colicky stomach pain, nausea and indigestion. The essential oil comprises 75 - 90% anethole, which has an observed estrogenic effect. The decoction obtained from the seeds oftentimes is prescribed in the nursing mothers to promote breast-milk production. Anise seed water is very helpful in relieving running nose condition in infants. The seeds are chewed after a meal in India to refresh the breath. (Medical disclaimer). Culinary uses Anise seeds, oil as well as fresh young leaves are used in cooking. The flavor is heightened by dry-frying the seeds. Anise is used in savory and sweet dishes to which it imparts sweet-aromatic flavor to variety of cuisines. The whole seeds and often-times freshly grounded powder added to the recipes at the last moment to limit the evaporation of essential volatile oils in them. This delicate spice is being used as flavoring base for soups, sauces, breads, cakes, biscuits and confectionary. Popular aniseed flavor drinks include prenod, french pastis, spanish ojen etc. Anise seeds as well as its oil have been in use in the preparation of sweet dishes in many Asian countries. It is used as a flavoring base in the preparation of herbal tea; and a liquor called anisette. Star anise (bajiao) is one of the most important spices in Chinese cuisine, and it is the dominant flavor in Chinese five-spice powder along with cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds.