Latin Name : Pimpinella Anisum Fam. Umbelliferae
Sensoric quality : Sweet and very aromatic.
Main constituents : The aroma of the essential oil (up to 3% in the fruits) is dominated by
trans -anethole (max. 90%). Additional aroma components are estragol ( iso -anethole, 2%), anise aldehyd (less than 1%),
anise alcohol, p -methoxy-acetophenone, pinene, limonene, ?-himachalene (2%). An unusual compound is the phenol ester
4-methoxy-2-(1-propene-yl)-phenol-2-methyl-butyrate, which is characteristic for anise (5%).
Uses: 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.
Medicinal Uses : ANTIFLATULANT
Availability : Seeds, TBC