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What You Need to Understand About Aniseed (Anise)
The oval-shaped, aromatic seeds of Pimpinella anusum are one of the oldest spices in the world. The ancient Romans were the first to actually discover and use aniseed and other spices to flavor their cakes, which they ate after a heavy meal to settle the stomach. Anise, as it is called, is the flavor of the popular Greek drink ouzo.
• What are the origins and characteristics of Aniseed?
Aniseed grows throughout the Middle East, but it can also be grown in any tropical climate. It grows about 45 feet (45 cm) tall, has broad leaves and small cream-colored flowers to small purple hairy seeds. It was first cultivated by the ancient Egyptians and later spread throughout the Arab, Roman and Greek regions. It has been cultivated commercially for a long time but is now slowly being replaced by Illicium verum – star anise because it is cheaper to grow.
• What are the ingredients used in cooking?
Fresh leaves can be used to flavor curries and meat dishes, while the seeds can be chewed to relieve gas afterwards. Its flavor is similar to fennel—sweet and spicy—though the leaves have a milder flavor. It is used to flavor sweets that are loved by young children. And it is also used to flavor various liqueurs such as ouzo, pastis and arak.
•How are medicines used?
Aniseed is warming and stimulating and it is these properties that make it useful in the treatment of circulatory and digestive disorders. It also relaxes the lungs as an expectorant and is used as a flavoring and cough medicine. Amazingly, it is said to ward off the evil eye. The oil is used to make toothpaste, and aniseed tea is used to relieve constipation and improve overall digestion.
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