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Anise
(Pimpinella Anisum)
 Anise is commonly known as `Patli Saunf` in Hindi. Aniseed oil was revered by ancient civilizations, especially by the Romans, Egyptians and Greeks. The Romans used it in a spicy cake know as `mustaceus`, the Egyptians used it in bread, while the Greeks used it for its calming influence on the digestive tract. Aniseed is used in liqueurs and cordials, toothpastes and mouthwashes. In India it is used as a breath sweetener; and in Turkey, a popular alcoholic drink called `raki ` is made from the seeds.
Origin of Anise
Native to China and Vietnam, today the star anise tree is mainly grown in China, and Japan although it is also cultivated in Laos, the Philippines, Indonesia and Jamaica.
Properties of Anise oil
It belongs to Umbelliferae (Carrot) family, which releases heating energy and act as a diasphoric and stimulant. Its taste is classified in pungent and has good moisturizing effects. It has a very sweet aroma.
Most Common Uses
· Food and drink flavoring
· Massage oil
· Used in cough syrups, or used as compress in cough and cold.
· Relieves from nauseating effect. Helps in digestion.
Mixes well with clove, cardamom and fennel.
Warning: can be bad for ulcers. Extra use may cause dizziness.
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