Spices & Medicinal herbs

HERBS	Angelica :: Aloe Vera :: Basil :: Chamomile :: Chives :: Coriander :: Dill :: Lemon Balm :: Musli :: Oregano :: Stevia
SPICES	Ajwain :: Allspice :: Bay Leaf :: Black Cardamon :: Green Cardamon :: Cinnamon :: Cloves :: Cumin :: Cayenne Pepper
VEGETABLES	Amaranth :: Breadfruit :: Brocolli :: Cauliflower :: Cucumber :: Drumstick :: Hijiki :: Garlic

Herbs Classifical of Herbs Herbs by Common Name Herbs by Property List of Herbs Alfalfa Allspice Aloe Vera Angelica Anise Annatto Arugula Agrimony Apple mint Asafoetida Avens Barberry Basil Bistort Boneset Bog Labrador Tea Borage Boldo Candle nut Capsicum Coriander Caraway Calamus Chamomile Chickweed Chives Cleavers Dill Echinacea Flax Fennel Lavender Kali Musli Lemon Balm Musli Oregano Stevia Spices Vegetables

Herb : Anise

(Botanical name: Pimpinella anisum)

Classification

• Kingdom : Plantae
• Family : Apiaceae(carrot family)
• Genus : Aimpinella anisum
• Species : Aimpinella anisum

Anise is also known as aniseed, pimpinel seed, and sweet cumin.

History

Anise is a native to the eastern Mediterranean region and has been highly valued since ancient times. Aniseeds have a distinctively licorice type flavor and have been used for medicinal purposes throughout in history.

Anise is from parsley family and, like parsley it is used as a mouth freshener from a long time back.

Anise seeds can be steeped in boiled water at home to produce home made mouth wash. Many mouthwashes and tooth paste available in market contain anise. It is a sweet, warming and stimulating herb with estrogenic and expectorant effect, traditionally regarded to have aphrodisiac properties.

Plant Description

Anise has feathery leaves and flat white flower heads, followed by fruits and then small aromatic brown seeds. It is perennial plant and related to caraway, dill, cumin and fennel.

Aniseed can be grown in a sunny sheltered area, and it may reach to near about 45 cm high. This plant puts forth tiny flowers in summer and its seeds can be gathered in the autumn.

Seeds of anise herb are grey-brown color, oval and slightly ridged and measure from 2 to 4mm in length.

Cultivation

Anise is majorly cultivated in southern Europe, southern Russia, and the Middle East, North Africa, china, Pakistan, Chile, Mexico, and the United States.

Aniseeds grow in light, dry and well-drained soil. The flowering period for this plant is July to august. For this herb ph range of 6.0 is required.

Parts Used

The ripe dried fruit and seeds are used. Aniseed oil extract is a good source which is used in food.

Constituents

Aniseeds contains a good amount of volatile oil, consisting of largely trans-anethole(70-90%) with estragole, anisic acid, b-caryophylline, anisal dehyde, linalool; the polymers of anethole, dianethole and photoanethole. It also contains fatty acids, sterols, proteins and carbohydrates.

Culinary uses

• Aniseeds have been used since ancient times in food and salad. The frilly and delicate leaves add flavor to salad. It is popular with European confections. The French like it with carrots.
• Anise is frequently used Scandinavian breads, East Indian curries and Hispanic stews.
• Anise seeds enhance cooked fruit dishes, often used in breads, and many baked products.

Medicinal uses

Aniseed is effective to help with

• influenza,
• cold, cough,
• bronchitis,
• sinusitis,
• relieving flatulence,
• improving digestion
• stimulate lactation

There are many other illnesses which can be cured using aniseed. It is a good mouth freshener. The anethole contained in anise has excellent expectorant qualities, as well as antimicrobial activities.

Anise is good for lactating mothers which helps in the formation of breasts milk. It contains estrogen which helps to fight menopausal problems in ladies.

Names

• Hua- hasain
• Aniseed
• Sweet cumin
• Star anise
• Chinese anise