Constituents and uses of Pimpinella anisum, Anise

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.