Anise is an herb belonging to the celery family, and it is also considered one of the spices used since ancient times.
Its seeds are oval in shape, 3.2-4.8 mm long, gray-brown in colour, and have an acceptable smell and good taste. The anise plant grows up to 75 cm tall and needs sun and warmth to grow, but it does not grow in continental gardens.
This herb is known in the Middle East, and was grown by the ancient Egyptians, who appreciated its medicinal properties and rich uses in cooking – as the Greeks and Romans knew it. It was also grown in Europe, Asia Minor, India, and Mexico.
Its nutritional value is that it contains proteins, fatty oils, fibres, sugars, and starch, in addition to extracting essential oil from it. It also contains choline, which is a substance found in all cells, especially bile, and is necessary for the liver to perform its function.
– Anise oil:
It is a colorless, yellowish liquid that has the characteristics of fruit in terms of smell and taste. Anise oil is used for medicinal and culinary purposes as well. The main component of anise oil is Anthole, which is present in large quantities and is responsible for giving the oil its flavour. The oil also contains (P-methoxyphenyl-Methyl-Chavicol-Acetone) and small amounts of ( Terpenes) and sulfur compounds, which do not have a pleasant odor.
* Benefits of anise seeds:
The medicinal properties of anise include eliminating bloating or phlegm from the windpipe, and this is a result of the presence of essential oil in these seeds. Seeds also help to increase the secretion of sweat and urine output.
