Source and Distribution of Anise:

Anise consists of the dried ripe fruits of Pimpinella anisum, belonging to the family Umbelliferae. Its synonyms are anise fruit and aniseed.

Aniseed is indigenous to Egypt, Western Asia and Greece. It is cultivated in countries like Russia, Spain, France, Italy, Mexico, Bulgaria and India. In India cultivation is carried out in the states of Punjab, Uttar Pradesh and Orissa.

Aniseeds are greenish grey or brown in colour, with aromatic odour and sweet taste.

Chemical constituents of Anise:

Anise consists of volatile oil, fixed oil, proteins, mucilage and starch. Anethol is the main constituent of the volatile oil and it also contains methylchavicol and anisaldehyde.

Medicinal Uses and Health Benefits of Anise:

• Stimulant
• Carminative
• Expectorant
• Condiment
• Flavouring agent in foods and beverages
• Used in manufacturing off dentrifices

  Anise, Medicinal Plants, Spices