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Anise
Pimpinella anisum
Fam: Umbelliferae
Anise bears a strong family resemblance to the members of
the carrot family, that includes dill, fennel, coriander,
cumin and caraway. Many of these relatives have been
described as having a licorice flavour, to some extent, but
anise is the true taste of licorice— its oils are distilled
into the flavouring for licorice candy (not from the herb
licorice, which has a different taste). Anise is native to
the eastern Mediterranean region, the Levant, and Egypt. The
early Arabic name was anysum from which was derived the
Greek anison and the Latin anisun. It is one of the oldest
known spice plants used both for culinary and medicinal
purposes since ancient times. There is evidence that anise
was used in Egypt as early as 1500 B.C. To aid digestion the
Romans enjoyed anise-spiced cakes after heavy meals and it
was spread throughout Europe by Roman legions. In the Bible
there is mention of paying tithe with anise in the book of
Matthew. In 1305, anise was listed by King Edward I as a
taxable drug and merchants bringing it into London paid a
toll to help raise moneys to maintain and repair London
bridge. Of the any of the qualities attributed to anise we
like what one writer warned: “it stirreth up bodily lust”.
This accredited to the same spice that could ward off the
Evil Eye or keep away nightmares if placed under one’s
pillow. Anise is used in the manufacture of many commercial
cough syrups and sore throat medications, used to flavour
other medicines and to scent soaps and perfumes. It is also
claimed that anise is an effective bait for rats and mice
and the distilled oil dabbed onto a fishing lure will
improve a fisherman’s chances. Dogs are also attracted by
anise — it is often an ingredient in dog food and the seeds
may be used to lay drag hunt trails and also by anti-blood
sport movements to put hounds off the scent.
Spice Description
Though the roots and leaves are also edible, it is the seeds
that we will concern ourselves her. The seeds are grey-green
to brownish, ribbed and ovate, measuring 2 -4 mm (.08 -.16
in) long. Some seeds retain the fine stalk that passes
through the centre of the fruit.
Bouquet: sweet and fragrant
Flavour: similar to fennel with a mild licorice taste
Hotness Scale: 1
Preparation and Storage
The seeds quickly lose flavour, so buy seeds whole
and grind as required, and keep out of light in an airtight
container. If to be used as a breath sweetener, roast
lightly before chewing the seeds.
Culinary Uses
Not to be confused with star anise, which is
generally used in Chinese dishes, anise is primarily
associated with cakes, biscuits and confectionery, as well
as rye breads. It is used in much the same way as fennel to
flavour fish, poultry, soups and root vegetable dishes.
Numerous alcoholic drinks and cordials are flavoured with
aniseed, particularly French pastis, Pernod and
Ricard, Greek ouzo, Spanish ojen, Turkish
raki, Italian anesone, Arab arrak and
Egyptian kibib.
Attributed Medicinal Properties
Called “Tut-te See-Hau” by American Indians, meaning “it
expels the wind”, anise’s carminative properties have been
known since antiquity. It helps with digestion and sweetens
the breath, so it is chewed after meals in parts of Europe,
the Middle East and India. It is a mild expectorant, anise
often being used in cough mixtures and lozenges. It is also
antiseptic, antispasmodic, soporific and a few seeds taken
with water will often cure hiccups.
Plant Description and Cultivation
An
erect, tender annual on thin roots, growing up to 60 cm (2
ft) tall. The lower leaves are broad, toothed and triangular
with upper leaves that are smaller, divided and narrow. The
flowers are small and whitish, numerous in open thin,
compound umbrels, followed by the fruit, the anise seed. It
is propagated by seed in early spring in a sunny, sheltered
area in light , dry loam. It should does not like pot
growing or to be transplanted. It will not produce ripe
seeds in northern climates without a long, hot summer. Anise
is harvested as the seeds change colour to grey-green.
Flower stems are cut and hung upside down in a dry place and
seeds are collected as they fall onto paper below.
Other Names
Aniseed, Sweet Cumin
French: anis
German: Anis
Italian: anice
Spanish: anis
Greek: anis
Indian: saunf, sompf, souf
Bibliographic
References and Further Reading |