Aniseed Anise Whole Seeds  - Pimpinella anisum 20gr -1 .9kg

Anise is the common name for the annual herbaceous plant of the species Pimpinella anisum.

Origin:China

of the genus Pimbinella of the family Umbelliferae.

The seeds of this plant are also mentioned as anise. It is also called unequal.

Its origin is from the eastern Mediterranean or the Middle East, but today it has spread to Europe, Asia and America. Its stem is straight and has a height ranging from 25 to 75 cm. Used since 2000 BC. as an aromatic, spice and medicine. The fruits are oval, hard and light brown. Its taste is sub-sweet. It has a characteristic aroma, antispasmodic and expectorant properties.

Anise grows in areas with a continental or temperate climate. All the lowland and semi-mountainous areas of Greece, where the cold is not very intense, are suitable for its cultivation. It is usually grown without irrigation.

HARVEST July :

Harvesting is done by harvesting the plants when most of the fruits of an inflorescence are in the ripening stage around the first 15 days of July. The plants are left harvested on the spot for 2-3 days and then threshed with a combine. The yield of fruit in dry crops is 50-80 kg per acre while in irrigated crops it doubles.

USE

Only its fruits are used because they are rich in essential oils and proteins. Anise fruits are used as a seasoning in various foods. It is also used in ouzo and tsipouro. Its essential oil is better and more expensive than fennel because it contains more anethole. The essential oil is produced by steam distillation and has a characteristic smell and taste, and contains 75-90% of anethole and about 25% of fatty acids, proteins, sugars.

Anise or anise or anise (Pimpinella anisum) is a plant that belongs to the same plant family as carrots, celery and parsley.

Most people consume aniseed, which has a special taste similar to that of licorice and is often used to flavor desserts, foods and beverages.

It is also known for its healing properties, as it is a natural remedy for many ailments.

Uses: In the kitchen the anise leaves give a distinctive aroma to soups, greens and salads, while the addition gives flavor to cakes and breads and various pastries. Anise is also flavored with ouzo, tsipouro, various liqueurs and syrups, as well as toothpastes and soaps.

                    Note:

The above presentation of the plant is by no means a recipe.

The information given about herbs and their properties has been drawn from books, botanical books and research.

Expert advice is considered necessary before using the plant.

Do not use herbs during pregnancy, or in combination with other medications or even supplements without the advice of a specialist.