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<p style="text-align: left;"><span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Latin Name :</span></span></p>
<p style="text-align: left;">Pimpinella Anisum Fam. Umbelliferae</p>
<p style="text-align: left;"><span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Sensoric quality :</span></span></p>
<p style="text-align: left;">Sweet and very aromatic.</p>
<p style="text-align: left;"><span style="color: #00ff00;"><span style="text-decoration: underline;">:: </span><span style="text-decoration: underline;">Main constituents :</span></span></p>
<p style="text-align: left;">The aroma of the essential oil (up to 3% in the fruits) is dominated by <em>trans </em>-anethole (max. 90%). Additional aroma components are estragol ( <em>iso </em>-anethole, 2%), anise aldehyd (less than 1%), anise alcohol, <em>p </em>-methoxy-acetophenone, pinene, limonene, ?-himachalene (2%). An unusual compound is the phenol ester 4-methoxy-2-(1-propene-yl)-phenol-2-methyl-butyrate, which is characteristic for anise (5%).</p>
<p style="text-align: left;"><span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Uses:</span></span></p>
<p style="text-align: left;">Aniseed is widely used to flavour pastries; it is the characteristic ingredient of a German bread called Anisbrod. In the Mediterranean region and in Asia, aniseed is commonly used in meat and vegetable dishes.</p>
<p style="text-align: left;"><span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Availability :</span></span> Seeds, TBC</p>
<p style="text-align: left;"><span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Medicinal Uses :</span></span> ANTIFLATULANT</p>