Aniseed

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Aniseed

Aniseed (pronunciation: /ˈænɪˌsiːd/), also known as anise or Pimpinella anisum, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia.

Etymology

The term "aniseed" comes from the Old French anis (French anis), itself derived from the Latin anisum, which is from the Greek anison (ἄνισον).

Description

Aniseed is a herbaceous annual plant growing to 3 ft (0.9 m) tall. The leaves at the base of the plant are simple, 3⁄8–2 in (1–5 cm) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are white, approximately 1⁄8 inch (3 mm) in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 1⁄8–1⁄4 in (3–6 mm) long, usually called "aniseed".

Culinary Uses

Aniseed is widely used as a spice and flavoring agent due to its sweet, aromatic taste. It is a key ingredient in a variety of dishes and drinks around the world, including liquorice, absinthe, ouzo, and pastis.

Medicinal Uses

In traditional medicine, aniseed is used for its carminative, expectorant, and antispasmodic properties. It is also believed to aid digestion and alleviate coughs and colds.

Related Terms

External links

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