Pimpinella Anisum
Anise Seeds / Pimpinella Anisum / Dried Whole Seeds / Anise Seeds Tea / Organic Dried Aniseed / Herbal Tea / Spices Refill / Whole Spices
ORIGIN OF BULGARIA
Botanical Name: Pimpinella Anisum
Other Names: Aniseed, Anis, Anice
Anise (Pimpinella anisum) is an annual herbaceous plant species from the parsley family, growing 50–60 cm tall. Its native land is the Eastern Mediterranean. It thrives in warm and sunny regions and is sensitive to frost. Throughout history, anise seeds have been used both as a spice and a flavoring agent. In Roman times, anise cakes were served after meals, as they were believed to aid digestion. In some cultures, the seeds are chewed to freshen breath. They can also be kept in small sachets to scent kitchens or cupboards. Anise seeds have a sweet, licorice-like flavor with a slightly pungent and aromatic taste.
Usage: To make anise tea, lightly crush one teaspoon (2–3 g) of anise seeds and place them in a cup. Pour hot water over them (200–250 ml), cover the cup, and let it steep for 5–10 minutes. Strain.
Traditional Use
Anise is valued in both the kitchen and traditional herbalism. It is traditionally used:
- After meals, to support comfortable digestion and ease bloating and gas
- As a warming tea in the cold season, to support clear breathing and soothe the throat
- By women for comfort during the monthly cycle, and traditionally by nursing mothers
- As a calming cup for relaxation
- In the kitchen: breads, cookies, sweets and traditional drinks such as mastika and ouzo
Harvest & Character
Small grey-green seeds with a sweet, licorice-like aroma, thanks to their natural anethole content.
Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult you doctor. Always consult a medical doctor before modifying your diet or using any new product.
