Botanical Name : Pimpinella anisum
Family : 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. 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.
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
Botanical Nomenclature: Pimpinella anisum L. (Fam. Umbelliferae)
Preparation: Obtained by solvent extraction of the seeds with the subsequent removal of the solvent
Appearance and odour: Dark brown liquid with the characteristic odour and flavour of Anise
Volatile Oil Content: 6 - 8 ml / 100g (EOA No.: 57-G)
Residual solvent: <15 ppm
Solubility: Soluble in vegetable oil
Equivalence: 1 Kg of Anise Oleoresin is of equal value to 15 Kg of seeds.
Storage: In tight full container in a cool, dark and dry place.