Anise grows to eighteen inches in height. Native to Egypt and the Mediterranean. The flowers are small and yellowish in color. Anise is known for its digestive properties. Anise seeds are consumed after meals to help in the process of digestion. It is a valuable herbal medicine.
The oil extracted from Anise seeds are used as an expectorant. It relieves congestion.It is recommended that people with high blood pressure should not consume anise as it might exasperate the condition. It is related botanically to caraway, cumin, dill, and fennel.
Culinary Uses.
The Europeans use anise seed to flavor cakes, breads, cookies, and sweet fruit dishes. It flavors some rye breads, Scandinavian pork stews, and root vegetable dishes. The Portuguese add a handful of anise seed to the water when they boil chestnuts, this imparts a delicate fragrance. Figs and anise have a natural affinity.
In the middle east and in India, anise seed is mostly used in breads and savory foods. Indian cooks dry roast the seeds to enhance the aroma before using them in vegetables or fish curries. It is fried in hot oil as garnish for lentils.
Anise is good with apples, chestnuts, figs, fish, sea food, nuts, pumpkin, and root vegetables. Anise combines well with ajowan, allspice, cardamom, cinnamon, cloves,cumin,fennel,garlic,nutmeg and pepper.
It is nature's valuable herbal medicine.
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