Editing Anise (section)

== Uses ==

=== Composition ===
As with all spices, the composition of anise varies considerably with origin and cultivation method. These are typical values for the main constituents.<ref>J.S. Pruthi: Spices and Condiments, New Delhi: National Book Trust (1976), p. 19.</ref>

:Moisture: 9–13%
:Protein: 18%
:Fatty oil: 8–23%
:Essential oil: 2–7%
:Starch: 5%
:N-free extract: 22–28%
:Crude fibre: 12–25%

In particular, the anise seeds products should also contain more than 0.2 milliliter volatile oil per 100 grams of spice.<ref>{{Cite web |last=Branch |first=Legislative Services |title=Consolidated federal laws of canada, Food and Drug Regulations |url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-36.html#h-70 |access-date=2018-07-19 |website=laws.justice.gc.ca |language=en}}</ref>

=== Culinary ===
{{Cookbook}}[[File:Troach sweet - 2018-08-21 - Andy Mabbett.jpg|thumb|An unwrapped 'Troach drop', purchased at the [[Black Country Living Museum]] in the English Midlands, where such sweets are traditional]]

Anise is sweet and [[odor|aromatic]], distinguished by its characteristic flavor.<ref name=Gernot/> The seeds, whole or ground, are used for preparation of [[tea]]s and [[herbal tea|tisane]]s<ref>{{cite web |title=Anise seed: Properties, benefits, mischief, dosage, and side effects |url=https://www.alwosta.tn/en/blog/128_anise-seed-properties-benefits-mischief-dosage-and-side-effects.html |website=Alwosta |access-date=2024-02-05 |archive-url=https://web.archive.org/web/20200925093445/https://www.alwosta.tn/en/blog/128_anise-seed-properties-benefits-mischief-dosage-and-side-effects.html |archive-date=2020-09-25}}</ref> (alone or in combination with other aromatic herbs), as well many regional and ethnic confectioneries, including black [[jelly beans]] (often marketed as licorice-flavored), British [[aniseed ball]]s, aniseed twists<ref>{{Cite web|title=Favourite traditional British sweets: in pictures|url=https://www.telegraph.co.uk/expat/expatpicturegalleries/9158591/Favourite-British-sweets-in-pictures.html|access-date=2021-05-23|website=www.telegraph.co.uk|date=4 November 2015 }}</ref> and "troach" drops, Australian [[Humbug (sweet)|humbugs]], New Zealand aniseed wheels, Italian ''[[pizzelle]]'' and ''[[biscotti]]'', German ''[[Pfeffernüsse]]'' and ''[[Springerle]]'', Austrian ''Anisbögen'', Dutch ''[[muisjes]]'', [[New Mexican cuisine|New Mexican]] ''[[bizcochitos]]'' and [[Peru]]vian ''[[picarones]].''{{Citation needed|date=June 2021}}

The culinary uses of anise are not limited only to sweets and confections, as it is a key ingredient in [[Mexican cuisine|Mexican]] ''[[atole|atole de anís]]'' and ''[[champurrado (beverage)|champurrado]]'', which is similar to [[hot chocolate]].{{citation needed|date=March 2021}} In [[India]] and [[Pakistan]], it is taken as a [[Apéritif and digestif#digestifs|digestive]] after meals, used in [[brine]]s in the Italian region of [[Apulia]] and as a flavoring agent in [[Italian sausage]], [[pepperoni]] and other Italian processed meat products.<ref name="Peter 2012 143">{{cite book |last=Peter |first=K.V. |title=Handbook of herbs and spices Volume 2|date=2012|page=143}}</ref> The freshly chopped leaves are added to cheese spreads, dips or salads, while roots and stems impart a mild licorice flavor to soups and stews.<ref name="Peter 2012 143"/>

The [[Ancient Rome|ancient Romans]] often served spiced cakes with aniseed called ''{{lang|la|mustaceoe}}'' at the end of feasts as a digestive.<ref>{{cite web|title=Anise History |url=http://www.ourherbgarden.com/herb-history/anise.html|work=Our Herb Garden|access-date=3 March 2013|date=March 2013}}</ref>  This tradition of serving cake at the end of festivities is the basis for the tradition of serving cake at weddings.<ref>{{Cite news|url=https://gastronomica.org/2005/05/05/wedding-cake-a-slice-history/|title=Wedding Cake: A Slice of History {{!}} Carol Wilson|date=2005-05-05|work=Gastronomica|access-date=2017-11-13|language=en-US}}</ref>

=== Liquor ===
[[File:Anise alcohols Mediterranean map.svg|thumb|upright=1.7|Anise alcohols [[Mediterranean cuisine|of the Mediterranean region]]]]
{{Further|Anisette|Mediterranean cuisine}}

Anise is used to flavour Greek {{lang|el|[[ouzo]]}} and Bulgarian {{lang|bg|[[mastika]]}};<ref name=Monde/> Italian {{lang|it|[[sambuca]]}};<ref name=Monde/> French {{lang|fr|[[absinthe]]}}, {{lang|fr|[[anisette]]}},<ref name=":0" /> and {{lang|fr|[[pastis]]}};<ref name="Jr.Fahey2003">{{cite book |last1=Blocker |first1=Jack S. Jr. |last2=Fahey |first2=David M. |last3=Tyrrell |first3=Ian R. |title=Alcohol and Temperance in Modern History: An International Encyclopedia |url=https://books.google.com/books?id=BuzNzm-x0l8C&pg=PA478 |access-date=28 March 2013 |year=2003 |publisher=ABC-CLIO |isbn=978-1-57607-833-4 |pages=478–}}</ref> Portuguese {{lang|pt|anis}} which has an aniseed stem in each bottle crystallised with sugar, Spanish {{lang|es|anis de chinchón}},<ref>{{Cite web |last=admin |title=Chincon |url=https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/dop-igp/bebi_espi/DOP_Chinchon.aspx |access-date=2022-11-06 |website=Chincon |language=es}}</ref> {{lang|es|anís}},<ref>{{cite book|last1=Zurdo |first1=David |last2=Gutiérrez|first2=Ángel |title=El libro de los licores de España |url=https://books.google.com/books?id=5PnLWI0HMZcC&pg=PA50 |access-date=5 February 2013 |year=2004|publisher=Ediciones Robinbook |isbn=9788496054127 |page=50}}</ref> {{lang|es|anísado}},<ref name=Monde/> and [[Herbs de Majorca]];<ref name="Spaininfo">{{cite web |url=http://www.spain.info/en/que-quieres/gastronomia/productos/licor_de_hierbas_mallorquin.html |title=Majorcan herb liqueur in Spain |website=Spain.info |access-date=22 January 2018|date=2007-04-23 }}</ref> Turkish and Armenian {{lang|tr|[[rakı]]}};<ref name=Monde/> Lebanese, Egyptian, Syrian, Jordanian, Palestinian and Israeli {{Transliteration|ar|[[Arak (distilled beverage)|arak]]}};<ref name=Monde>{{cite news |last1=Dealberto |first1=Clara |last2=Desrayaud |first2=Lea |title=Le pastis, elixir provencal |work=Le Monde |publisher=Le Monde |date=25 July 2017 |page=28}}</ref> and Algerian {{lang|fr|Anisette Cristal}}.<ref name=Monde/> Outside the Mediterranean region, it is found in Colombian {{lang|es|[[aguardiente]]}}<ref name=":0">{{Cite web|url=https://senselist.com/2006/10/20/16-anise-flavored-liquors/ |title=16 Anise-Flavored Liquors |website=SenseList |date=2006-10-20 |access-date=13 November 2017}}</ref> and Mexican {{lang|es|[[Xtabentún (liqueur)|Xtabentún]]}}.<ref>{{Cite news |url=http://www.winemag.com/2012/02/29/exotic-mexican-spirit-xtabentun-makes-a-splash/ |title=Xtabentún Cocktail Guide, with Origins and Recipes |date=29 February 2012 |work=Wine Enthusiast Magazine |access-date=13 November 2017 |archive-date=27 November 2022 |archive-url=https://web.archive.org/web/20221127011447/https://www.winemag.com/2012/02/29/exotic-mexican-spirit-xtabentun-makes-a-splash/ |url-status=dead }}</ref> These liqueurs are clear, but on addition of water become cloudy, a phenomenon known as the [[ouzo effect]].<ref name="Sitnikova2005">{{cite journal |last=Sitnikova |first=Natalia L. |author2=Sprik, Rudolf |author3=Wegdam, Gerard |author4=Eiser, Erika |date=2005 |title=Spontaneously Formed trans-Anethol/Water/Alcohol Emulsions: Mechanism of Formation and Stability |journal=Langmuir |volume=21 |issue=16 |pages=7083–7089 |doi=10.1021/la046816l |pmid=16042427}}</ref><ref>{{cite journal |last=Ganachaud |first=François |author2=Katz, Joseph L. |date=2005 |title=Nanoparticles and Nanocapsules Created Using the Ouzo Effect: Spontaneous Emulsification as an Alternative to Ultrasonic and High-Shear Devices |journal=ChemPhysChem |volume=6 |issue=2 |pages=209–216 |doi=10.1002/cphc.200400527 |pmid=15751338}}</ref>

Anise is used together with other herbs and spices in some [[root beer]]s, such as [[Virgil's Root Beer|Virgil's]] in the United States.<ref>{{cite web |url=http://reedsinc.com/product/virgils-bavarian-nutmeg/ |title=Virgil's Bavarian Nutmeg |publisher=Reeds |access-date=May 12, 2014 |archive-url=https://web.archive.org/web/20140421064740/http://reedsinc.com/product/virgils-bavarian-nutmeg/ |archive-date=April 21, 2014 |url-status=dead }}</ref><ref>{{cite web |url=http://www.rootbeerreviews.com/brews/virgils.php |title=Virgil's Rootbeer – Spike's Root Beer Reviews and Ratings |publisher=Root Beer Reviews |access-date=May 12, 2014}}</ref>

=== Traditional medicine ===
The main use of anise in traditional European [[herbal medicine]] was for its [[carminative]] effect (reducing [[flatulence]]),{{sfn|Baynes|1878}} as noted by [[John Gerard]] in his ''Great Herball'', an early encyclopedia of herbal medicine:
<blockquote>The seed wasteth and consumeth winde, and is good against belchings and upbraidings of the stomach, alaieth gripings of the belly, provoketh urine gently, maketh abundance of milke, and stirreth up bodily lust: it staieth the laske ([[diarrhea]]), and also the white flux ([[leukorrhea]]) in women.<ref name=Gerard>John Gerard, [http://caliban.mpiz-koeln.mpg.de/gerarde/high/IMG_0940.html ''The Herball, or Generall Historie of Plantes''] {{Webarchive|url=https://web.archive.org/web/20110614030203/http://caliban.mpiz-koeln.mpg.de/gerarde/high/IMG_0940.html |date=2011-06-14 }}, 1597, p. 880, side 903</ref></blockquote>

According to [[Pliny the Elder]], anise was used as a cure for sleeplessness, chewed with [[alexanders]] and a little [[honey]] in the morning to freshen the breath, and, when mixed with wine, as a remedy for [[asp (reptile)|asp]] bites ([[Natural History (Pliny)|N.H.]] 20.72).<ref>{{cite book|last=Pliny |others=translators John Bostock, Henry Riley |title=The Natural History of Pliny|publisher=Henry Bohn|location=London |year=1856|volume=4|pages=271–274|chapter=Book XX. Anise—sixty-one remedies|oclc=504358830}}</ref> In 19th-century medicine, anise was prepared as ''{{lang|la|aqua anisi}}'' ("Water of Anise") in doses of an ounce or more and as ''{{lang|la|spiritus anisi}}'' ("Spirit of Anise") in doses of 5–20 [[minim (unit)|minim]]s.{{sfn|Chisholm|1911}} In [[Turkey|Turkish]] folk medicine, its seeds have been used as an [[appetite]] stimulant, [[tranquilizer]] or [[diuretic]].<ref>Baytop, T. (1999) ''Therapy with medicinal plants in Turkey, Past and Present.'' Kitapevi, Istanbul, Turkey, 2nd edition, pp. 142.</ref>

===Essential oil===
[[File:AniseEssOil.png|thumb|upright|Anise essential oil]]

Anise [[essential oil]] can be obtained from the fruits by either [[steam distillation]] or extraction using [[supercritical carbon dioxide]].<ref name="co2">{{cite journal |last1=Pereira |first1=Camila G. |last2=Meireles |first2=M. Angela A. |date=September 2007 |title=Economic analysis of rosemary, fennel and anise essential oils obtained by supercritical fluid extraction |journal=Flavour and Fragrance Journal |volume=22 |issue=5 |pages=407–413 |doi=10.1002/ffj.1813}}</ref> The yield of essential oil is influenced by the growing conditions<ref>{{cite journal |last1=Zehtab-salmasi |first1=S. |last2=Javanshir |first2=A. |last3=Omidbaigi |first3=R. |last4=Alyari |first4=H. |last5=Ghassemi-golezani |first5=K. |date=May 2001 |title=Effects of water supply and sowing date on performance and essential oil production of anise (''Pimpinella anisum'' L.) |journal=Acta Agronomica Hungarica |volume=49 |issue=1 |pages=75–81 |doi=10.1556/AAgr.49.2001.1.9 |doi-access=free}}</ref> and extraction process, with supercritical extraction being more efficient.<ref name="co2" /> Regardless of the method of isolation the main component of the oil is [[anethole]] (80–90%), with minor components including [[4-Anisaldehyde|4-anisaldehyde]], [[estragole]] and pseudoisoeugenyl-2-methylbutyrates amongst others.<ref name="Rodrigues-et-al-2003">{{cite journal |last1=Rodrigues |first1=Vera M. |last2=Rosa |first2=Paulo T. V. |last3=Marques |first3=Marcia O. M. |last4=Petenate |first4=Ademir J. |last5=Meireles |first5=M. Angela A. |date=March 2003 |title=Supercritical Extraction of Essential Oil from Aniseed using sCO<sub>2</sub>: Solubility, Kinetics and Composition Data |journal=Journal of Agricultural and Food Chemistry |volume=51 |issue=6 |pages=1518–1523 |doi=10.1021/jf0257493 |pmid=12617576}}</ref> (Alternately found by Orav et al. 2008 to be 2–6% extracted oil by weight of raw seed material, 74–94% being [[trans-anethole|''trans''-anethole]] and the remaining fraction [[estragole]] (methylchavicol), [[anisaldehyde]] and [[γ-himachalene]].)<ref name="Sayed-Ahmad-et-al-2017">{{cite journal |last1=Sayed-Ahmad |first1=Bouchra |last2=Talou |first2=Thierry |last3=Saad |first3=Zeinab |last4=Hijazi |first4=Akram |last5=Merah |first5=Othmane |year=2017 |title=The Apiaceae: Ethnomedicinal family as source for industrial uses |url=https://oatao.univ-toulouse.fr/25145/1/Sayed_Ahmad_25145.pdf |journal=[[Industrial Crops and Products]] |publisher=[[Elsevier]] |volume=109 |pages=661–671 |doi=10.1016/j.indcrop.2017.09.027 |issn=0926-6690}}</ref> [[Anethole]] is responsible for anise's characteristic odor and flavor.<ref>Jodral, Manuel Miro. ''Illicium, Pimpinella and Foeniculum''. CRC Press, 2004. pp. 205</ref>

=== Other uses ===
Builders of [[steam locomotive]]s in Britain incorporated capsules of aniseed oil into [[white metal]] [[plain bearing]]s so the distinctive smell would give warning in case of overheating.<ref>{{cite journal |title=none |year=1953 |journal=[[The Railway Magazine]]|volume=99 |page=287}}</ref> Anise can be made into a liquid scent and is used for both [[drag hunting]] and [[fishing]]. It is put on [[fishing lure]]s to attract [[fish]].<ref>{{cite book |last=Collins |first=Tony |title=Encyclopedia of traditional British rural sports |publisher=Routledge |location=Abingdon, England |year=2005 |page=140 |isbn=978-0-415-35224-6}}</ref><ref>{{cite book |last=Gabriel |first=Otto |author2=von Brandt, Andres |title=Fish catching methods of the world |publisher=Blackwell |location=Oxford, England |year=2005|edition=4|pages=153–4 |isbn=978-0-85238-280-6}}</ref>

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