Articles of category "Anise"

Star anise is the unusually shaped star-like fruit of an oriental tree that is indigenous to China and Vietnam. The fruit is composed of five to ten brownish lancet-shaped seedpods, radiating from the central stem. Star anise is used for similar purposes as aniseed; its flavor is also very evocative of the aniseed, but still a bit stronger. Since Ilicium verum is a very powerful spice, only small amounts of the whole dried fruit are added during the process of cooking. It is also possible to use the herb ground to a red-brown powder.

Pimpinella anisum (Latin name for the plant) belongs to the Parsley family and is related to Caraway, Cumin, Fennel and Dill. It is native to the Mediterranean region. Initially anise seed was cultivated by the Egyptians as an important cash crop. Later on the Greeks carried over the cultivation and everyday application of this plant. However, it is cultivated in many areas of the world, such as Asia, Europe, North Africa, etc. What it requires for better growth is warm and frost free climate. Supplementary fertilization is very favorable and results in greater quantity of fruit, then used for numerous purposes. It is a real challenge to list all the illnesses cured by anise seed and anise oil during the long and eventful history of its application. Suffice it to say that its roots go back to the ancient times. The delicate fragrance is made use of in numerous anise recipes. It adds a special shade of taste to soups, desserts, candy, cookies, cakes, pies, and other kinds of pastry.