Anise

2024 Author: Rachel Wainwright | [email protected]. Last modified: 2023-12-15 07:39

The medicinal properties of anise have been known since the time of Avicenna and Hippocrates, and as a spice it has been grown for more than one thousand years.

The nutritional value Portion of Anise 100 g Amount per serving Calories 337 Calories from Fat 143.1 % Daily value ^* Total Fat 15.9g 24% Saturate fats 0.586 g 3% Polyunsaturated. fat 3.15 g Monounsaturated. fat 9.78 g Cholesterol 0 mg 0% Sodium 16 mg 1% Potassium 1441 mg 41% Total Carbohydrates 50.02 g 17% Dietary fiber 14.6 g 58% Proteins 17.6 g 35% Vitamin A 6% Vitamin B6 33% Vitamin C 35% Thiamine 23% Iron 205% Calcium 65% Magnesium 43% Phosphorus 44% Zinc 35% * Calculation for a daily diet of 2000 kcal

The ratio of BJU in the product

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Description

Anise is an annual herb from the Umbrella family. It reaches a height of 50 cm. It grows wild in Greece, but it is cultivated in almost all countries of the world. For medicinal purposes, the roots, seeds and the ground part of the plant are used.

The stems are harvested during flowering with unripe fruits. They are cut and dried in a dry, dark place. The fruits (seeds) are harvested when they are ripe, and are also dried in a dark place, spreading them in a thin layer. The roots of the plant are dug up after harvesting the fruits, in the fall.

Anise is native to the Middle East and Mediterranean regions. The plant began to grow several thousand years ago. It is probably known that in the 1st century BC it was grown in Ancient Greece, Egypt and on the island of Crete. During the Middle Ages, the plant spread throughout the Mediterranean, where it was grown not only as a spice, but also as a medicinal plant. Today, anise is cultivated all over the world, but this seasoning is most popular in Egypt, Southeast Asia, Southern Europe and the Middle East.

The use of anise in cooking

The fruits of anise are used in cooking as a spice. They are added to baked goods, confectionery and bakery products as an independent ingredient or in combination with other spices. They are added to canned fruits and jams, all kinds of gravies and sauces for vegetable and meat dishes.

On the basis of anise, arak, sambuca, absinthe, mastic and other alcoholic beverages are prepared. In oriental cuisine, anise is often added to tea, fruit soups, and infusions to flavor and steep foods.

Anise is used to make oil, which is widely used in confectionery, bakery, meat, fish and alcohol production, as well as in soap making.

The composition and calorie content of anise

100 g of anise contains 9.5 g of water, 17.6 g of protein, 15.9 g of fat, 14.6 g of fiber, 35.4 g of carbohydrates, 7 g of ash; vitamins: thiamine (B1), riboflavin (B2), niacin (PP), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), ascorbic acid (C); macronutrients: phosphorus, sodium, magnesium, potassium, calcium; trace elements: zinc, selenium, copper, manganese, iron.

The calorie content of anise is 337 kcal per 100 g of product.

The benefits of anise

In folk medicine, anise ordinary is used as an analgesic, expectorant, diaphoretic, disinfectant, antipyretic agent. The beneficial properties of anise include improving intestinal motility, secretory function of the respiratory tract and gastrointestinal tract.

Anise seeds are highly prized and are an integral part of laxatives, chest, diaphoretic, and gastric charges. Thanks to the benefits of anise, it is successfully used in the perfumery, alcoholic beverage and food industries.

Anise seed decoction is used to treat intestinal spasms, inflammatory processes in the gastrointestinal tract, flatulence, constipation, stomach bleeding, painful menstruation and menstrual irregularities, as well as a means to improve digestion. In nursing mothers, anise seed decoction improves lactation.

The infusion of plant stems and seeds improves the functioning of the liver and pancreas. It is used for coughs, bronchitis, asthma, pneumonia, shortness of breath, tracheitis, laryngitis. The healing properties of anise are known to help thin sputum, so it is often used for whooping cough in children.

Decoction of anise seeds with honey has a good effect on hoarseness. And for burns, use a decoction of seeds mixed with egg white.

The use of anise is known as a diuretic for urolithiasis, kidney and bladder diseases.

In terms of its medicinal properties, ordinary anise is inferior to caraway and fennel, but it has a much more pleasant taste. Therefore, anise makes a tasty and healthy tea.

Anise is used to make oil, which is a yellowish liquid with a pleasant spicy-sweet aroma. Anise oil is included in breast elixirs, cough drops. It is used as an expectorant and antiseptic in the treatment of colds and inflammations of the upper respiratory tract (bronchitis, tonsillitis, laryngitis, runny nose, flu).

Anise oil is used for scurvy, loss of voice, burns, and inflammation of the tonsils and gums.

Another benefit of anise is that insects do not tolerate its smell, so it is often used to combat bugs, flies, mosquitoes and lice.

Anise roots are included in various preparations to improve heart function. And to get rid of bad breath, smokers give them to chew.

Contraindications

Anise and preparations based on it have contraindications. So, they can not be used for gastric and duodenal ulcers, pregnancy, ulcerative colitis, with increased acidity of gastric juice, as well as children under twelve years of age.

The duration of the anise oil treatment should not exceed seven days. In addition, with prolonged or excessive use, anise decoction and infusion can cause an allergic reaction.

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