DESCRIPTION Aniseed is an annual plant with an average height of 30 to 50 cm. The plant is completely covered with fine hairs. Aniseed is ground-grey to greyish brown in colour,3 to 5mm in length, oval in shape with short stalk attached. Five longitudinal ridges are visible on each pericarp. Vittae (oil ducts) are almost always present embedded in the fruit wall beneath the ridges. It has a characteristic agreeable odour and a pleasant aromatic taste. USES It is used mainly as a flavourant, culinary, household, cosmetic and medicinal. The fruit of anis, commercially called aniseed is widely used for flavouring curries, bread, soups, baked goods, dried figs, deserts, cream cheese, pickles, egg dishes, non-alcoholic and alcoholic beverages. The essential oil is valuable in perfumery. The oil is used for production of anethole and sometimes as sensitizer for bleaching colours in photography. The other functional properties are anti-bacterial, anti-fungal, anti-oxidant, stimulant, carminative and expectorant. INDIAN NAME OF SPICES Hindi : Valaiti saunf or aawonf Bengali : Muhuri, Mitha jira Gujarati : Anisi, Sowa Kannada :sompu Malayalam:Shombu Marathi :Somp, Badishop Oriya :Sop Punjabi :Valaiti sounf Sanskrit :Shatapusapa Tamil :Shombu Telugu :Kuppi soptu
Overview Anise Seed is related to cumin and fennel. It is an annual plant that is indigenous to the Eastern Mediterranean region and cultivated in parts of the world. It is very often used in Middle Eastern cooking, particularly in dishes that contain vegetables as the basis of the flavours. Anise Seed is not related to star anise. Common Uses The licoricey taste of Anise Seed is most commonly used to make liqueurs such as Ouzo, Anisete and Pernod. It is widely used in cake baking and cookies, such as Italian biscotti. Citrus fruits in its fresh form are elevated with a sprinkle of Anise Seeds. It complements dark breads and is often used in chutneys. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Specifications Whole or crushed very good and high quality. Anise seeds, 13 MT/20 fcll. Free of mould or bad smell. Free of alive or dead insects. Free of natural or artificial additives. F.M. Max. 1%. Broken & bad seeds Max. 4%. Moisture Max. 12%. Purity min. 99%. Packing in new P.P. bags.
Botanical Name: Pimpinella anisum * It is used mainly as a flavourant, culinary, household, cosmetic and medicinal. The fruit of anis, commercially called aniseed is widely used for flavouring curries, bread, soups, baked goods, dried figs, deserts, cream cheese, pickles, egg dishes, non-alcoholic and alcoholic beverages. The essential oil is valuable in perfumery. The oil is used for production of anethole and sometimes as sensitizer for bleaching colours in photography. The other functional properties are anti-bacterial, anti-fungal, anti-oxidant, stimulant, carminative and expectorant. DESCRIPTION * Aniseed is an annual plant with an average height of 30 to 50 cm. The plant is completely covered with fine hairs. Aniseed is ground-grey to greyish brown in colour,3 to 5mm in length, oval in shape with short stalk attached. Five longitudinal ridges are visible on each pericarp. Vittae (oil ducts) are almost always present embedded in the fruit wall beneath the ridges. It has a characteristic agreeable odour and a pleasant aromatic taste. ORIGIN AND DISTRIBUTION * It is a native of East Mediterranean Region. It is widely cultivated in Bulgaria, Cyprus, France, Germany, Italy, Mexico, South America, Syria, Turkey, Spain, UK and USSR. In India, it is grown to a small extent as a culinary herb or as a garden plant. The major products are anis oil and oleoresin anis
Anise Seed Whole Anise Seed Star Ground Anise Seed Star Whole for Seasoning Materials Product Description: Product Name : Dried Star Aniseed Product Type : Single Herbs & Spices Style : Dried Processing Type : Raw Certification : ISO Shape : Slice Color : light brown Supply Ability : 1000 Bag/Bags per Month Application : Medicine,Health Care Food,Tea Drinks,etc. Packaging : New PP bag Quality : Moisture 13% max Impurity 1% max Weight:(KG) : 50kg per bag or as Per Buyer's Request MOQ : 500Kg S Life : 2 years
Origin Egypt Cultivation Type Common or Organic Purity 99% Admixing 1% Moisture 5% Packaging 25 KG Polypropylene Bags Shipping Method 20 FT (13 Metric Tons ) 40 FT ( 26 Metric Tons) Uses Use in scandinayian breads and east Indian curres Anise Seeds enhances fruit dishes , cheese , eggs and spinach dishes Medical Uses:- Used for Digestive aid, anti- flatulence agent . Used for the relief of coughs and colds When wrapped in a warm cloth it can be used to compress eye pain When a seed is chewed in the morning, it will freshen the breath all day Shelf Life 2 Years
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