Anise or Aniseed , or Common Anise (Latin: Pimpinella anisum ) is an annual herbaceous plant, a spice; a species of the genus Pimpinella of the Umbelliferae family ( Apiaceae .
It is the seed of a perennial plant first grown in Egypt and the Middle East around 2000 BC. It was later brought to Europe for its medicinal properties.
In Greece, anise can be found mainly on the islands, where it grows well in light, fertile and well-drained soils, recalls the local publication Oneman.
Anise has a sweet taste and a characteristic aroma. It is used in cooking, confectionery, baking, and even winemaking. It gives aroma to drinks such as ouzo, tsipouro, Italian grappa, and sambuca.
Anise is a spice that evokes different emotions. Due to its strong taste and aroma, it is either loved or hated. However, despite this, anise is good for health. It contains many microelements, such as iron, manganese, calcium, magnesium, phosphorus, potassium, and copper.
One of the main benefits of anise is its ability to protect the stomach. It helps prevent the development of stomach ulcers and reduces their symptoms, such as heartburn, upset stomach, nausea, bloating, and pain.
Additionally, anise has antimicrobial properties, making it effective in fighting fungal and bacterial infections, especially those that cause skin conditions such as scabies and psoriasis. It also has antioxidant properties that help reduce inflammation associated with diabetes, cancer, and cardiovascular disease.
Anise is also used to treat sleep disorders and relieve constipation, cough, hoarseness, sore throat, and asthma.
However, as with any spice, anise should be consumed in moderation. Excessive consumption can cause allergic reactions, so it is important to exercise caution.
This article was culled by rnn.org.ng from here.
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