aniseed

• n.

• (セリ科)アニシード、アニスの実

　

WordNet

1. native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery (同)anise plant, Pimpinella anisum
2. liquorice-flavored seeds, used medicinally and in cooking and liquors (同)aniseed, anise seed

PrepTutorEJDIC

1. アニシード(アニスの実;芳香がありアルコール飲料に用いる)
2. アニス(地中海沿岸産のセリ科の草;実は香味料)

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/07/30 10:53:24」(JST)

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This article is about the Pimpinella species (not to be confused with star anise, Illicium verum, or with Japanese star anise, Illicium anisatum).

Anise
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Asterids
Order:	Apiales
Family:	Apiaceae
Genus:	Pimpinella
Species:	P. anisum
Binomial name
Pimpinella anisum L.

Anise /ˈænɪs/, Pimpinella anisum, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and liquorice.

Biology

Anise is a herbaceous annual plant growing to 1 m (3 ft) or more tall. The leaves at the base of the plant are simple, 1-5 cm (⅜-2 in.) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaves. The flowers are white, approximately 3 mm in (⅛ in.) in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3–6 mm (⅛-¼ in.) long, usually called "aniseed".

Anise is a food plant for the larvae of some Lepidoptera species (butterflies and moths), including the lime-speck pug and wormwood pug.

Cultivation

Anise plants grow best in light, fertile, well drained soil. The seeds should be planted as soon as the ground warms up in spring. Because the plants have a taproot, they do not transplant well after being established, so they should be started either in their final location or transplanted while the seedlings are still small.

Production

Western cuisines have long used anise to flavor some dishes, drinks, and candies, and the word is used for both the species of herb and its licorice-like flavor. The most powerful flavor component of the essential oil of anise, anethole, is found in both anise and an unrelated spice called star anise (Illicium verum) widely used in South Asian, Southeast Asian, and East Asian dishes. Star anise is considerably less expensive to produce, and has gradually displaced Pimpinella anisum in Western markets. While formerly produced in larger quantities, by 1999 world production of the essential oil of anise was only 8 tonnes, compared to 400 tonnes from star anise.

Composition

Anise essential oil in clear glass vial

As with all spices, the composition of anise varies considerably with origin and cultivation method. These are typical values for the main constituents.

Moisture: 9-13%

Protein: 18%

Fatty oil: 8-23%

Essential oil: 2-7%

Starch: 5%

N-free extract: 22-28%

Crude fibre: 12-25%

Essential oil yielded by distillation is generally around 2-3% and anethole makes up 80-90% of this.

Uses

Anise seeds

Culinary

Anise is sweet and very aromatic, distinguished by its characteristic flavor. The seeds, whole or powdered, are used in a wide variety of regional and ethnic confectioneries, including the black jelly bean, British aniseed balls, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle, German Pfeffernüsse and Springerle, Austrian Anisbögen, Netherland muisjes, Norwegian knotts, New Mexican Bizcochitos, and Peruvian picarones. It is a key ingredient in Mexican atole de anís or champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India..

The Ancient Romans often served spiced cakes with aniseseed, called mustaceoe at the end of feasts as a digestive. This tradition of serving cake at the end of festivities is the basis for the tradition of serving cake at weddings.

Liquor

Anise is used to flavor Middle Eastern arak, Colombian aguardiente, French spirits absinthe, anisette and pastis, Greek ouzo, Bulgarian mastika, Macedonian Мастика, German Jägermeister, Italian sambuca, Dutch Brokmöpke, Portuguese, Peruvian and Spanish anís, Mexican Xtabentún and Turkish rakı. In these liquors, it is clear, but on addition of water becomes cloudy, a phenomenon known as the ouzo effect. It is believed to be one of the secret ingredients in the French liqueur Chartreuse. It is also used in some root beers, such as Virgil's in the United States.

Medicinal

“	The seed wasteth and consumeth winde, and is good against belchings and upbraidings of the stomacke, 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 in women.	”
—John Gerard: The Herball, 1597, p. 880, side 903

• Anise, like fennel, contains anethole, a phytoestrogen.
• Anise has been used to treat menstrual cramps.
• The main use of anise in European herbal medicine was for its carminative effect, as noted by John Gerard in his "Great Herball," an early encyclopedia of herbal medicine.
• The essential oil has reportedly been used as an insecticide against head-lice and mites.

Miscellaneous

• In the 1860s, American Civil War nurse Maureen Hellstrom used anise seeds as an early form of antiseptic. This method was later found to have caused high levels of toxicity in the blood and was discontinued shortly thereafter.

• 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 bites (N.H. 20.72).
• In Pakistani and Indian cuisine, no distinction is made between anise and fennel. Therefore, the same name (saunf) is usually given to both of them. Some use the term patli (thin) saunf or velayati (foreign) saunf to distinguish anise from fennel, although Gujarati has the term anisi.
• In the Middle East, water is boiled with about a tablespoon of aniseed per teacup to make a special hot tea called yansoon. This tea is given to mothers in Egypt when they are nursing.
• Builders of steam locomotives in Britain incorporated capsules of aniseed oil into white metal plain bearings, so the distinctive smell would give warning in case of overheating.
• Anise can be made into a liquid scent and is used for both drag hunting and fishing. It is put on fishing lures to attract fish.
• Anise is frequently used to add flavor to mu'assel, particularly the double apple flavor.

References

UpToDate Contents

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• 1. 口腔アレルギー症候群（花粉 - 食物アレルギー症候群）の病因 pathogenesis of oral allergy syndrome pollen food allergy syndrome
• 2. 口腔アレルギー症候群（花粉‐食物アレルギー症候群）の臨床症状および診断 clinical manifestations and diagnosis of oral allergy syndrome pollen food allergy syndrome
• 3. 患者情報：口腔アレルギー症候群（詳細） oral allergy syndrome beyond the basics

English Journal

• Pharmacokinetic Herb-Drug Interaction between Essential Oil of Aniseed (Pimpinella anisum L., Apiaceae) and Acetaminophen and Caffeine: A Potential Risk for Clinical Practice.

• Samojlik I1, Petković S2, Stilinović N1, Vukmirović S1, Mijatović V1, Božin B3.
• Phytotherapy research : PTR.Phytother Res.2016 Feb;30(2):253-9. doi: 10.1002/ptr.5523. Epub 2015 Dec 1.
• Aniseed (Pimpinella anisum L., Apiaceae) and its essential oil (EO) have been widely used. Because there are some data about the impact of aniseed EO on drug effects, this survey aimed to assess the potential of pharmacokinetic herb-drug interaction between aniseed EO and acetaminophen and caffeine
• PMID 26619825

• ANISEED 2015: a digital framework for the comparative developmental biology of ascidians.

• Brozovic M1, Martin C1, Dantec C1, Dauga D2, Mendez M1, Simion P3, Percher M1, Laporte B4, Scornavacca C3, Di Gregorio A5, Fujiwara S6, Gineste M1, Lowe EK7, Piette J1, Racioppi C8, Ristoratore F9, Sasakura Y10, Takatori N11, Brown TC12, Delsuc F3, Douzery E3, Gissi C13, McDougall A14, Nishida H15, Sawada H16, Swalla BJ17, Yasuo H14, Lemaire P18.
• Nucleic acids research.Nucleic Acids Res.2016 Jan 4;44(D1):D808-18. doi: 10.1093/nar/gkv966. Epub 2015 Sep 29.
• Ascidians belong to the tunicates, the sister group of vertebrates and are recognized model organisms in the field of embryonic development, regeneration and stem cells. ANISEED is the main information system in the field of ascidian developmental biology. This article reports the development of the
• PMID 26420834

• Essential Oils, Part III: Chemical Composition.

• de Groot AC1, Schmidt E.
• Dermatitis : contact, atopic, occupational, drug.Dermatitis.2016 Jul-Aug;27(4):161-9. doi: 10.1097/DER.0000000000000193.
• Data on the chemistry of essential oils which have caused contact allergy are provided. The largest group of chemicals found in essential oils consists of terpenes. The number of identified components usually ranges from 100 to 250, but in some oils (lavender, geranium, rosemary) 450 to 500 chemical
• PMID 27427817

Japanese Journal

• The ANISEED database: Digital representation, formalization, and elucidation of a chordate developmental program

• GENOME RESEARCH 20(10), 1459-1468, 2010
• NAID 120004737994

• Occupational asthma induced by aniseed

• FRAJ J
• Allergy 51, 337-339, 1996
• NAID 30027679727

• Changes in the tocopherol and unsaturated fatty acid constituents of spices after pasteurization with superheated steam.

• マルロ・ リディア,本間 清一,相田 浩,藤巻 正生
• Ｊｏｕｒｎａｌ　ｏｆ　Ｎｕｔｒｉｔｉｏｎａｌ　Ｓｃｉｅｎｃｅ　ａｎｄ　Ｖｉｔａｍｉｎｏｌｏｇｙ　 32(1), 131-136, 1986
• … The following five spices were pasteurized with superheat-ed steam, as given in parentheses: origanum (1 kg/cm2, 132°C, 3.5 sec), laurel (0.5kg/cm2, 118°C, 3.5 sec), turmeric (2 kg/cm2, 160°C, 5 sec), coriander (1kg/cm2, 140°C, 5 sec), and aniseed (1kg/cm2, 140°C 5 sec). … The detected tocopherols and other constituents were as follows: orig-anum (α-, β-, γ-, δ-), laurel (α-, β-), turmeric (so little that no comparison could be made), coriander (almost no tocopherols), and aniseed (α-, β-, δ-). …
• NAID 130001370916

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