formats

ANISE SEED POWDER

ANISE SEED POWDER

Anise has a sweet and very aromatic flavour, distinguished by a characteristic delicate sweet and aromatic bouquet with a distinctive liquorice-like flavor. This delicate spice is being used as flavoring base for soups, sauces, breads, cakes, biscuits and confectionary.  Anise is used in savory and sweet dishes to which it imparts sweet-aromatic flavor to variety of cuisines. 

anise powder

 

 

 

Anise or aniseed botanically belongs to the Apiaceae family of the genus Pimpinella and known scientifically asPimpinella anisum. This spicy plant is native to Middle-East and Mediterranean region, probably originated in Egypt.  Store anise in airtight containers;  place in cool, dark place. 

Health benefits of anise

  • Exotic anise spice contains some of the important plants derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties.
  • The chief component that gives the characteristic sweet, aromatic flavor to anise is anethole, the essential volatile oil present in the seeds. Other important compounds found in these seeds includeestragol, p-anisaldehyde, anise alcohol, acetophenone, pinene and limonene.
  • Anise seed oil obtained from extraction of the seeds is found application in many traditional medicines asstomachic, anti-septic, anti-spasmodic, carminative, digestive, expectorant, stimulant and tonic.
  • The seeds are an excellent source of many essential B-complex vitamins such as pyridoxine, niacin, riboflavin, and thiamin. Pyridoxine (vitamin B-6) helps increase GABA neuro-chemical levels in the brain.
  • The spicy seeds are the great source of minerals like calcium, iron, copper, potassium, manganese, zinc and magnesium. 100 g dry seeds contain 36.96 mg or 462% daily required levels of iron. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.
  • Copper is a cofactor for many vital enzymes, including cytochrome C-oxidase and superoxide dismutase(other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required in the production of red blood cells.
  • The spice also contains good amounts of anti-oxidant vitamins such as vitamin-C and vitamin-A.
  • Anise seeds (Pimpinella anisum),
    Nutritional value per 100 g.
    (Source: USDA National Nutrient data base)
    Principle Nutrient Value Percentage of RDA
    Energy 337 Kcal 17%
    Carbohydrates 50.02 g 38%
    Protein 17.60 g 31%
    Total Fat 79% 15.90 g
    Cholesterol 0 mg 0%
    Dietary Fiber 14.6 g 38%
    Vitamins
    Folates 10 µg 2.5%
    Niacin 3.060 mg 19%
    Pantothenic acid 0.797 mg 16%
    Pyridoxine 0.650 mg 50%
    Riboflavin 0.290 mg 22%
    Thiamin 0.340 mg 28%
    Vitamin A 311 IU 10.5%
    Vitamin C 21 mg 35%
    Electrolytes
    Sodium 16 mg 1%
    Potassium 1441 mg 31%
    Minerals
    Calcium 646 mg 65%
    Copper 0.910 mg 101%
    Iron 36.96 mg 462%
    Magnesium 170 mg 42.5%
    Manganese 2.300 mg 100%
    Phosphorus 440 mg 63%
    Selenium 5.0 mg 9%
    Zinc 5.30 mg 48%

Despite its similar name, anise is not related to star anise, which is another spice from a different family of plants

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