Khawas-e-Saunf, Hakim Abdullah, Medicine, Aniseed, Anise, Pimpinella anisum, خواص سونف, حکیم عبد اللہ, طب,

 Khawas-e-Saunf, Hakim Abdullah, Medicine, Aniseed, Anise, Pimpinella anisum, خواص سونف, حکیم عبد اللہ, طب,

Anise (Pimpinella anisum), also called aniseed or rarely anix, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia.

The flavor and aroma of its seeds have similarities with some other spices, such as star anise, fennel, and liquorice. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean.

Anise is sweet and aromatic, distinguished by its characteristic flavor The seeds, whole or ground, are used for preparation of teas and tisanes (alone or in combination with other aromatic herbs), as well many regional and ethnic confectioneries, including black jelly beans, British aniseed balls, aniseed twists[17] and "troach" drops, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle and biscotti, German Pfeffernüsse and Springerle, Austrian Anisbögen, Dutch muisjes, New Mexican bizcochitos, and Peruvian picarones.[citation needed]

The culinary uses of anise are not limited only to sweets and confections, as it is a key ingredient in Mexican atole de anís and champurrado, which is similar to hot chocolate.[citation needed] In India and Pakistan, it is taken as a digestive after meals, used in brines in the Italian region of Puglia, and as a flavoring agent in Italian sausage, pepperoni and other Italian processed meat products. The freshly chopped leaves are added to cheese spreads, dips or salads, while roots and stems impart a mild licorice flavor to soups and stews.

The ancient Romans often served spiced cakes with aniseed 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.

The main use of anise in traditional European herbal medicine was for its carminative effect (reducing flatulence), as noted by John Gerard in his Great Herball, an early encyclopedia of herbal medicine:

The seed wasteth and consumeth winde, and is good against belchings and upbraidings of the stomach, 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 (leukorrhea) in women.

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 19th-century medicine, anise was prepared as aqua anisi ("Water of Anise") in doses of an ounce or more and as spiritus anisi ("Spirit of Anise") in doses of 5–20 minims. In Turkish folk medicine, its seeds have been used as an appetite stimulant, tranquilizer, or diuretic.


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