Green anise fruit powder – Pimpinella anisum

Used since ancient times, green anise powder is common in Mediterranean, Middle Eastern, and Indian culinary traditions. Its intense, slightly licorice-like aroma is suitable for infusions, pastries, and natural liqueurs.

Description

Fine, light beige to brown powder, obtained by slowly grinding ripe fruit. Its scent is sweet, aniseed, with a slight vegetal note. It is easily incorporated into dry or liquid preparations, and is used in small quantities.

Nomenclature

• Common names: Green anise, anise powder
• Latin name: Pimpinella anisum
• Family: Apiaceae
• Part used: Fruit (seed)
• Form: Powder
• Origin: Eastern Mediterranean, Western Asia
• English name: Anise seed powder
• German name: Anispulver
• Name in Spanish: Polvo de anís
• Name in Italian: Polvere di anice
• Name in Arabic: مسحوق اليانسون (Mas'houq al-Yansoun)

Main virtues

Gentle and digestive powder, ideal for enhancing infusions, flavoring natural recipes, or adding to pastry preparations, homemade treatments or digestive drinks.

Main constituents

Essential oils (anethole, estragole), flavonoids, starch, plant proteins, fibers.

Use and dosage

• Infusion: 1/2 teaspoon per cup, infuse for 5 to 7 minutes covered.
• Cuisine: 1 to 2 pinches in cakes, desserts, oriental dishes or spice mixes.
• Beverages: added to syrups, iced herbal teas or digestive liqueurs.

Precautions, side effects and contraindications

• Avoid in people allergic to Apiaceae.
• Store away from air, moisture and light.
• Do not overdose over a long period of time without professional advice.

History and origin

Green anise has been cultivated for over four millennia. It is mentioned in Egyptian, Greek, and Roman writings, particularly for its dietary and ritual uses. Its powdered form now offers a practical alternative for quick, everyday use.

Miscellaneous information

• Storage: in an opaque airtight container, at a stable temperature.
• Packaging: resealable kraft bag, glass jar or metal box.
• Appearance: Fine beige to light brown powder.
• Smell: aniseed, sweet, slightly vegetal.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Corpus of ancient and medieval herbalism
• References on culinary spices and herbs
• Oriental and Mediterranean literature

🔎 Information

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