Organic green anise
Intense sweet highlights
POWDER Nothing But Plants®
Description: Organic green anise
The ESCOP (European Scientific Cooperative on Phytotherapy) and the Commission E recommend using the fruit of anise for treating dyspeptic disorders and upper respiratory tract congestion.
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A traditional remedy for millennia, green anise (Pimpinella anisum L.) possesses numerous therapeutic properties (antioxidant, antiseptic, antimicrobial ...), and is especially prized for its significant ability to act as a digestive aid and expectorant.
Rich in essential oil, green anise is known for its intense sweet highlights.
Enrich the flavour of your recipes with the sweet aroma of our enchanting ecological green anise!
Green anise, or aniseed (Pimpinella anisum L.) belongs to the Apiaceae family (which includes fennel, carrot, parsley ...). Green anise plants can reach a height of 70 cm. Its flowers are small and white, while the fruit has a strong fragrance, and is brown in colour with 5 thread-like grooves (1).
Originating in the Middle East (2), it grows in West Asia, Mexico, Egypt, the eastern Mediterranean and Spain (3).
Since ancient times, anise has been used both for its medicinal properties and for its culinary virtues (2). It has been employed for 4000 years (4) in traditional Iranian medicine. Green anise is mentioned in the Bible, where the spice is considered useful for paying taxes, similar to mint and cumin (1).
Currently, green anise is used in the food industry as a flavouring in ice cream, candy, gum, and processed fish products (3).
The European Medicines Agency approved the use of anise for the symptomatic treatment of spasmodic mild digestive disorders (bloating and flatulence), and as an expectorant in coughs associated with colds (5).
Anise possesses numerous beneficial properties, such as its ability to act as an antioxidant, antimicrobial, antifungal and analgesic (4). In addition, it is carminative (promotes outgassing) and acts as an expectorant (6).
The fruit of anise contains carbohydrates, proteins, fatty acids, flavonoids, and essential oil rich in trans-anethole (3,6), mainly responsible for the pharmacological properties of the fruit and its aroma and flavour (6).
For medicinal purposes, the recommended dose of aniseed in infusion is 1-3.5 g of whole or chopped fruit in 150 ml of boiling water, up to 3 times a day (5).
For cooking, green anise can be used in many dishes, especially in bakery goods, to which it imparts a sweet taste. Below, we list two recipes in which this aromatic spice is used.
Muffins with orange, chocolate, and green anise (7):
Ingredients (8 people):
- Dark chocolate
- Green anise
- ½ envelope of yeast
- 1 whole orange
- 70 g powdered sugar
- 150 g flour
- 70 g half-salted butter
- 1 egg
How to make:
- Preheat oven to 180° C
- Slice the butter into small pieces and melt over low heat.
- Grate the orange peel and set aside. Squeeze the juice from the orange and also set it aside.
- Place the flour in a bowl. Add the sugar, yeast, and egg. Add the orange peel and 4 tablespoons of orange juice and stir. Next, add the melted butter and stir again.
- Pour the mixture into paper muffin moulds. Grate a bit of chocolate over the muffins and sprinkle on some green anise. Bake for 20 minutes.
Bread with green anise (8):
Ingredients (8 people):
- 500 g white flour
- 10 g salt
- Warm water
- 10 g of baker's yeast
- 2 tablespoons olive oil
- 2 cupped handfuls green anise
- A dash of milk
How to make:
- Place the baking powder and salt in a bowl. Mix with a little warm water.
- On your work surface, fashion the flour into a mound and make a hole in the centre, then pour the mixture into the hole, followed by the olive oil. Mix all the ingredients together.
- Add warm water gradually, until the dough forms a ball that does not stick to your hands. Knead. Store the dough in a bowl and cover with a cloth. Let it sit at room temperature (18-20° C) for 3 hours, allowing the dough to rise.
- Finally, knead the dough on a floured surface. Shape and place on floured baking tray. Cover the bread with a cloth and let stand for one hour.
- Preheat oven to 175º C. Before putting the bread in the oven, make some shallow cuts, and with the help of a brush, baste the bread with a little milk and sprinkle the green anise over the top.
- Place in the oven and cook for 40 minutes. Once cooked, let it cool on a rack so that the bread does not become moist underneath.
- Berdonces i Serra JL. Gran Enciclopedia de las plantas medicinales. Madrid: Tikal Ediciones, 2002.
- Castillo-García E, Martínez-Solís I. Manual de Fitoterapia. 1ª Edición revisada. España: Elsevier Masson, 2011.
- Shojaii and Abdollahi Fard (2012) Review of pharmacological properties and chemical constituents of Pimpinella anisum. ISRN Pharm 2012: 510795.
- Ghoshegir et al. (2015) Pimpinella anisum in the treatment of functional dyspepsia: A double-blind, randomized clinical trial. J Res Med Sci 20(1): 13–21.
- Picon et al. (2010) Randomized clinical trial of a phytotherapic compound containing Pimpinella anisum, Foeniculum vulgare, Sambucus nigra, and Cassia augustifolia for chronic constipation. BMC Complement Altern Med 10:17.
Ingredients: Organic green anise Consulting batch information
Organic green anise fruits (Pimpinella anisum L.).
This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.
Use: Organic green anise Consulting batch information
Used as a spice and for medicinal purposes. For medicinal purposes, the recommended dose of aniseed in infusion is 1 to 3.5 g of whole or chopped fruit in 150 ml of boiling water, up to 3 times a day.
Store in a cool dry place away from sunlight.
Quality: Organic green anise Consulting batch information
FABRICATION AND GUARANTEE:
This food is manufactured under a GMP-compliant. GMPs are the Good Manufacturing Practice guidelines for the European food industry.