It is used mainly as a flavourant, culinary, household, cosmetic and medicinal. The fruit of anis, commercially called aniseed is widely used for flavouring curries, bread, soups, baked goods, dried figs, deserts, cream cheese, pickles, egg dishes, non-alcoholic and alcoholic beverages. The essential oil is valuable in perfumery. The oil is used for production of anethole and sometimes as sensitizer for bleaching colours in photography. The other functional properties are anti-bacterial, anti-fungal, anti-oxidant, stimulant, carminative and expectorant
Botanical name | Family name | Commercial part |
Pimpinella anisum | Apiaceae | Fruit |
| Indian Names | |
| Hindi | : Valaiti saunf or aawonf |
| Bengali | : Muhuri, Mitha jira |
| Gujarati | : Anisi, Sowa |
| Kannada | : sompu |
| Malayalam | : Shombu |
| Marathi | : Somp, Badishop |
| Oriya | : Sop |
| Punjabi | : Valaiti sounf |
| Sanskrit | : Shatapusapa |
| Tamil | : Shombu |
| Telugu | : Kuppi soptu |
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