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Anise (/ ˈ æ n ɪ s /; [3] Pimpinella anisum), also called aniseed or rarely anix, [4] is a flowering plant in the family Apiaceae [2] native to the eastern Mediterranean region and Southwest Asia. [5] The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, [4] fennel, liquorice, and tarragon.
Sambuca (Italian: [samˈbuːka]) is an Italian anise-flavoured liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue ("black sambuca") or bright red ("red sambuca"). [ 1 ]
The flowers of the Shikimi plant. Japanese star anise contains anisatin , shikimin, and shikimitoxin, which cause severe inflammation of the kidneys , urinary tract , and digestive organs. [ 6 ] Other compounds present in toxic species of Illicium are safrole and eugenol , which are not present in the edible Chinese star anise and are used to ...
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Illicium verum (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to South China and northeast Vietnam. Its star-shaped pericarps harvested just before ripening are a spice that closely resembles anise in flavor.
It is the 16th-largest family of flowering plants, with more than 3,800 species in about 446 genera, [1] including such well-known, and economically important plants as ajwain, angelica, anise, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, lovage, cow parsley, parsley, parsnip and sea holly, as well as silphium ...
The essential oil of S. anisatum contains anethole and methyl chavicol, imparting licorice and aniseed flavours respectively. 'Aniseed myrtle' is the name originally coined to specifically describe high quality selections of the trans-anethole chemotype (90%+) - generally recognized as safe for flavouring. These selections are propagated from ...
[14] [8] Leaves, twigs, branches, seeds, roots, flowers, and berries of Sambucus plants produce cyanogenic glycosides, which have toxic properties. [14] Ingesting a sufficient quantity of cyanogenic glycosides from berry juice, flower tea, or beverages made from fresh leaves, branches, and fruit has been shown to cause illness , including ...