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Anise Details & Specifications |
| Useful
Link |
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| Botanical Name |
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Pimpinella anisum Linn. |
| English Name |
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Anise |
| Hindi Name |
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Saunf |
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| CATEGORY |
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Carminative |
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| SOURCE |
| Part used |
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State of the part used |
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Fruits |
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Seeds |
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Ripe and dried |
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| FAMILY |
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Umbelliferae |
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| GEOGRAPHICAL SOURCE |
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The plant is indigenous to India and is found in following countries:-
? Bulgaria
? Egypt
? France
? Greece
? India
? Italy
? Malta
? Mexico
North Africa
Russia
Spain
West Asia
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| IDENTIFICATION |
| Organoleptic characteristics |
| Colour |
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| Odour |
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Aromatic and agreeable |
| Taste |
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Sweet and spicy |
| Size |
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5.0 mm long and 2.0 mm broad |
| Physical
Standards |
| Total Ash |
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N/A |
| Moisture |
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N/A |
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| CHEMICAL CONSTITUENTS |
| Major |
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Major chemical constituents responsible for physicochemical and therapeutic action of the herb are:-
Volatile oil (2.5 to 3.5%)
Fixed oil (8.0 to 23.0%)
Choline starch (5.0%)
Anethol (84% to 87% )
? Chavicol (13% to 15% /p>
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| Minor |
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Minor chemical constituents of this herb affecting color, odour, taste and stability are
Fixed oil
Choline
Sugar
Mucilage
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| CULTIVATION |
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The plant prefers dry and light soil. The seeds may be sown on a warm, sunny day early in April and when they come up they are thinned to keep them clean from weeds. The plant flowers in July and will ripen in autumn if the season is warm when the plants are cut down and the seeds threshed out.
Threshed out seeds may be easily dried in trays in a current of air or by moderate heat. The seeds when dry are grayish brown, ovate, hairy, about one-fifth of an inch long, with ten crenate ribs and often have the stalk attached.
The commercial varieties differ considerably in size but the larger varieties alone are official. The Spanish Anise are the largest and the best adapted for pharmaceutical use, yielding about 2.8% to 3.2 % of oil.
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| STORAGE |
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To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions :-
Air tight containers
Protection from light
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