Green Anise from Madagascar - Spice

Madagascar

• Botanical Name: Pimpinella anisum
• Botanical Family: Apiaceae
• Extraction Method: Manual harvesting of seeds, sun drying
• Part of the Plant Used: Seeds
• Geographic Origin: Madagascar
• Appearance: Small oval seeds, light green to brown in color
• Odor: Sweet, aniseed, slightly spicy
• Flavor: Sweet, aniseed, slightly spicy
• Main Constituents: Anethole, estragole, linalool
• Moisture Content: 8-12%
• Solubility: Soluble in oil and alcohol, insoluble in water

• Digestive: Stimulates digestion and helps relieve stomach aches and bloating.
• Antispasmodic: Helps relieve cramps and muscle spasms.
• Carminative: Reduces intestinal gas.
• Antioxidant: Protects cells from damage caused by free radicals.
• Antimicrobial: Helps combat bacterial and fungal infections.

• Gastronomy: Used in both sweet and savory dishes to add a distinctive anise flavor.
• Baking: Incorporated into recipes for desserts, cookies, cakes, and confections for an aniseed touch.
• Beverages: Employed in the production of liqueurs, teas, herbal infusions, and hot drinks.
• Wellness: Used in infusions for its therapeutic properties.

• Culinary: Add whole or ground anise seeds to your recipes for a unique anise flavor.
• Infusion: Use the seeds to prepare herbal teas and hot beverages.
• Spice Blends: Combine with other spices to create flavorful blends.
• Decoration: Use the seeds as an aesthetic garnish to decorate your dishes and desserts.

• Use in moderation, as anise has a very strong flavor.
• Store in a cool, dry place, away from direct sunlight.
• Avoid excessive use, as it could lead to stomach discomfort.