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ANISE (Pimpinella Anisum)

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Originally appearing in Volume V02, Page 55 of the 1911 Encyclopedia Britannica.
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ANISE (Pimpinella Anisum) , an umbelliferous plant found in See also:Egypt and the See also:Levant, and cultivated on the See also:continent of See also:Europe for medicinal purposes. The See also:officinal See also:part of the plant is the See also:fruit, which consists of two See also:united carpels, called a cremocarp. It is known by the' name of aniseed, and has a strong aromatic See also:taste and a powerful odour. By See also:distillation the fruit yields the volatile oil of anise, which is useful in the treatment of flatulence and See also:colic in See also:children. It may be given as Aqua Anisi, in doses of one or more ounces, or as the Spiritus Anisi, in doses of 5-20 minims. The See also:main constituent of the oil (up to 90 %) is anethol, C10H120 or See also:C6H4[1.4](OCH3)(CH:CH•CH3.) It• also contains methyl chavicol, anisic aldehyde, anisic See also:acid, and' a terpene. Most of the oil of See also:commerce, however, of which anethol is also the See also:chief constituent, comes from Illicium verum (See also:order Magnoliaceae, sub-order Wintereae), indigenous in N.E. See also:China, the See also:star-anise of liqueur makers. It receives its name from its flavour, and from its fruit spreading out like a star. The anise of the See also:Bible (Matt. See also:xxiii. 23) is Anethum or Peucedanum graveolens, i.e. See also:dill (q.v.).

End of Article: ANISE (Pimpinella Anisum)

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