Anise, also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon.
| CAS number | 8007-70-3 |
| Botanical Name | Pimpinella anisum L. |
| Plant Part | Seed, dried |
| Origin of raw material | Egypt |
| Origin of product | Egypt |
| Extraction method | Supercritical Fluid (SCF). SCF method is an extraction technique using fluids in conditions that are elevated above their critical point of temperature. The extraction conditions mainly pressure and temperature, are in charge of solubility and selectivity of different compounds in the supercritical fluid Advantages of SCF extraction process include products of 100% natural, fresh close to raw material, high concentration, high solubility, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms, and lipophilic. |
| Application | Traditional use anise is used in folk medicine as an herbal gastrointestinal remedy and for the treatment of respiratory diseases. In food In the food industry, the extract is mainly used to flavor bakery products, confectionery, spice mixtures and alcoholic beverages. In cosmetics As a fragrance, anise extract is used in the general cosmetic industry as well as in the perfume industry due to its characteristic aroma. |
| Shelf Life | 5 years |
