Difference between revisions of "Aniseed"
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* Thomas Gregory, ''The Condensed Chemical Dictionary'', Reinhold Publishing, New York, 3rd ed., 1942 | * Thomas Gregory, ''The Condensed Chemical Dictionary'', Reinhold Publishing, New York, 3rd ed., 1942 | ||
Revision as of 13:37, 29 April 2016
Description
The pungent seed from the anise plant, Pimpinella anisum, native to the Mediterranean countries and India. Aniseeds have a licorice-like flavor and are used as an ingredient in pastries, meat, and vegetables. The tiny seeds contain about 2.5 percent oil of which the principal component is anethole. The essential oil was once used as a preservative in pastes and glues and as an enamel medium. It is now used as a licorice flavoring in absinthe, anisette, and Pernod liqueurs.
Synonyms and Related Terms
anise seed; anise oil; anise camphor; aniseed oil; Pimpinella anisum (anise burnet saxifrage); Aniseed Turpens [Potclays]
Additional Images
Drawing of Pimpinella saxifraga
Sources Checked for Data in Record
- Thomas Gregory, The Condensed Chemical Dictionary, Reinhold Publishing, New York, 3rd ed., 1942
- Encyclopedia Britannica, http://www.britannica.com Comment: Anise. . Retrieved June 6, 2003, from Encyclopædia Britannica Premium Service.
- G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971 Comment: p. 751
- Matt Roberts, Don Etherington, Bookbinding and the Conservation of Books: a Dictionary of Descriptive Terminology, U.S. Government Printing Office, Washington DC, 1982
- Robert Fournier, Illustrated Dictionary of Practical Pottery, Chilton Book Company, Radnor, PA, 1992
- Random House, Webster's Encyclopedic Unabridged Dictionary of the English Language, Grammercy Book, New York, 1997