Description of the spice. Calorie content of the plant and its chemical composition. Does anise have a beneficial effect on the body? What painful symptoms can occur with its excessive use. Contraindications for use. Culinary recipes for dishes with anise. In addition, due to the healing properties of essential oil, anise can accelerate the regeneration of burned areas of the skin. Also, the spice has an anesthetic effect and can reduce the sensitivity of the body.
Harm and contraindications to the use of anise
Despite the detailed list of useful properties of the plant, it, like other food products, can cause significant harm to the body if consumed excessively. It is necessary to control its inclusion in the diet. In addition, the spice has a high calorie content, so there is a risk of impairing the activity of the gastrointestinal tract and slowing down the digestion process.
Consequences of abuse of anise:
- Manifestation of allergic reactions … Small skin rash, inflammation, irritability, apathy, nausea, accompanied by nervous vomiting, profuse salivation, rapid heart rate, headache, fainting, development of botulism, weakening of the body's immune response, metabolic failure, watery stools, flatulence.
- Food poisoning … Feces with undigested food residues, deterioration of the motility of the gastrointestinal tract, aches and pains in the joints, dry eyes and skin, diarrhea, constipation, blepharitis, unstable body temperature, pulling feeling in the lower abdomen, vomiting, yellow eyes.
- Pain during the menstrual cycle … Sudden mood swings, decreased performance, increased sweating, fever, depression, pale face, insufficient hormone production.
- Blood pressure drops … Anise components can negatively affect the integrity of the vessel walls, stretch them and provoke varicose veins, atherosclerosis, coarctation of the aorta, myocardial infarction.
- Toxic shock … Fever, redness of the mucous membranes, migraine, stomach cramps, skin lesions and peeling, loss of consciousness, fever, failure of the liver and kidneys.
Since anise contains a high percentage of essential oils, there is a risk of impairing blood clotting, provoking irritation of the mucous membrane, increasing the acidity of the stomach and causing peripheral edema. It is recommended to be examined by a qualified specialist and determine if you have an individual intolerance to certain components of the plant.
Absolute contraindications for anise:
- Pregnancy and lactation … There is a risk that the spice will negatively affect the development of the fetus, provoke pathologies, the properties of milk will worsen, its production will decrease, and pain in the chest will occur.
- Diseases of the duodenum and stomach … A sharp loss of weight, but at the same time a constant feeling of hunger, bloating, insomnia, damage to the muscle layers, an increase in the level of hydrochloric acid.
- Chronic disruptions in the digestive system … Stool disorders, constipation, diarrhea, acrid belching, heartburn, general weakness, a constant feeling of fatigue, nausea, vomiting with blood, the percentage of mucous secretions, intestinal bleeding, flatulence, pathogenic microflora increases.
- Obesity … Since anise has a high calorie content, it is highly undesirable to use it for people with overweight problems.
- Inflammation of the liver … Internal hemorrhages, sour eructation, deterioration of blood supply, pain in the upper right part of the peritoneum, bitterness in the mouth, yellow tongue, muscle pain, fever.
You should not use this spice for more than seven days in a row, as it can cause skin allergies, impair blood microcirculation and negatively affect overall well-being.
Anise recipes
Anise seeds and essential oil are in demand in cooking. They are added to dairy and fruit soups, cereals, muffins, pancakes, cookies, pies, puddings, canned food, vegetable salads, fish and meat products. Also, the spice is included in the composition of strong alcoholic beverages.
The following unique recipes for anise are distinguished, characterized by ease of preparation and subtle aroma:
- Anise vodka … 400 grams of anise seeds are ground and poured with 3 liters of vodka. The liquid should be infused for several days in a dark and cool room. Then 4 liters of vodka is poured in again and distillation is done. The resulting drink can be used as a stand-alone drink or make homemade wine on its basis.
- Vietnamese Pho Bo soup … A pound of beef is frozen. Put onions, a few teaspoons of anise seeds, half a teaspoon of ground black pepper, paprika, 6 grams of cinnamon in a saucepan. Pour half a liter of water, 1.5 liters of chicken broth and 1.5 tablespoons of fish sauce into the ingredients. Bring to a boil and simmer for about 15-20 minutes. Then 350 grams of rice noodles are prepared. Next, the beef is taken out of the freezer and chopped into thin slices. After that, noodles, meat, chopped green onions and greens are laid out on plates. Pour the cooked broth over and add lemon slices.
- Baked fish with apples … A kilogram of fish fillet is cut into small slices, poured with fresh lemon juice, salted, rubbed with spices and seasoned with marjoram. Then half a kilogram of apples are peeled, removed from the cores and cut into circles. In a deep cauldron, abundantly greased with olive oil, lay a layer of apples, salt and season with marjoram. Above is a layer of fish. Sprinkle it with chopped herbs and put 2 tablespoons of butter. Then repeat the apple layer and put anise on top. The oven is heated to 190 ° C and the dish is set for 25-30 minutes.
- Horse meat basturma … A kilogram of horse meat is washed and fat is cut off. A liter of water is diluted with 4 tablespoons of salt and brought to a boil. After cooling, bay leaves are added. Horse meat is put in brine and refrigerated for several days. After the time has elapsed, the liquid is poured, the bay leaves are removed and the meat is dried with paper towels. In a mortar, grind 6 grams of anise, 2 tablespoons of ground red pepper and 2 tablespoons of cumin. The horse meat is rubbed with spices and left for half an hour. Gauze is wrapped around each slice of meat and tied with twine. The basturma is left in a ventilated place for two weeks. If it becomes dense, then you can serve it to the table.
- Tkemali from green plum … One and a half kilograms of plums are washed, pitted and poured in 150 ml of water. Bring to a boil and grind through a sieve. 50 grams of mint, hot peppers, 50 grams of anise, 4 cloves of garlic and 50 grams of greens are ground in a blender. Green plums are combined with spices, salted and again passed through a blender.
When choosing anise, you should pay attention to its smell and color. If the spice has a subtle aroma and a dark brown color, then its shelf life has expired. This product cannot be purchased. The plant is combined with carrots, cabbage, potatoes, beets, tomatoes, spinach, nuts, apples, plums, pears and alcohol.
Interesting facts about anise
Spice seeds have been found at the sites of Stone Age pile dwellings. In their works, the doctors of Ancient Greece - Pedanius Dioscorides, Hippocrates and Theophrastus - described the unique healing properties of anise.
In a collection of the most ancient scriptures in Sanskrit, methods of using the spice are described. For example, plant vapors relieve headaches and improve thought processes.
In ancient Rome, anise seeds were added to the bath. It was assumed that in this way wounds heal faster, all inflammatory processes are removed and the body is in good shape. Pliny the Elder was the first to note in his writings that the spice has a beneficial effect on breathing and restores the vocal cords. He also argued that anise improves digestion and prevents bloating.
Anise was brought to Europe in the middle of the 16th century and even then began to be added to bakery products. In addition, the plant was hung in apartments as decoration and to improve the air. In the Middle Ages, the Thames Bridge was rebuilt for the money collected from taxes on spices.
In the Russian Empire, the plant began to be cultivated at the beginning of the 19th century. Anise is actively used in the fight against insects. Bugs, moths, centipedes, cockroaches, lice and even ticks die from its pungent smell. The honey glands of anise produce nectar, which is famous for its healing and aromatic properties. And the essential oils extracted from it are used in the manufacture of soap.
Plant seeds are stored for 3 years in a dry and well-ventilated place. Watch a video about the spice anise:
The wide distribution of anise is due to its growing characteristics, useful properties, unique taste characteristics and delicate aroma.
