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Anise — Ingredient · Foodgeist
Ingredient
Anise
Anise, Pimpinella anisum, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel and liquorice.
About
Anise, Pimpinella anisum, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel and liquorice.
Aroma profile
Derived from this ingredient’s flavor compounds
green×7
aromatic×9
spicy×5
anisic×4
herbal×6
herbaceous×6
vanilla×3
pungent×5
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
essential oils from spearmint, sweet basil, anise, and kumquat→ are active against →fungi Saccharomyces cerevisiae and Aspergillus niger
“Only the essential oils from spearmint and sweet basil demonstrated cytotoxicity against common foodborne bacteria, while all preparations were active against the fungi Saccharomyces cerevisiae and Aspergillus niger.”
What science says
compound effect
“Star anise (Illicium verum Hook f) has been shown to possess potent antimicrobial properties.”
star anise (Illicium verum Hook f)→possesses→antimicrobial properties
“In anise fruits, trans‐ anethole, 2‐isopropyl‐3‐methoxypyrazine, and anisaldehyde showed high flavour dilution (FD) factors, followed by those of eugenol, cis‐ anethole, estragole and linalool.”
“In anise fruits, trans‐ anethole, 2‐isopropyl‐3‐methoxypyrazine, and anisaldehyde showed high flavour dilution (FD) factors, followed by those of eugenol, cis‐ anethole, estragole and linalool.”
2-isopropyl-3-methoxypyrazine→has high flavor dilution factor→anise
“In anise fruits, trans‐ anethole, 2‐isopropyl‐3‐methoxypyrazine, and anisaldehyde showed high flavour dilution (FD) factors, followed by those of eugenol, cis‐ anethole, estragole and linalool.”
cis-anethole→has high flavor dilution factor→anise
“Anise essential oil exhibited stronger antifungal activities against yeasts and dermatophytes with MIC values between 0.10 and 1.56% (V/V), respectively.”
anise essential oil→exhibited stronger antifungal activities→yeasts and dermatophytes
