Aniseed Hydrosol

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Aniseed Hydrosol
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Aniseed is commonly distinguished as star flower. It is actually a dry flower in the family of spices, and known for its unique distinctive aroma and flavor. Usually in the kitchen it is used for flavoring food or some vegetable. The dry flower is crushed and processed through a steam distillation process to obtain Hydrosol. Confectioner and bakery industries, uses as flavoring cakes and confectioners.

Common name:

Anise

Blends with:

Lavender, rose, peppermint, nutmeg, Neroli

Constituents:

Aldehyde, estragol, anise alcohol, limonene

Uses:

The Aniseed hydrosol is noted as to be used for aromatherapy and as a flavoring agent. The oil is mixed with some kind of herb oils for massage, but generally it is found as a flavoring agent in cakes, biscuits, beverages and other confectioneries eatables. The oil also creates the same aroma in the food and vegetable as dry flower provides, so it is mixed in special cuisine of vegetarian and non vegetarian dishes.

Additional Information

Botonical Name Illicium-Verum
CAS # 7732-18-5
Country of Origin Australia
Color & Odor Clear to slightly hazy liquid with Characteristic of aniseed scent
Solubility Soluble in ethyl alcohol & water
Specific Gravity 0.970 - 1.030 @ 20°C
Optical Rotation 1.4230-1.4260
Refractive Index 1.5510
Flash Point N/A
Major Constituents No
Extraction Method Hydro Distillation
Name Aniseed Hydrosol
Featured No

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