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.
Lavender, rose, peppermint, nutmeg, Neroli
Aldehyde, estragol, anise alcohol, limonene
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.
|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 @ 20Â°C|
|Extraction Method||Hydro Distillation|