Substances & Homeopatic Remedies

Pimpinella anisum

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In Western cuisine, anis is mostly restricted to bread and cakes; occasionally, bread fruit products are aromatized with anis. In small dosage, it is sometimes contained in spice mixtures for sausages and stews. Its main application are, however, anis-flavoured liquors (raki, ouzo, pernod; see also southernwood on absinthe).
In the East, anis it is less known, fennel and star anis being more easily available. Anis may, substitute fennel in Northern Indian recipes, but it is a less suited substitute for star anis.
Anis appears occasionally in Mexican recipes, but I am not sure whether Mexican cooks would use it when and if their native anis-flavoured herbs (Mexican tarragon and Mexican pepper-leaf) are available. Anyway, anis is an acceptable substitute for both, although tarragon is even
is even better.

ITA
L’anice era conosciuta dagli arabi spagnoli che la chiamavano “torna-marito”, poichè stimolava il ritorno dei mariti alle spose abbandonate; questa virtù magica veniva logicamente spiegata dal fatto che le mogli potevano, con questa pianta, correggere il loro cattivo alito. Una ricetta indiana per aumentare le dimensioni del lingam  utilizzava  shopa, ovvero semi di anice, ridotti in polvere ed emulsionati nel miele come unguento da applicare sul  lingam prima dell’amplesso. Si diceva che rendesse la donna sottomessa alla volontà dell’uomo, tanto intenso era il suo appagamento.