Anise matalahuga or green anise

Aniseed oil, Green Anis oil, Pimpinella Anisum oil spanish

Anise matalahuga or green anise

Pimpinella anisum
CAS: 8007-70-3 / 84775-42-8 EINECS / ELINCS: 283-872-7 FEMA: 2094

TECHNICAL INFORMATION

CAS  8007-70-3 / 84775-42-8
EINECS / ELINCS  283-872-7
FEMA  2094
INCI NAME  Pimpinella anisum seed oil

ORGANOLEPTIC INFORMATION

Aspecto  Liquid transparent and freezing.
Color  Yellow to colorless.
Olor  Characteristic aniseed and sweet, note to anetol.

PHYSICAL-CHEMICAL INFORMATION

Densidad  0.980 – 0.990
Refracción  1.552 – 1.561
Rotación  (-2º / +2º)
Punto de inflamación  98ºC

CHEMICAL COMPOSITION (Active principles)

Componente NORMA
ESTRAGOLE  0,5 - 3
g-HIMACHALENE  1 - 5
Cis-ANETHOLE  0,1 - 0,4
Trans-ANETHOLE  87 -94
ANISALDEHYDE  0,1 - 1,4
2-METHBUTISOEUGENYL  0,3 - 2

DESCRIPTION

The oil of Anís matalahúga essential is obtained by steam trawling of the Pimpinella anisum, also known as green anise.

It originates from eastern Europe and the Middle East, with the areas of Seville and Cordoba currently being the two main European centers for the production of this seed.

Plant annual up to 50 cm high, with straight, pubescent, rounded and striated stems, which are born from a woody root. Leaves petiolate, the lower heart-shaped and lobed and the upper linear lanceolate. Its flowers are formed in umbels of five petals and their fruits, 3-5 mm, are very aromatic.

The harvesting of the fruit takes place in summer, before its total maturity.

Related to the culinary traditionally use and the elaboration of liqueurs, although being very rich in anethole the traditional medicine the pcs for digestive problems, being good antiseptic and antispasmolytic.