Anise matalahuga or green anise

TECHNICAL INFORMATION

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

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ORGANOLEPTIC INFORMATION

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

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PHYSICAL-CHEMICAL INFORMATION

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

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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.