Keywords: Anise Spice / Anise Seed Spice / Anise Pimpinella Anisum / Seed Anise / Anisum / Anise Aniseed / Anise / Aniseed/ Anise seed / Egyptian Anise seeds / Aniseed / Pimpinella Anisum / Egyptian Anise / Yansoon
Botanical Name: Pimpinella Anisum
Family: Apiaceae
Origin: Egypt
Packing: 25 kg bags
HS Code: 09096100
Cultivation: Common
Commercial Details:
Crop: May
Form: seeds
Volume: if 1X20" FCL: 13 MT & 1X40" FCL 25 MT
The health benefits of Anise seed:
1) Greeks used Anise for centuries as a food flavor, especially in dishes that have a touch of sweetness or a bit of spice.
2) Also, Greeks used Anise seeds as a cure for insomnia. And adding a little honey to Anise in the morning freshens the breath.
3) On the other hand, Greeks used Anise to help enhance romance for lovers as it was known as an aphrodisiac.
4) In addition, anise helps to relieve gas because it is carminative; it's helpful for problems such as flatulence and colic. Also, it can help to reduce bloating that comes from gas.
5) Anise is an antispasmodic that can help to relieve the muscular cramping that causes pain in the digestive tract, it also relieves menstrual cramps, so if you are suffering from spasms from poor digestion, such as intestinal cramping, anise will relieve your problems.
Amazing use by Ancient Egyptians
Ancient Egyptians were among the first to use anise. They used it to treat bloating, diarrhea, mouthwash, and urinary incontinence.
In addition, they used anise oil to treat coughing; they also used seeds to increase the yield of milk if added to the feed of cows, sheep, and goats
The countries we export to USA, Canada, Brazil, Argentina, Chile, Turkey, Poland, Romania, Greece, South Korea, Taiwan, Malaysia, China, Australia, Kuwait, Saudi Arabia, Iraq, Lebanon, Morocco, and South Africa.
We have ISO 9001, ISO 22000, MFDS South Korea, FDA registration of USA,
And finally: we deal with our clients as friends & partners, so we do our best to build a trustful between both of us to have a long-term relationship and not a spot deal.
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