Introduction of Pimpinella anisum (aniseed) to judge its performance and effect of various row to row spacing on the growth and seed yield at Peshawar
Introduction of Pimpinella anisum (aniseed) to judge its performance and effect of various row to row spacing on the growth and seed yield at Peshawar
Anwar Ahmad Khan and Shakeel Haider Zaidi
ABSTRACT
Aniseed is one of the oldest spice which has been cultivated as a specialised crop over vast areas in Egypt, Asia minor, India and Southern Europe for commercial utility of its seed and essential oil which find a variety of uses in various industries. The fruits form an article of commerce and are extensively used by bakers and confectioners to flavour their products. Aniseed on distillation yield 2 to 3.5% essential oil, which contain 80 to 90% anethole, an important estrogenic agent used for the treatment of millennia. The bulk of oil is used in medicine, perfumery, soap and other toilet articles. The distilled water of aniseed is also used by Hakims as carminative to relieve flatulence and for the successive control of cholera. In certain European countries the young leaves and shoots of the plant are used as garnish and for flavouring salad. Pakistan is importing aniseed and essential oil from Iran to meet the local requirements of food processing and allied pharmaceutical industries and the demand is on the increase.
To share on other social networks, click on any share button. What are these?
