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See also: Egypt and the See also: Levant, and cultivated on the continent of See also: Europe for medicinal purposes
.
The See also: officinal See also: part of the plant is the fruit, which consists of two See also: united carpels, called a cremocarp
.
It is known by the' name of aniseed, and has a strong aromatic taste and a powerful odour
.
By See also: distillation the fruit yields the volatile oil of See also: anise, which is useful in the treatment of flatulence and colic in See also: children
.
It may be given as Aqua Anisi, in doses of one or more ounces, or as the Spiritus Anisi, in doses of 5-20 minims
.
The See also: main constituent of the oil (up to 90 %) is anethol, C10H120 or See also: C6H4[1.4](OCH3)(CH:CH•CH3.) It• also contains methyl chavicol, anisic aldehyde, anisic acid, and' a terpene
.
Most of the oil of commerce, however, of which anethol is also the chief constituent, comes from Illicium verum (See also: order Magnoliaceae, sub-order Wintereae), indigenous in N.E
.
See also: China, the See also: star-anise of liqueur makers
.
It receives its name from its flavour, and from its fruit spreading out like a star
.
The anise of the See also: Bible (Matt. See also: xxiii
.
23) is Anethum or Peucedanum graveolens, i.e. dill (q.v.)
.
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