By Chisom Ibemere
Anise seeds, alternatively referred to as aniseed, are diminutive seeds imbued with a taste reminiscent of licorice, commonly employed in culinary endeavors and herbal treatments.
Anise seeds possess carminative characteristics that facilitate the alleviation of gas, bloating, and indigestion by fostering proper digestion. It exhibits antimicrobial traits capable of combatting detrimental bacteria and fungi, bolstering a robust immune system.
Anise seeds have been historically utilized in traditional medicine to mitigate coughs and other respiratory afflictions owing to their expectorant attributes. Its seeds are recognized for their estrogen-like qualities, potentially assisting in hormone equilibrium and assuaging menstrual discomfort.
Anise seeds are conventionally employed to stimulate milk production in breastfeeding mothers. Its seeds encompass compounds conducive to diminishing inflammation, rendering them advantageous for conditions like arthritis or inflammatory bowel ailments.
Anise seeds abound in antioxidants, including flavonoids and phenols, safeguarding cells against harm inflicted by free radicals. Its seeds harbor vital minerals such as calcium and iron, contributing to robust bones, teeth, and blood synthesis.
Anise seeds are occasionally incorporated into natural remedies to mitigate colic and other digestive maladies in infants. The aromatic constituents within anise seeds can refresh breath and mitigate halitosis.
How to prepare aniseed
*Take a sauce pan and add water into it.
*Take anise seeds and wash them in strainer.
*When water boiled add seeds into it.
*Boil for 2-3 minutes more.
*Turn off heat and cover the lid for 5 minutes more.
*Strain into cups and drink.