How to describe the smell of a species? How to describe the beauty of a seed?

Most people think that smell is important to enjoy the cuisine. There are studies that relate directly smell and power. We could say that when it comes to eating and especially to choose what to eat, smell and sight are the most important senses. In addition, the next step is the association of smell a meal with loved ones. The evocative power of smell is there. Smell is one of the primary senses, so it is very close to the emotions and memories, establishing relationships that are engraved in us, although we are not aware of it. Just to smell the aroma to our mind set the relationship without us noticing. It’s the same with music and words.

This capability is called Proust evocative effect, in homage to the French writer. In his famous novel In Search of Lost Time tells how the smell of a madeleine dipped in tea made him go back to his childhood.
I think most people would consider that food-related odors are capable of bringing memories of pleasant moments of his life, usually from childhood, summer holidays or Christmas. The truth is that most family and social celebrations are related to the food (and odors). I hope my cookies and cakes will evoke fond memories!

For now, I explain a little biology and history of star anise in this human world.

Star anise, Chinese star anise, star anise or Chinese star anise, (meaning eight horns in Chinese) is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum.
The Illicium verum is an evergreen tree native to the small southwestern region of China. The fruits, which have a star shape, are harvested just before ripening. It is widely used in Chinese cuisine, and slightly less in South Asia and Indonesia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also one of the ingredients used to make the broth for Vietnamese noodle soup called pho.
Star anise contains anethole, the same active ingredient that gives the anise flavor. Recently, it is being used in the Western world as a less expensive substitute for anise anise in baking, in addition to the production of spirits, such as Galliano liqueur or liquor French Pastis.

Star anise is used as a tea as a remedy for colic, aerophagia and rheumatism, and the seeds are chewed after a meal to aid a better digestion.

While it occurs in most autotrophic organisms, star anise is the industrial source of shikimic acid, the primary ingredient used to create the influenza drug Tamiflu. Tamiflu is considered as the most “promising” drug to mitigate the severity of avian flu (H5N1); however, some reports indicate that some forms of the virus have already adapted to Tamiflu. We recommend using natural products for disease symptoms.
The shortage of star anise was one of the key reasons why there was a worldwide shortage of Tamiflu (dated 2005). Star anise occurs in four provinces in China and harvested between March and May. Shikimic acid is extracted from the seeds in a manufacturing process of ten stages lasting one year. Reports say that 90% of the crop by the Swiss pharmaceutical manufacturer Roche is already used in the manufacture of Tamiflu, but other reports say there are plenty of spice in the main regions: Fujian, Guangdong, Guangxi and Yunnan.

Initially, it was believed that the star anise was very beneficial and was given to young children and even infants, but recent studies find that in large quantities can be fatal. So he withdrew from the market in 2001 (Contd star anise herbal selling legally).

Japanese star anise is the fruit of Illicium anisatum and is very poisonous. As is morphologically very similar to anise, it is a common adulterant to be monitored carefully. This fruit contains 1% of essential oil and shikimina to which its poisonous properties due. The smell is different from the Chinese star anise, as it is closer to the essence of laurel.

Some people may be allergic to the smell or anise essence when applied directly to the skin in delicate areas of the body.

Storage conditions:
Store in a cool, dry place away from sunlight.

Best before: 1 year after purchase

Herbes del Moli