Anise (star) fruit

image source: nation kapoor

star anise (illicit verum) fruit

Star anise, illicium verum, is a culinary spice that has been used for centuries to treat epileptic and hysteric attacks due to its sedative property. It is a popular ingredient in mouthwash and breath fresheners. In low dosages, it can be used to treat rheumatism and arthritis, or ailments caused by spasms such as cramps, coughs, aches, diarrhea, nervous afflictions and convulsions. Its essential oil is obtained either through steam distilled or CO₂ extraction.

1. Scent impression – Intensely sweet, warm, spicy, licorice-like bouquet with a dry, herbaceous undertone of good tenacity. It is a strong aroma and should be used sparingly.
2. Scent impact – 160
3. Scent life – 18 hrs
4. Scent category – Spicy / Herbaceous
5. Perfume note – Top
6. Perfume function – Modifier
7. Average amount in perfume composition – 1%
8. Suggestions for usage in natural perfumery – amber bases, musk notes, earthy accords, chypre, fougère, eau de Cologne, oriental perfumes.
9. Blending suggestions – acacia abs, agarwood eo & co₂, amyris eo, angelica root eo & co₂, basil (sweet) eo, co₂ & abs, bay (west indies) leaf eo, benzoin abs, birch (sweet) eo, bois de rose eo, buddha wood eo & co₂, cabreuva eo, calamus root eo & co₂, caraway seed eo & co₂, cardamom seed eo, co₂ & abs, carrot seed eo, co₂ & abs, cassia bark eo & co₂, cedarwood eo & abs, champa (white) flower eo & abs, cinnamon eo, co₂ & abs, clove bud eo, co₂ & abs, coffee eo, co₂ & abs, cocoa co₂, coriander eo, co₂ & abs, cypriol eo, elder flower abs, fennel (sweet) eo, co₂ & abs, fenugreek eo. co₂ & abs, fir (balsam) eo & abs, galangal eo, ginger eo, co₂ & abs, guaiacwood eo, hay abs, jasmine eo, co₂ & abs, lapsong souchong co₂, laurel leaf eo & abs, lavender eo, co₂ & abs, licorice co₂ & abs, massoia bark eo & co₂, mimosa abs, myrrh eo, co₂ & abs, osmanthus abs, patchouli eo, co₂ & abs, peppermint eo, co₂ & abs, peru balsam eo, co₂ & abs, poplar bud eo & abs, saffron co₂, seaweed abs, siamwood eo, spikenard eo & co₂, styrax eo & abs, sugandh mantri eo, tarragon eo & abs, tuberose abs, vanilla co₂ & abs, vetiver eo, co₂ & abs, violet leaf abs, wintergreen eo, ylang ylang eo, co₂ & abs.

about the photographer:

Nitin Kapoor began his career as a chef in India from which he travelled to several countries in Europe before settling down in London. Due to health reasons, he had to abandon his career as a fine cuisine chef and took up photography instead. Since he could no long cook food, he began photographing them. His current focus is on wedding and event photography. He owns a studio in London.