Extraced from the seed of a plant named Pimpinella Anisum. It owes its flavour to a substance called anethol, (C10H12O). The seeds yield about 2 – 4% oil. It is used on the continent in certain cakes and in the manufacture of certain liqueurs. (See fennel.)
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham
So pleased that “Z” wasn’t the end of the alphabet series.
Glad you’re enjoying. It’s a huge book, so we’re going to go all the way through again.