Star anise

Description

The star anise flower is a beautiful natural wonder with a seed in each of its eight pods. Originating in China, it’s harvested from a small evergreen tree before the fruit ripens, then dried and ground. Ground star anise is used in baked goods to help preserve them. Use it sparingly during cooking, as the pods pack a punch. Compared to anise seeds, the pods have a slightly more bitter flavor.

In China, the pods are used in “red cooking,” where food is slow-cooked in soy sauce. This spice flavors “marble eggs,” many Asian soups, Thai iced tea, and Peking duck. Asian chefs use star anise to add a licorice note to savory dishes, especially pork and chicken. You can even chew the pods to freshen your breath after a meal.

Whole star anise is highly decorative—perfect for garnishing, crafts, or adding to your tea for both looks and flavor.

USAGE: Star anise is perfect for pear, plum, and apple compotes, mousses, sweet fruit soups, and fruit salads. It also complements pumpkin, carrot, beet, and red cabbage dishes, as well as gingerbread, punch, grog, and liqueurs. It works surprisingly well with mushrooms and fish, and is a common ingredient in herbal teas.

MANASGARŠAS.LV TIP: Try making chicken broth with a star anise, a cinnamon stick, and ginger (fresh or dried). Don’t leave the star anise in the broth for more than 20-30 minutes.