Star Anise: Aromatic Spice
Sweet, warm, and liquorice-like, star anise adds a unique aroma to both sweet and savoury dishes. It’s essential in Asian broths, spice blends, and slow-cooked recipes.
Star Anise
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What is Star Anise?
Star anise is a key ingredient in many Asian cuisines, particularly Chinese and Vietnamese, where it flavours soups, braises, and pho.
Its distinctive liquorice aroma comes from the compound anethole, also found in aniseed and fennel.
Star anise is used whole for slow-cooked dishes or ground in spice blends like Chinese five-spice powder. It has also been valued for medicinal properties, including digestive and antimicrobial benefits.
Its unique shape and flavour make it a visually striking and aromatic spice in both sweet and savoury dishes.
Flavour and Taste
Star anise has an intensely sweet, liquorice-like flavour with warm, aromatic undertones and a subtle hint of spice. Its bold taste works beautifully in soups, braises, stews, and desserts, and both whole pods and ground star anise can be used to impart fragrance and depth.
Facts about Star Anise
FAQ
What does star anise taste like?
Star anise has a sweet, liquorice-like flavour with warming, aromatic notes and a hint of spice.
What are the main types of star anise?
Culinary types include whole star anise (pods), ground star anise (powdered), and Chinese star anise (the standard cooking variety). Japanese star anise is toxic and used only for ornamental purposes.
How is star anise used in cooking?
Use whole pods for slow-cooked dishes like soups, braises, and broths, or ground star anise in spice blends, baked goods, and sauces.
What dishes pair well with star anise?
Star anise complements Asian soups, pho, braised meats, Chinese five-spice dishes, and certain desserts, adding sweet, warm, and aromatic depth.
How do you store star anise?
Store whole or ground star anise in an airtight container in a cool, dark place to preserve its aroma and potency.
Recipe Idea:
Star Anise-Infused Broth
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Simmer 4 cups of water with 2 whole star anise pods, 1 cinnamon stick, ginger slices, and a dash of soy sauce for 10–15 minutes.
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Use as a base for soups, ramen, or braised meats for a fragrant, spiced broth.