Star Anise (Illicium verum)
Information about Star Anise
Star Anise, also called Chinese Star Anise and Star Aniseed, is a spice obtained from the fruits of an Asian shrub. It is so-named because the seed pods are star-shaped and contain a highly aromatic compound called anethole, which is responsible for the anise-like flavor of the spice.
Star anise is indigenous to southeastern China, but is also cultivated in Vietnam and in India, where it is known as ba jiao and badian khatai, respectively. Oddly, this species of tree is also found in New South Wales along the eastern coast of Australia. However, this spice should not be confused with Japanese star anise (Illicium anisatum), which is highly toxic.
In China, star anise is a key ingredient in savory dishes and in foods prepared using a method referred to as “red” cooking. Typically, these are stews that consist of meat and vegetables (and sometimes boiled eggs) that are braised for 20 minutes to produce hongshao or for several hours to achieve lu. In either case, and as the cooking term suggests, the end result is tender, flavorful and takes on a red color from the combination of soy sauce, fermented bean paste and spices.
Although the small tree that star anise is harvested from can continue to produce fruit for as long as 100 years, it takes at least six years before the first pod appears.
As a component of garam masala and Chinese Five-Spice Powder, star anise is a common seasoning in Indian and Asian foods. Whole star anise is also used in potpourri mixtures and tea blends.
Origin: China
Active Compounds: 1,4-cineol, shikimate (shikimic acid)
Plant Part Used: Seed pod
Storage Tips: Store in an: airtight container away from heat and light. Whole star anise will keep for a year properly stored. Grind just before using as a baking spice because the powder only lasts a few months.
Appearance and Aroma: Pods are a deep amber color with a scent reminiscent of licorice. Each pod holds 3 to 5 glossy seeds.
Culinary Uses: Featured in Asian cooking. Infuse whole star anise pods in wine, gin, vodka or brandy. Add to custom tea blends, especially chai recipes. Use the ground spice in baking. Star anise flavor goes well with beef and pork as a component in marinades and BBQ sauces. Star anise is also used to flavor several types of liquors, such as French pastis and sambuca and Galliano from Italy.
Flavor Profile: Star anise has a warm, spicy, licorice-like flavor.
Aromatic Uses: Star anise contributes a spicy note to perfumes.
Wellness: A whole pod may be chewed to fresh breath.
Decorative Uses: Add the whole pods to potpourri and simmering spice mixes.
Industrial: Star anise is a flavoring agent in chewing gum, candy and cough syrups. The seed is used to manufacture the antiviral drug oseltamivir (Tamiflu).