Star Anise (Aniseed Star)
This aromatic spice has an aniseed-like taste and is used in Chinese spice blends. Great on spare-ribs, crispy duck, roast chicken, and in beef soups and stir fries. Best used sparingly and can be ground before use.
The history of anise seed goes way back. It has been used as a medicine and flavouring since prehistoric times and is an essential ingredient in Chinese medicine. The Romans even used anise to prevent indigestion. It has also been used to prevent bad dreams, treat scorpion bites and ward off the evil eye. Anise seeds smell and taste like liquorice. It is related to caraway, dill, cumin and fennel. Anise is native to the Middle East, but today we get it mostly from China, Vietnam, Spain and Mexico. In Europe it is used in cakes, cookies and sweet breads. In the Middle East and India, it is used in soups and stews. Its liquorice-like flavour is popular in sweets while anise oil is used in liqueurs. Anise is also popular in fish and seafood dishes.
Available in 50g spice jar.
Culinary UsesStar anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck. In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the spice.. It flavours marbled eggs, a decorative Chinese hors d’oeuvre or snack. Mandarins with jaded palates chew the whole dried fruit habitually as a post-prandial digestant and breath sweetener - an oriental comfit. In the West, star anise is added in fruit compotes and jams, and in the manufacture of anise-flavoured liqueurs, the best known being anisette. It is an ingredient of the mixture known as 'Chinese Five Spices'.
IngredientsWhole Aniseed Stars
Nutrition / Allergen InformationSuitable for vegetarians
Gluten Free
