Native to China , star anise comes from an evergreen tree that is related to the magnolia family. Dark brown in color, an oval, light brown, shiny seed is contained in the centre of each of its eight petal-shaped pods. Much used especially in Chinese cookery, the name for this star-shaped spice could not be more appropriate, so named from the stellate form of its fruit.
The star anise is similar in flavor to the anise seed mingled with liquorice. However, the liquorice element is stronger in the star anise and it is more bitter than the anise seed. Apart from being used in cookery, the star anise can also be used to flavor tea.
Often added to braised meat and poultry dishes, the star anise is also an important ingredient in the Chinese five-spice powder, which is a pungent mixture of five ground spices of cinnamon, cloves, fennel seed, Szechuan peppercorns and star anise.
Believed to promote digestion and sweeten the breath, star anise should be chewed in small quantities after each meal. Its medicinal properties extend so far as to ease colic and relieve rheumatism.
Commonly added to all kinds of curries and Indian rendang, star anise serves to enhance the flavor of these dishes. It may be a good idea to add one or two pieces of star anise into your curries, buttered rice and soups for greatly enhanced flavors.
Like all other types of spices, star anise should be kept in a cool dry place, away from direct sunlight, preferably in an airtight container. Stored properly, it may keep up to a year.
Did you know ?
The Japanese use the pounded bark of the star anise tree as incense, and the tree is commonly planted in their temples and on tombs.
[Read More Asian Food Articles]
|
