The star of spices

This spice is not only warm, sweet and fragrant but also has medicinal properties.

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Star anise is a seed pod from the fruit of the illicium verum plant, an evergreen shrub native to Southwest China. Usually having an average of eight points, each containing a single pea-sized seed makes it shaped like a star and hence the name. Both the pods and the seeds are used in cooking and contain the sweet, potent anise flavour. It is available in both the whole and ground form.

Star anise has a very strong, distinct flavour that is warm, sweet, and spicy, similar to that of licorice, fennel, and clove. Although the flavours of this spice are generally thought of as sweet, it is commonly used in savoury dishes and pairs well with citrus, onions, poultry, beef, cinnamon, nutmeg and ginger. But it must be used in small quantities.

Not only is the star anise used in culinary applications for its distinct flavour but it is also incorporated for its medicinal benefits. Star anise is a pillar ingredient in Chinese cooking; it is one of the main flavours in Chinese five-spice powder and is also used to make tea and season roast duck and other meats. In Vietnamese cuisine, star anise is part of the well-known soup, pho. In Western cultures, it is more often used to flavour liqueurs, such as absinthe, sambuca, and pastis, as well as baked goods like cookies and cakes.

Whole pods can be simmered in sauces, marinades, and soups, and then removed before serving. The pods do not soften as they cook and therefore cannot be consumed. The pods are very strong in flavour and if added too early to a recipe can overwhelm the other ingredients. The ground spice is much easier to work with.