Profile: The Elizabeth Taylor of the spice world. She's beautiful and flashy, but also has a lot of depth to her.
The Illicium verum tree is native to southern China, Laos, and Vietnam. The star anise spice is made from the fruits of the delicate pink blossoms. Eight points of Ceylon-colored poinsettias with fine seed like polished beads.
The licorice flavor of anise and star anise comes from the essential oil anethole (the two, however, are not related in any way). Fresh, muscular, flowery, and piercing flavor
Both China and India use the spice medicinally to cure dyspepsia. Many people eat or brew the small seeds. The anethole has the ability to both soothe stomach activity and refresh breath.
It's been used in Asian braises and stews for years, especially with beef, pig, shellfish, winter squash, and beans. Western cultures use the spice more for confectionary, baking, and flavoring alcohol. Poach apples or figs with star anise. To give orange peel a licorice scent, blanch it with a star anise.
|Ingredients:||Dried star anise.|
|Shelf Life:||1 Years.|
|Basic Prep:||No preparation required, ready to use. This product is available whole or ground. Use a food processor or spice mill to grind. The star can be removed or utilized as a garnish when adding whole.|
|Ways To Use:||Use it in light soups, rice pudding, steamed cabbage, roasted/grilled chicken, braised leeks, or poached fish/shellfish.|
|Cuisine:||Chinese, French, Indian, Malaysian, Mediterranean, Middle Eastern, Moroccan, Portuguese, Scandinavian, Turkish.|
|Country of Origin:||Vietnam.|
|Taste & Aroma:||Licorice or Anise, Pungent, Sweet, Warm & Earthy.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|