Star Anise is an eight-pointed star-shaped spice pod with a mildly sweet licorice flavor. It's famous for significantly contributing to many Asian dishes by deepening the flavor profile to create an umami taste. Star anise grows as an evergreen tree native to both southern China and northeast Vietnam, and over time, it has widened its reach to its Southeast Asian neighbors: Laos, Japan, the Philippines, and Korea. Not only does it grow in their tropical regions, but it also spices up their tasty dishes. For instance, Vietnam's famous soup (pho) warms your bones when it's chilly outside. This multi-layered soup features the distinct licoricey undertone of Star Anise in a warm broth laden with meat, spices, and noodles.
Chef, what are some uses for Star Anise?
Are you thinking of Chinese 5 spices? How about plum sauce or Vietnamese pork ribs? Are you getting hungry? Star Anise eases the bitterness in foods and flips the flavor, making them more delicious. Consider adding it to your bitter greens, collard greens, or mustard greens. Try some of your recipes. Season it on your pork chops, sausage, or your meat substitution. This major holiday, give your pan sauce a lift.
What is the history of Star Anise?
Star anise uses include medicine, food enhancement, and food preservation. British sailor, Thomas Cavendish, brought star anise to Europe in the late 16th century and sold it through the tea route from China to Russia. Russia used it in food preservation to sweeten jams, desserts, and many other items in preparation for their long winters.
Anise is a seed that rests within a seed pod and is spicier than its milder cousin, Star Anise.