Origin and production
“STAR ANISE – A SWEET, AROMATIC SPICE FROM SOUTHEAST ASIA”.
Star anise comes from the tropical regions of Southeast Asia, especially China and Vietnam. It is obtained from the star-shaped, dried fruit pods of the evergreen Illicium verum tree. It is mostly grown on small farms, where the warm, humid climate offers ideal conditions for its intense aroma. Its striking star shape gave the spice its name.
Taste and aroma
Star anise has an intense, sweetish and spicy flavor with distinct notes of licorice and cloves. Its warm, slightly bitter aroma is unmistakable and gives dishes depth and character. This combination of sweetness, spice and mild heat makes it a popular ingredient in both sweet and savory dishes.
Application
In Asian cuisine, star anise is an essential part of classic spice blends such as five-spice powder and of aromatic broths such as “pho”. It goes wonderfully with braised dishes, curries, stews and meat sauces, but also with desserts, compote, baked goods and mulled wine. Whole or ground, it releases its full aroma best when it is cooked along with the dish.
Good to know
Star anise is rich in essential oils, especially anethole, which is also found in anise and is responsible for its characteristic flavor. It has been an integral part of Chinese and Vietnamese cuisine for centuries.
Ingredients
Whole star anise
