Star Anise

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Star Anise (Illicium verum)
Certainly the prettiest spice, star anise is native to southern China and Vietnam, where it has a long history of culinary and medicinal use. Todays avid cooks use it as a flavoring for fish and seafood and in syrups for poaching figs and pears and to spice tropical fruits. Most commonly used parts is the whole star anise, pieces or ground.

Essential To:
Five-Spice Powder

Good With:
Chicken, fish and seafood, figs, tropical fruits, leeks, oxtail, pork, pumpkin and root vegetables

Combines Well With:
Cassia, chili, cinnamon, coriander, fennel seed, garlic, ginger, lemon grass, lime peel, Sichum pepper, soy sauce, dried tangerine peel.

Buying and Storing:
Star Anise is best bought whole or in pieces. It can last up to a year if kept out of bright light or in an airtight container. Buy ground spice in small quantities; it should last up to 2-3 months if kept as the whole spice.

Ingredients:

Preparation:

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