About Star Anise Whole Organic
Star anise has a strong, distinct flavor that is sweet and spicy. It resembles to licorice, fennel seeds, cloves, and of course anise seeds. Although the flavor of star anise is generally thought of as sweet, it is commonly used in savory dishes; it pairs well with citrus, onions, poultry, beef, cinnamon, nutmeg, and ginger and should be used in small quantities.
Star anise is essential to Chinese cuisine and indispensable to five-spice powder. In South India, it may be added to biryani and used in some versions of Garam Masala. Vietnamese pho would be incomplete without its distinctive flavor.
Star anise is rich in shikimic acid, which has shown to bolster the immune system, it is an antibacterial agent and aids digestion. In Chinese medicine is often used for digestive problems, stomach pain, headaches and rheumatism.
Storage and shelf life
Store organic star anise in a dry and sealable food storage container – we recommend glass. Keep the container in a cool, dry and dark area out of the sun and heat. Sunlight and heat can reduce the nutritional and flavoring quality of the herb. Keep the container away from liquids that may leak into it.
Organic star anise, when properly stored, have a shelf life for up to 1 year.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
The product is delivered in recycled paper bags.
Nutricional information
Per teaspoon (2,1g)
Calories 7,1
Total Fat 0,3gr
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0,1g
Monounsaturated Fat 0,2g
Cholesterol 0mg
Sodium 0,3mg
Potassium 30mg
Total Carbohydrates 1,1g
Dietary Fiber 0,3g
Protein 0,4g
Allergens: No know allergens.
How to use
Star anise is essential to Chinese cuisine and indispensable to five-spice powder. In South India, it may be added to biryani and used in some versions of Garam Masala. Vietnamese pho would be incomplete without its distinctive flavor.
Star anise has a pungent and sweet flavor with a mildly numbing effect, and an agreeable fresh aftertaste. It enhances the sweetness of leeks, pumpkin and root vegetables. Much of the flavor is locked up in the hard carpels of the pods; each carpel contains a seed – shiny seeds have less flavor that the carpels where the fragrant compounds are concentrated. The flavor and aroma is best released in presence of oil and alcohol and when cooking with alliums ( onion, garlic, leek, scallion, chives, shallot). It is better to slow cook with the whole pods to allow time for the flavors to escape the woody husk.
It is also used in sweet preparations to flavor syrups for poaching figs, pears and other tropical fruits. It is widely used in soups, stocks and marinades for steaming meat. Star anise also colors and flavors the marbled tea eggs.
You can also add one star per cup into freshly brewed coffee, herbal teas or chai.
Flavor Pairings
Chicken (in stock for poaching), Pork, fish and seafood (in broth for court-bouillon), figs, tropical fruits, leeks, pumpkin, root vegetables, cinnamon, nutmeg, cloves, ginger, garlic, lemon grass, lime peel, soy sauce.
Other interesting information
Star anise’s Latin/ botanical name means “allurement”, referring to its sweet smell and pretty shape. It has been cultivated for more than 3,000 years for culinary and medicinal use in its native southwest China and northeast Vietnam. It symbolizes good fortune in Chinese culture, where finding a star with more than the normal eight arms is considered very good luck. Currently is cultivated in China, India, Vietnam, the Philippines, Japan and Taiwan.