Today we will talk about seasoning - star anise, or as it is also called “Star Anise”. In the article you will learn about star anise, what it is, what it is used for and what it tastes like.

Star anise (Latin name Illicium verum) is a plant of the genus Illicium of the Magnoliaceae family. English - Anise Stars, Badain, Badiana, Chinese anise, French - anis de la .Chine, anise etoile, badiane, German. – Sternanis; it. - anice stellate.

Other names: star anise (real), Siberian anise, Chinese or ship anise, Indian anise, illicium. The generic name (Illicium) means "attractive", which may be due to the appearance of the flowers and fruits of the spice star anise.

Star anise - star-shaped spice

The star anise plant is a small evergreen tree. Star anise flowers are similar to narcissus flowers, yellow in color. The tree begins to bloom after 5-6 years, and bear fruit after 6-15 years, but then it can bear fruit for up to a hundred years. What do star anise spices look like?

Ripe fruits of 8, sometimes 7-12, are connected into star-shaped clusters. The single fruit is boat-shaped and dark brown in color. Hard and woody to the touch. Inside there are amber-colored grains - seeds. When ground, the spice is a coarse-grained powder of yellow-brown, sometimes with a burgundy tint.

The smell and taste of star anise

Although the appearance of the common and star anise plants is very different, they have a similar smell (although star anise has a slightly stronger one) and a sweetish taste with a licorice undertone (star anise is less cloying than common anise, with a bitter undertone).

The homeland of star anise is Southwestern China. Now it grows in Japan, Indochina, Laos, the Philippines, Jamaica, Cambodia, and Indonesia.

Contains essential oil (9-10%), 85-90% of which is anethole, as well as farnesol, alpha-terpineol, limonene, alpha-pinene, limonene, hydroquinone ethyl ester, beta-phellandrene, safrole and fatty oil.

Also contains:

• 21 mg. vitamin C;
• 311 mg. vitamin A;
• 646 mg. Ca;
• 440 mg. phosphorus;
• also contains some B vitamins: niacin, riboflavin, thiamine, pyridoxine and folate.

Energy value of star anise

Per 100 grams of product there are 337 kcal or 1411 kJ. And this is 16.9% of the daily human consumption.

But most likely no one will eat star anise in its pure form and in such quantity. Star anise is often consumed by those wishing to lose weight as it reduces appetite.

What are the seeds and fruits of star anise used for?

Both the fruits and seeds of star anise are used as a spice. It is a traditional spice in Indian and Chinese cuisine. It is widely used as a flavoring agent for alcoholic beverages. In cooking it is added to meat dishes, baked goods, and jam. Used in recipes for beef and pork dishes, in goulash, marinades. Chinese duck is cooked with it and added to soups, including fish soup. You can use whole stars, individual fruits or ground star anise. More details about this in a separate section.

Due to the fact that it has antiseptic, antipyretic, expectorant, antispasmodic, and sedative effects, it has found its place in medicine. Decoctions, infusions, and tea are made from it. are described in detail on a separate page.

Some consider star anise to be an analogue of common anise, because... they have similar properties. This is due to the similarity of the composition, but anise and star anise are 2 different spices. – read on our website.

Collection and storage rules

The fruits are collected unripe and dried in the sun, which turns them red-brown. Whole fruits can be stored in a dry, dark place for some time. In turn, ground star anise should be used quickly after preparation, because it loses its aromatic properties. For the same reason, it should be stored in small quantities and stored in airtight packaging. Moreover, the larger the stars, the better the quality of the spice. It is necessary to distinguish Chinese star anise (Illicium verum) from Japanese star anise (Illicium anisatum). The latter is called Shikimi in its homeland (named after the acid it contains) and is toxic. It has a more pungent unpleasant odor.

We hope you have learned all the most useful information about the spice; if you have any questions, ask in the comments)

bitter-tasting berry

Alternative descriptions

bitter berry

Shrub of the honeysuckle family with white flowers and bitter berries

Shrub of the honeysuckle family, symbol of purity and love

Male name: (Greek) good winner

Fruit and berry bush trees and shrubs

. "VAZ-2118"

Medicinal plant

Shukshin's film "...red"

Blooms in a field near a stream

Shukshin's favorite berry

Fruit and berry bush

Red bitter berry

garden berry

. "... red", film

Red drupeberry

Berry that rhymes with raspberry

Red berry Shukshin

What blooms in the field by the stream in the song?

Red cinema berry Shukshina

New car from VAZ

Tree with bunches of berries

VAZ "berry"

Red berry

. “oh, it’s blooming... in a field by a stream”

Husband's younger unmarried sister

Tree with red edible berries

bitter berry

Shrub of the honeysuckle family with white flowers and red bitter berries

Plant of the honeysuckle family

Edible berry

. "... red" (Shukshin's film)

. "Oh, it's blooming... in a field by a stream"

. "...red", film

Blooms in a field near a stream

VAZ "berry"

F. in the refrain kalinka, kalinka, kalinushka, tree and fruit of Viburnum opulus. They generally take the berries; the apples are shaking; Viburnum is broken in bunches. tale The Kalinov bridges are remembered: this is a road paved with brushwood, viburnum, a road through a swamp. Red-hot viburnum, melted, baked in a free spirit under a lid tightly covered with dough. Another species: Lantana, black viburnum, gordovina, gordina, gordina. Oh my viburnum, oh my raspberry, chorus. Viburnum cannot be like raspberries. Kalinina f. tree, viburnum bush. Breaking the viburnum, a wedding custom: on the table for the newlyweds is a ham and a bottle of wine, tucked into a bunch of viburnum with a scarlet ribbon; The newlyweds are raised up and drinking begins, they go to the houses of the bride's parents, relatives, and travelers, and when they return, the friend breaks down the ham and, having plucked the viburnum, distributes the wine. Viburnum, viburnum, related. to viburnum, a tree or fruit made from them, etc. Viburnum shoots are drunk for scrofula. Kalinovka viburnum liqueur, on berries, or tincture, on leaves, shoots. Kalinnyak, Psk. hard Kalinnik, viburnum grove. Kalinnik, viburnum grove, bush; viburnum brushwood, batozhki, for chibuki; viburnum pie; dough that is kneaded on a viburnum; viburnum hunter. Kalinniki mi. eastern distant autumn thunderstorms, glow, lightning, on behalf of St. Kalinik, and July; in the north, early autumn frosts, which is why the saying: God bless the Kalinniki with darkness, i.e. cloudy weather. Kalinka bleak fish, Surrinus alburnus

Shukshin's film "... red"

What blooms in the field by the stream in the song

Many people know this spice from early childhood from the famous antitussive medicine pectusin. It is this spice that gives it its peculiar flavor. You can buy it almost anywhere they sell spices (make sure they are covered).

People often ask about spices, so I decided to do mini-reviews dedicated to one spice, describing its nutritional and medicinal properties, touching on a little of its history and interesting features. Let's start with a common but little-known spice, the taste of which is familiar to everyone - star anise.

Plant and spice star anise: what it looks like.

Star anise (star anise) is a small evergreen tropical tree, Illicium verum, a close relative of the common anise. The flowers are light, from pale yellow to greenish. The fruits are infructescences, usually consisting of 8, and sometimes of 7, 9, 10 and 12 fruitlets, interconnected in the form of a multi-rayed star. Each fruit, or clove, is boat-shaped, dark brown in color, hard, woody to the touch. Inside each ray is one shiny seed. Its homeland is considered to be Southeast China and Japan, and is now cultivated in many tropical countries - South Korea, Vietnam, Cambodia, India, the Philippines and Jamaica. Appeared in Europe in the 16th century. The word "star anise", according to many linguists, is borrowed from the Tatar "bajan" - anise. The spice star anise is a strongly odorous coarse-grained powder, partly yellow-brown, partly reddish-burgundy. Star anise has a slightly sweet, slightly bitter taste, similar to anise, but without being cloying. In terms of sweetness, the active components of star anise are 13 times stronger than sugar! The taste of star anise is sweetish-bitter, pungent, astringent, the smell resembles anise, but the smell of star anise is much more aromatic, subtler and more complex. It is often used in cooking, perfumery and folk medicine. The aroma of star anise is obtained from a mixture of many substances, but the predominant component in it is trans-anethole (90%). It has a sweet, pleasant anise aroma. Of the remaining 10% of the essential oil, anethole isomers are divided among themselves, with methyl chavicol taking over half. There is also a little cis-anethole, it gives an unpleasant anise aroma, but it is less than a percent. There is linalool (the main component of the lily of the valley aroma) and limonene (a pleasant citrus aroma).

Traditional use.

The Vietnamese love beef soups with star anise, and the Indonesians prepare a thick sauce with this spice. The Chinese add star anise to duck aspic, kidneys with sesame and garlic, pickled eggs, and also to the famous shark fin soup - this is the only time the spice is added to a fish dish. >In Armenia, star anise is added to stuffed pumpkin and pickled grapes. Star anise is added to tea to make a refreshing drink. Star anise is used to make grog. Star anise is good in moderation, otherwise the dish will be bitter. Star anise is included in 5-spice spice mixtures, Moroccan spice mixtures, and garam masala. Asian chefs love star anise in meat (lamb, pork) and poultry dishes (duck, chicken, pheasant) and do not spare it when cooking. You can mix star anise with sugar and vegetable oil, another option is with onions, garlic, pepper, cloves, fennel, cinnamon, ginger. In oriental cooking, star anise is used very widely. It is added to gravies and sauces for vegetable and rice dishes. In many Asian countries, star anise is added to fried meat - especially poultry - pheasant, chicken, chicken. It makes dishes piquant, impressive in taste, improves aroma, and makes the meat itself more tender and soft. Star anise goes well with many other spices: black pepper, fennel, garlic, onion, cinnamon, cloves, ginger. Star anise has a sweet taste, very similar to anise, but not so cloying. And the aroma is stronger. Despite its sweetness, star anise is used not only in desserts - although this spice is very good in them, especially in combination with chocolate and some types of citrus fruits. Season meat or vegetable stews with star anise, adding whole stars to the sauce halfway through cooking. If you put a couple of stars in the belly of a duck, goose or chicken, their meat will be saturated with the smell of star anise and will taste more refined. In Northern Vietnam, star anise is always added to beef soups. In Thailand, star anise is an essential component of sweet iced tea with milk and ice. The spice is combined with various products and other spices. The most suitable combinations: with garlic, onion, vanilla, pepper, cinnamon, ginger, cloves.

Well, many alcoholic drinks that are called “aniseed” (like Galliano liqueur) actually contain star anise - it is much cheaper than anise. Star anise is not ignored by alcohol lovers. Anise drinks of varying degrees of strength are loved by residents of the Mediterranean region. In Greece these are ouzo and tsipouro, in France - anise and pastis, in Spain - anisette (a relative of absinthe). Sambuca - in Italy, in Lebanon and Iraq - arak, in Turkey - crayfish.

This spice has been used in cooking since before our era. Star anise came to Europe at the beginning of the 16th century and was very expensive. Europeans immediately accepted this unusual spice, as it greatly improved the taste of baked goods and sweet dishes. Even then, people learned to distinguish the taste of anise and star anise, as star anise was sometimes called. Traditional gingerbread is unthinkable without the aromatic contribution of this spice. Dough for Easter cakes and gingerbreads, Belevskaya, rice and Guryevskaya porridges, sbitni, cherry pies and jam - all these delicacies were traditionally flavored in Eastern European countries with the fragrant star anise. Interestingly, star anise not only improves the taste and adds aroma to dishes, but also increases their shelf life. Star anise came to us from China, where this spice is part of the famous “5 Spice” spice mixture, where in addition to star anise, cinnamon, cloves, Szechuan pepper and cardamom are present and is widely used in cooking.

Cooking.

Adding star anise to strong tea or coffee gives the latter a unique aroma. The spice star anise is widely used in the confectionery industry: cookies, pies, gingerbreads, jelly, puddings, porridges, fruit dishes, preserves, sbitni, liqueurs, tinctures. Star anise is added to the dough at the beginning of preparation, since this spice tends to release its aroma during the heating process, which will be fragrant in the finished product. Or add star anise 5 minutes before the dish is ready and let it brew under the lid.

Star anise can also be added to stewed vegetables. It goes well with sweet vegetables such as carrots and beets. Star anise has a very useful property - it extends the shelf life of foods. Combining perfectly with cherries, star anise in cherry jam helps it not become sugary for up to 3 years. Therefore, star anise is also used in preservation, for example, marinades are prepared with it.

Use of star anise in cooking: - tea from star anise: 1 tsp for a quarter of boiling water. powder, after cooking add up to 1-2 tsp. in regular tea; - confectionery: add the spice 5-10 minutes before the end of the cooking process; - meat dishes: the optimal rate is grams per serving; after adding the spice, you should let the dish sit so that the aroma permeates all the ingredients;

Attention!

1. Pregnant women. During pregnancy, you should refrain from eating star anise and its derivatives.

2. Fish. As a precaution, we note that star anise is incompatible with fish dishes and even spoils them.

3. Excess star anise can add bitterness to the dish, so you need to use it with great care. One tip of an asterisk is enough for a liter jar of compote, and a whole asterisk for a basin of jam. Should not be used during pregnancy, breastfeeding, or with liver disease.

4. Star anise essential oils can be toxic when applied directly to the skin, please use caution!

Medicinal uses of the spice star anise

In the literature, there is also such a use of star anise seeds as the elimination of bad breath, because it was believed that star anise can refresh not only breath, but also thoughts. The Chinese often break off one end of the star with the seed inside and place it under the tongue to freshen their breath.

In addition to antimicrobial properties, star anise also has antifungal properties. In addition, star anise essential oils show good results against resistant strains, including MRSA.

Star anise shows a pronounced anticholinesterase effect, so it is being studied as a means to combat Alzheimer's disease, and its neuroprotective effect has been discovered. It has also been found that star anise enhances the glutathione system and reduces the severity of colitis in rats, showing a good anti-inflammatory effect. It is believed that it prevents age-related decline in testosterone.

Its effect on the gastrointestinal tract is significant: it improves enzyme function and is used as an antiemetic. Star anise has an anti-inflammatory, antispasmodic effect, counteracts flatulence and improves stomach activity, is especially good for young children, and promotes the release of gases.

The raw material of star anise contains sugars, resins, tannin, essential oil (with anethole), and terpenes. Star anise has an anti-inflammatory effect and improves the functioning of the digestive system. There is a legend that a couple of centuries ago, Kyiv confectioners overcame the business crisis by inventing sweets - a medicine that used star anise, giving the candies a pictus flavor.

Like cinnamon, which grows in those places, star anise is especially loved by the Chinese. They were the first to use this seasoning; star anise fruits contain a significant amount (5-10%) of essential oil rich in anethole (up to 90%). Anethole of star anise is represented by the E-isomer, which is less toxic than Z-anethole. Anethole star anise owes its antispasmodic properties and the ability to cause the release of gas. In terms of its chemical composition, star anise is close to anise (especially in the presence of anethole), so it has similarities in taste. However, there is no complete correspondence.

Animal experiments have shown that star anise essential oil can significantly enhance intestinal motility. Medical practice has shown that the effect of star anise on humans, especially associated with anethole, varies under different conditions. In small doses, the plant stimulates digestion and relieves intestinal spasms, and in high doses it stimulates the central nervous system.

The therapeutic effects of star anise: analgesic (pain reliever) and central analgesic (pain reliever). Sesquiterpenoids isolated from star anise in small doses have a local cooling effect, and with increasing concentration - a local anesthetic;

Star anise has antimicrobial activity against a wide range of microorganisms, incl. Porphyromonas gingivalis is a microbe that is usually found in individuals suffering from gingivitis and periodontitis.

Thanks to the essential oils that make up star anise, it thins mucus, reduces hoarseness and promotes expectoration of mucus. It also treats coughs and helps restore a hoarse or lost voice. Liquefies mucus and promotes expectoration. By the way, the very first cough drops were made more than a century ago, in Kyiv, based on star anise. For medicinal purposes, star anise is used in the form of tea or infusion. An infusion of star anise is used for colic and rheumatism, tea for coughs.

In traditional modern medicine, star anise seeds are used to improve the taste of certain medications. Star anise is also a component of a number of breast teas. Thanks to the shikimic acid contained in star anise, it helps with viral diseases and severe colds with cough. Perhaps, at the right time, another component of star anise is entering the fight for health - linalool alcohol. The substance limonene, also found in star anise, prevents certain types of cancer.

Shikimic acid.

Later, shikimic acid (otherwise known as shikimic) was extracted from star anise. Other natural sources of shikimic acid include foods fermented with E.Coli, ginger, fennel, and amber. Although it is in star anise that the maximum amount of this acid, beneficial for human immunity, is concentrated. Some doctors believe that the range of antiviral properties of star anise is not limited to the effect of shikimic acid on the influenza virus.

Although shikimic acid is present in most microorganisms, plants and fungi, it is a biosynthetic intermediate. Therefore, without accumulating, it is spent on subsequent reactions and is usually found in very low concentrations. Shikimic acid is found in significant quantities only in anise and related plants. Oseltamivir, the active substance of the anti-influenza drug Tamiflu®, is obtained from natural shikimic acid through a multi-step synthesis. It is curious that in 2005, star anise practically disappeared from wholesale sales on the world market. As it soon became clear, all the star anise was bought by a pharmaceutical concern for the production of this antiviral drug.

Trans-anethole (star anise essential oil).

Trans-anethole, the main component of star anise oil, has a pronounced vasodilating effect. (Tognolini et al., 2007); Trans-anethole, in an animal experiment with induced hyperglycemia, has hypoglycemic properties, which makes it promising for use in pharmaceutical preparations for diabetics. (El-Soud et al., 2011). Trans-anethole causes the insecticidal effect of star anise. It has been proven that the smell of trans-anethole cannot be tolerated by Prussian red cockroaches.

Star anise, due to its high concentration of trans-anethole, has a secretion-stimulating property. For example, taking it stimulates the activity of the salivary glands - which, along with its antimicrobial properties, is successfully used by toothpaste manufacturers. The property of stimulating secretion is also the basis for the use of star anise for various diseases of the respiratory, digestive and genitourinary systems. Trans-anethole has an antispasmodic, mucolytic (sputum thinning) effect, increasing mucociliary clearance.

Use in perfumery.

Star anise is used by perfumers to create aromatic, aromatic and chypre compositions. It was star anise that was used to create such recognized masterpieces of Jacques Guerlain as “After the Rain” Apres l`ondee: black currant, neroli, star anise, bergamot, citrus fruits, mimosa, cloves, sandalwood, violet, iris, jasmine, vetiver, ylang-ylang , rose, amber, musk, benzoin, vanilla, heliotrope, styrax.

“Twilight” L’HEURE BLEUE: clary sage, star anise, tarragon, bergamot, neroli, rose, tuberose, clove, heliotrope, vanilla, iris, white musk.

Star anise is also used in such famous fragrances as AIMEZ-MOI Caron ORIENTAL (W) - FLORAL cardamom, star anise, mint, bergamot, violet, jasmine, rose, magnolia, heliotrope, tolu balsam, vanilla, iris BALAHE Léonard - floral-fruity - clary sage, pineapple, plum, star anise, neroli, rose, tuberose, iris, civet, sandalwood, vetiver, musk. published

P.S. And remember, just by changing your consumption, we are changing the world together! © econet

Star anise is a spice from the magnolia family that has a bitter-sweet taste and aromatic aroma. It is also called star anise, but has nothing to do with it.

Star anise has only a spicy aroma in common with anise. Ground spice is a yellow-brown or reddish-burgundy powder with small grains.

The homeland of the spice is China, its southern and eastern parts. The spice initially came to Russia through Europe, where it was transported by sea. Later, a route to China through Siberia opened, and star anise was delivered directly by land.

It is grown in special nurseries from seeds, and then planted on plantations. The spice tree grows quite tall and blooms with yellow or green flowers. Then the flowers fall off and the so-called star-shaped fruits appear. Inside are seeds that are dried and used in cooking.

Herbal tea recipe with star anise

This tea can be drunk during the transition period of weather conditions, when our body becomes weak and vulnerable. Using the spice in tea will give you strength and prevent colds and flu.

The composition of tea per half liter of water includes:

• 8 grams of dried thyme;
• 8 grams of linden inflorescence;
• 8 grams of dry St. John's wort;
• 3 raspberry leaves;
• 2 star anise;
• 2 g ginger;
• cinnamon stick;
• slice of lemon;

We prepare our herbs, peel and grate the ginger. Pour boiling water over the teapot, then pour herbs, ginger, star anise into it, pour boiling water over it, cover with a lid and wrap it up. Let it sit for thirty minutes.

Pour the infused tea into tea mugs, add honey, lemon, star anise, and cinnamon. Enjoy your tea!

Properties of star anise

Star anise contains essential oils, resin, tannin, and sugar. It is used in medicine as a remedy that improves the well-being of the entire body and the activity of the stomach, and has a carminative, anti-inflammatory and antispasmodic effect.

Due to the beneficial properties of star anise, it was often added to mixtures, syrups and cough drops. It is also included in many medicines for gastritis, radiculitis and rheumatism.

Recipe for honey gingerbread with star anise

We already know how to prepare healthy spiced tea. What would tea be without sweet cookies?! Therefore, we present to your attention a recipe for delicious gingerbread cookies.

Ingredients:

• honey – 700 grams;
• eggs – 3 pcs.;
• egg yolks – 10 pcs.;
• crushed nuts - 2 cups;
• ginger and cardamom - 1 tsp each;
• cinnamon – 5 tsp;
• star anise – 2 tsp;
• flour – 600 gr.

Pour honey into a saucepan, boil, skim off any foam that has formed on top, then beat it with a mixer.

After cooling, add separately beaten eggs, continue beating, add spices.

Put it back on the fire, heat it up, but don’t boil it. Beat again and add flour little by little, bringing the mixture to a thick consistency. Pour the dough into molds and bake at 180 degrees for half an hour.

Place fresh hot gingerbread on a plate and enjoy with tea!

Culinary uses of star anise

Very often, this seasoning is added to the dough during the kneading process. When the dough products are baked, the star anise heats up and reveals its aroma, which does not disappear in the future.

In Russian and European cooking, the spice is used in compotes, drinks and sweet dishes (pies, cookies, fruit desserts, puddings). Compotes from quince, pears, apples, and plums acquire a delicate aroma with star anise. Popular are liqueurs, bitters, star anise vodka, tea and coffee drinks. This seasoning enhances the taste and increases the shelf life of products.

The peoples of Asia like to sprinkle plenty of star anise on fried poultry, lamb, and pork dishes. The taste of meat will become more intense if you mix the spice with vegetable oil and sugar. Star anise along with pepper, onion and garlic is added to the gravy for rice, vegetable, and fish dishes.

The seasoning goes well with fennel, cinnamon, black pepper, ginger, cloves, garlic, onion and vanilla.

The spices are used in the following proportions:

• for meat dishes – about 1 gram per serving;
• for liquid dishes - a quarter teaspoon of ground powder per 2 liters;
• for sweet dishes - 1 or 2 stars 5 minutes before readiness.

Star anise prevents sugaring and preserves the natural color of preserves, marinades and pickles, because it acts as a preservative.

Recipe for beef with eggplant and star anise

Ingredients: lean beef, soy sauce, daikon radish, eggplant, green onions, vegetable oil, sesame oil, rice vinegar.

Spices: ginger, potato starch, salt, chili pepper, garlic, dry sherry, star anise, cilantro.

Cut the meat into slices, place it in a bowl with soy sauce, dry sherry and starch. Set aside to marinate. Grind ginger with garlic and chili pepper. We clean and cut the daikon and eggplant into pieces into separate bowls.

Star anise (lat.- Illicium, English - Anise tree, German - Sternanis, fr. - Anis etoilé) is a classic spice; Southeast Asia is considered its homeland. Like cinnamon, which grows in those places, star anise is especially loved by the Chinese. They were the first to use this spice in cooking even before our era. Star anise came to Europe at the beginning of the 16th century and was very expensive. Europeans immediately accepted this unusual spice, as it greatly improved the taste of baked goods and sweet dishes. Even then, people learned to distinguish the taste of anise and star anise, as star anise was sometimes called. Star anise was also popular in Russia. The famous Russian gingerbread and gingerbread cookies were usually baked using this spicy seasoning. Star anise is also cultivated in Vietnam, Cambodia, Japan, the Philippines, Jamaica, India and other tropical countries. On the European continent - in Abkhazia. The star anise tree grows from a seed. It begins to bear fruit at the age of five, but the fruits can be used as a spice only after 15 years. Star anise blooms with light flowers, from pale yellow to light green. As it ripens, it becomes woody and changes color to dark brown. Inside each bag there is a shiny grain (seed), which is a spice with a pleasant taste and a sweetish-spicy aroma.

Useful properties of the plant

Star anise is an excellent carminative and diuretic if you drink its infusion before meals. The Chinese often break off one end of the star with the seed inside and place it under the tongue to freshen their breath. Thanks to the shikimic acid contained in star anise, it helps with viral diseases and severe colds with cough. Prepare star anise syrup by crushing 12-15 stars in a mortar and pouring 1 liter. boiling water Cook over high heat until the liquid has evaporated by 2/3. Strain and add a little honey. During colds and flu, take 2 tsp. every 2-3 hours.

Taste qualities. Application

The taste of star anise is sweet, very similar to anise, but not so cloying. And the aroma is stronger. Despite its sweetness, star anise is used not only in desserts - although this spice is very good in them, especially in combination with chocolate and some types of citrus fruits. Season meat or vegetable stews with star anise, adding whole stars to the sauce halfway through cooking. If you put a couple of stars in the belly of a duck, goose or chicken, their meat

will be saturated with the smell of star anise and will taste more refined. In Northern Vietnam, star anise is always added to beef soups. In Thailand, star anise is an essential component of sweet iced tea with milk and ice. Well, many alcoholic drinks that are called “aniseed” (like Galliano liqueur) actually contain star anise - it is much cheaper than anise.

Warning

Excess star anise can add bitterness to the dish, so it must be used with great caution. One tip of an asterisk is enough for a liter jar of compote, and a whole asterisk for a basin of jam. Should not be used during pregnancy, breastfeeding, or with liver disease.

Add freshly ground star anise to gingerbread cookies, muffins and cookies, mixing it with flour. If you add star anise to jam, it will not become sugary longer.