Ceylon Organic House
Star Anise - 25g
Star Anise - 25g
Regular price
$2.19 USD
Regular price
Sale price
$2.19 USD
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Star anise pod, which is shaped like a star (hence its name), has an average of eight points, each containing a single pea-sized seed. Both the seeds and the pod are used in cooking and contain a sweet, potent anise flavor.
The star anise pod is picked before it ripens and then dried in the sun, turning it a deep brown or rust color. The distinctive flavor is derived from Anethol, the same oil found in anise seed giving both a licorice taste. Because of its sweet flavor, star anise was mainly used in jams, syrups, and puddings and later substituted in commercial drinks for anise seed.
Whole and ground star anise are used differently in cooking. The whole pods are added to braised dishes, soups, and stews to infuse flavor and are removed at the end of cooking. Ground star anise powder is used similarly to other ground spices. Powdered star anise begins to lose its flavor shortly after it is ground up, so the best method is to buy whole star anise and grind it as needed. The pods and seeds can be ground together. The cooking technique will depend on whether whole pods or ground star anise is being used. Whole pods can be simmered in sauces, marinades, and soups, and then removed before serving. The pods do not soften as they cook and therefore cannot be consumed. The pods are very strong in flavor and if added too early to a recipe can overwhelm the other ingredients. Ground spice is much easier to work with and is added to a recipe similar to any other spice.
Store both whole or ground spice in an air-tight container away from moisture, heat, and sunlight. Whole star anise will remain fresh and vibrantly flavored for about one year, whereas the ground spice will begin to lose flavor after about six months. Toasting the ground spice before use sometimes heightens the flavor.
The star anise pod is picked before it ripens and then dried in the sun, turning it a deep brown or rust color. The distinctive flavor is derived from Anethol, the same oil found in anise seed giving both a licorice taste. Because of its sweet flavor, star anise was mainly used in jams, syrups, and puddings and later substituted in commercial drinks for anise seed.
Whole and ground star anise are used differently in cooking. The whole pods are added to braised dishes, soups, and stews to infuse flavor and are removed at the end of cooking. Ground star anise powder is used similarly to other ground spices. Powdered star anise begins to lose its flavor shortly after it is ground up, so the best method is to buy whole star anise and grind it as needed. The pods and seeds can be ground together. The cooking technique will depend on whether whole pods or ground star anise is being used. Whole pods can be simmered in sauces, marinades, and soups, and then removed before serving. The pods do not soften as they cook and therefore cannot be consumed. The pods are very strong in flavor and if added too early to a recipe can overwhelm the other ingredients. Ground spice is much easier to work with and is added to a recipe similar to any other spice.
Store both whole or ground spice in an air-tight container away from moisture, heat, and sunlight. Whole star anise will remain fresh and vibrantly flavored for about one year, whereas the ground spice will begin to lose flavor after about six months. Toasting the ground spice before use sometimes heightens the flavor.
