It’s often utilized in classical Chinese, Vietnamese, Indian and Middle Eastern cuisines, especially as a flavor enhancer in broths, soups and curries. It’s well known for its presence in the Chinese “5 spice” and Indian “Garam Masala” blends. In traditional Chinese and folk medicine practices, star anise is steeped in water to make a tea used to treat respiratory infections, nausea, constipation and other digestive issues. Star anise also makes a great addition to sweet dishes and desserts, such as baked fruit, pies, quick bread and muffins.
Star Anise
- Star anise is a spice made from the fruit of the Chinese evergreen tree Illicium verum.
- It’s aptly named for the star-shaped pods from which the spice seeds are harvested and has a flavor that is reminiscent of licorice.
- Because of similarities in their flavor and names, star anise is often confused with anise, though the two spices are unrelated.
- Star anise is famed not only for its distinct flavor and culinary applications but also for its medicinal benefits.
- Star anise has been used in traditional Chinese medicine for thousands of years and has also been accepted into some Western medicine practices more recently.
- Its rise in popularity is largely driven by its antimicrobial properties and pharmacological potential.
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