The star-like fruit, which originated in south China, is a star ingredient in the oriental kitchen. With liquorice-like flavour, Star Anise not only enhances a variety of dishes but is also good medicine.
Star anise, the dried fruit from the Asian evergreen tree Illicium verum, is now produced in China, Vietnam and Laos. Before the green fruit ripens fully, it is picked, dried and resembles small wooden flowers. The aromatic oils in the seedpod are also an ingredient in tomb incense in Japan and perfumery. Star anise is also distinct from the Japanese star anise, which is similarly fragrant but toxic to eat.
This small rust-coloured star is widely used in Asian and Eurasian cuisines. In China, star anise is one of the quintessential ingredients in five-spice powder along with cloves, cinnamon, fennel and Sichuan peppercorns.
Star Anise was first introduced to Europe in the 17th century and was mainly used in baked goods and in fruit compotes and jams, as well as the manufacture of Anise-flavoured liqueurs. This star spice makes a great addition to sweet dishes and desserts, such as baked fruit, pies, quick bread and muffins.
Despite its sweetness, star anise is used in cooking savoury recipes, particularly with meats. It often is added whole to infuse flavour into soups, stews and braising broths, herbal teas and poached fruit. Its bittersweet aroma and peppery flavour complement fatty meats such as goose and duck. It also can enhance slow-cooked beef and chicken and noodle dishes like classic Vietnamese Pho, Lanzhou Beef Noodle Soup, and Taiwanese Beef Noodle Soup.
It is even used to flavour marbled tea eggs, a popular Chinese street snack. When used whole, star anise pods are usually removed and discarded from the dish before serving. However, its aroma can be quite intense and easily overpower a dish. It is better to use it sparingly as when in excess, it could leave a pungent medicinal taste.
Apart from flavouring dishes, this small flower-like fruit is also a powerful antidote for several illnesses. The health benefits of star anise are well-known. Star anise tea can treat respiratory infections and nausea. Star anise seeds contain ingredients that act against bacteria, yeast and fungi. This star-like fruit contains a compound called shikimic acid, which is a very important part of anti-influenza medications around the world and is used in the manufacture of oseltamivir (Tamiflu).
It contains a high level of antioxidants, such as linalool, quercetin, thymol, terpineol, caffeic acid, anethole, kaemferol, and coumaric acid, as well as a significant amount of iron. Also contained in star anise are smaller amounts of vitamin C, calcium, potassium, and magnesium. Among its much-touted benefits, star anise has the ability to allay the risk of cancer, boost healthy skin, hinder fungal infections, sustain respiratory health, stimulate the immune system, optimise digestion, promote circulation, and assist sleep.
In manufacturing, the star anise oil is used as a fragrance in soaps, cosmetics, perfumes, and toothpaste, and to mask unpleasant odours in drug products. Star anise helps fight free radicals that speed up early ageing and diabetes. Sip a cup of star anise tea or add a few drops of star anise essential oil to hot water to aid in digestion and reduce bloating. Here’s a simple recipe to enjoy the goodness of this star ingredient.
Thai Chicken Soup
Ingredients
- 1 large onion, halved
- 1 piece fresh ginger
- 1 tablespoon canola oil
- 1 whole chicken cut into pieces
- 1 cinnamon stick
- 5 whole cloves
- 3 whole star anise
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seed
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Optional: Bean sprouts, fresh basil leaves, fresh cilantro leaves, thinly sliced carrots, potato cubes, chilli garlic sauce, fish sauce and lime wedges.
Method
- Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add onion, ginger slices, thinly sliced carrots, potato cubes, coriander seeds, fennel, cinnamon, cloves, star anise, and fish sauce. Reduce heat. Simmer, partially covered, for 30 minutes.
- Stir fish sauce, brown sugar, and lime juice into the soup. Simmer for 10 minutes. Season with salt. Garnish with cilantro, and serve with lime wedges. Enjoy!