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Star
anise infuses recipes with wonderful licorice flavor and aroma. Though
the pods should not be eaten whole, they do make very pretty accents
for your dish.
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Native to China, this star-shaped pod is a commonly used
spice and
tea flavoring in Asian cuisines. Although its flavor is
derived from anethol, the same essential oil in
anise seed, the two spices are unrelated. Star anise, a member of the
magnolia (not
parsley) family, imparts a stronger, slightly more
bitter,
licorice taste.
Star anise is a ground ingredient in the traditional
Chinese five-spice
powder, which also contains
cinnamon,
cloves,
fennel seed and
Szechuan
peppercorns. In Western cultures, star anise is widely used to flavor
liqueurs
(most notably Galliano) and baked goods.
A Little Bite of History
Star anise was not known in the United States until 1971, the year the
government lifted the ban on imported spices from Mainland China.
Buying Tips
Star anise is available at Asian markets and some specialty stores. The
stars are available whole or ground to a delicate red-brown powder. For
optimal flavor, it's best to buy star anise in small quantities and
grind it yourself as needed.
Storage Tips
Store whole in an airtight container for up to one year. When ground, it should be kept for no more than three months.
Usage Tips
• Add to recipes whole, in pieces or ground.
• Use in small amounts—a little goes a long way.
• Place in the cavity of
duck or
chicken before roasting.
• Use to flavor holiday cakes, cookies and
homemade ice cream.
• Place in a bowl for a fragrant home potpourri.
Substitution Tips
• One crushed star anise = 1/2 teaspoon crushed anise seed + a pinch of
allspice.
• Chinese five-star powder.
• Anise extract.
Try one of our favorite star anise recipes:
Ted's Basic Thai Stock
Chicken Poached with Star Anise
Pears with Ginger
Suggested Pairings
duck, eggs, fish, leeks, pastry, pears, pork, poultry, pumpkin, shrimp, tarragon
