Star Anise

Star Anise are the dried fruits of the Illicium Verum, a tree in South West China. They are harvested just before ripening and have an aniseed taste. They are very commonly used in Chinese cooking but also in Indian, where they are a common ingredient found in Garam Masala, in Malay and Indonesian cooking and in Vietnamese, where they are an important element of Pho. 

In the West, they are used in the production of liquor, including Galliano, Sambuca, Pastis and Absinthe. The star anise also enhances the flavour of meat and are very successful in stews and curries. 

Star anise tea is used to help rheumatism, but also is an important element of the anti-flu medicine Tamiflu. It is the industrial source of Shikimic acid, which is used to produce the drug.

In my kitchen, star anise is used mostly in Chinese cooking, especially in a stew with pork, which is simmered for hours with star anise, soy sauce, brown sugar, chilies, cinnamon and wine. The result is tender flesh, dark brown on the outside and white within, with a smoky, anise, spicy, sweet flavour.

To make your own 5 spice powder, an important Chinese seasoning, click this link.