Star Anise, Coarse Cut
For the infuser with a sweet tooth.
Illicium verum is an evergreen tree that grows in Southern China, Laos, and Vietnam. The fruits that come forth from the tiny pink flowers are harvested and dried into the woody, aromatic, and brilliantly pretty spice we call star anise. These Ceylon-colored poinsettias have eight points, each containing a delicate seed looking like a polished bead.
Star anise contains the essential oil, anethole, which gives both anise and star anise their licorice flavor (the two, however, are not related in any way). The flavor is fresh, muscular, floral, and penetrating.
China and India both use the spice for medicinal purposes – mainly to treat indigestion. Often the tiny seeds are chewed or brewed into a tisane. The anethole actually does have the benefit of being able to calm down gastric activity while simultaneously freshening breath.
The spice has been used in Asia for years as an ingredient for braises and stews, particularly those focusing on beef, pork, seafood, winter squash, and beans. However, Western cultures have adopted the spice more for confectionery cooking and baking, as well as for flavoring spirits. Add a few star anise to the poaching liquid for apples or figs. If you plan to candy citrus peel, toss a star anise into the blanching liquid to imbue a licorice fragrance.
Coarse cut star anise is best added to teas and tisanes. Use it to flavor milk for custards, ice creams, and ganache. Coarse cut star anise is epic rubbed in the cavity of a chicken before roasting. We highly recommend adding it to the cooking liquid for crab and other shellfish.
|Ingredients||Dried star anise.|
|Basic Preparation||Course Cut Star Anise can be used as a Whole Star Anise would, while remembering that the smaller pieces should be ground to a powder, wrapped in a cheesecloth sachet, or strained out of the dish they are used to apply flavor to.|
|Recommended Applications||Coarse Cut Star Anise has a spicy-sweet flavor that can be applied by using a star inside the cavity of a whole chicken or duck prior to roasting. This ingredient can also be commonly found in barbecued or roasted chicken, poached fish, shellfish, light soups, fish stews, rice pudding, steamed cabbage, or braised leeks.|
|Taste & Aroma||Bitter or Astringent, Licorice or Anise, Pungent, Sweet|
|Product Style||Coarse Cut|
|Cuisine||Asian, Chinese, Indian, Malaysian, Vietnamese|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||3 Years|
|Country of Origin||India|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|