From biryanis and stir fries to mulled wine and desserts, star anise adds depth of flavour and a liquorice tang to our cooking.
It’s a spice that’s just as at home in meat dishes as in our pudding bowls!
Did you know it…?
- Is the fruit of the evergreen Illicum verum tree.
- Has pods that usually have between six and eight points, though some have 10. Each point contains a single seed.
- Is native to Vietnam and China, and it’s a key ingredient in many Asian cuisines.
- Is used in Chinese five-spice powder and Vietnamese pho and is a key ingredient in Indian garam masala.
- Has liquorice flavour that comes from a compound called anethole, something also found in fennel and anise.
- Is sold whole or ground. Whole pods should be removed after cooking as they can be a choking hazard.
- Was the original source of the shikimic acid used to produce antiviral drugs.
- Contains compounds that may also have antibacterial, antifungal, and antioxidant effects.
- Has been used in traditional Chinese medicine for thousands of years.
- Became widely used in the West as a cheaper alternative to anise, especially in the production of liqueurs like Galliano.
How can we use it in our kitchens?
Meat dishes
Beef curry – Flavour your meat with lemongrass, ginger, cardamom, chilli, garlic, shallots, turmeric, and star anise to create a Malaysian-style dish.
Roast duck – Marinade the duck in a sauce made with hoisin sauce, oyster sauce, fermented bean curd, ginger, spring onions, star anise, cinnamon, and orange peel before roasting.
Braised chicken – Add this spice to rice wine, garlic, peeled fresh ginger, chicken stock, soy sauce, spring onions, and honey, and add chicken breasts to braise in the liquid.
Glazed ham – Glaze your ham with a mixture of warmed up plum jam, a little orange juice, brown sugar, and powder from this spice. Use it when the sugar dissolves. Stud the ham with whole pods to decorate before baking.
Beef noodle soup – Warming and aromatic! Add flavour with ginger, spring onions, rice wine, soy sauce, honey, chilli, bay leaves, and, of course, this warming spice.
Vegetable dishes
Baked tofu – Make a marinade of rice wine, tamari (fermented soybean sauce), sugar, Sichuan peppercorns, and star anise powder to give the tofu a punch of flavour.
Roasted sweet potatoes– Roast your diced sweet potatoes in oil, salt, and aniseed with pods of this versatile spice dotted through the baking tray.
Honey-glazed carrots– Glaze your carrots with honey and butter, add rosemary, star anise pods, and salt and pepper, and pour over some vegetable stock before oven baking in a foil parcel.
Desserts
Lemon and star anise posset – Make a posset with double cream, lemon juice and zest, caster sugar, and a star anise pod. Strain and remove the pod before pouring into ramekins. Serve your subtly-flavoured posset with a liquorice biscotti.
Roasted plums with star anise – A delightful flavour combination! Roast the plums in orange juice with light brown sugar and star anise pods. Serve with vanilla ice cream.
Star anise and orange rice pudding – A fantastic twist on a classic dessert. Add sultanas, satsumas, nutmeg, and star anise pods. Take the pods out when serving.
Star anise ice cream – Make your ice cream with cream, milk, sugar, egg yolks, a little salt, and whole star anise that have been roasted and cooled. Add a little Galliano liqueur, too, if you really love that liquorice taste!
Drinks
Mulled wine – Simmer red wine with orange slices, brown sugar, cinnamon, cloves, a little brandy, and star anise for at least 15 minutes to allow the flavours to infuse. Don’t allow it to boil. Serve with cinnamon sticks and orange slices.
Thai iced tea – Brew this up with black tea, sugar, and a mesh bag or container with whole star anise, cloves, and cardamom pods, then allow the tea to steep for two hours as it cools. Remove the spices and pour into glasses over ice. Add milk and more sugar to taste.
Spiced apple margaritas – Make a simply syrup with one part water, one part honey or agave, and star anise pods. Make a margarita with this syrup, tequila, triple sec, apple juice, and lemon juice. Serve in a glass with the rim dusted with sugar and cinnamon.
Take a look at our sample menus to see what we create with spices like this.
