Star anise whole

also: True star anise

Description:
Star anise has been known in China as a medicine and spice since the fourth century. The traditional Chinese cuisine uses the decorative stars for red braising, a preparation method for meat in which it is cooked slowly and long with star anise and soy sauce. In addition, it is a dominant part of the China Five spice, a traditional spice mixture that is also used for meat dishes of all kinds.
In Europe, star anise is found in various recipes for sweet pastries, such as Nuremberg gingerbread. Otherwise, it is occasionally used to flavor fruits in compotes.

Star anise also goes well with fish and seafood, sweet-tasting vegetables and Far Eastern-style stocks, soups and marinades.

Usage:
Star anise has a very strong aroma. Therefore, use it cautiously. For dishes cooked in liquid, whole star anise can be used. For all other dishes, especially pastries, only ground star anise is suitable, as it is very difficult to crush.

Known dishes:
Mulled wine, Nuremberg gingerbread, "Szechuan-style" dishes.

Aroma/Taste:
Sweetish taste, aroma between licorice and anise.

Harmonizes with:
Fennel, ginger, coriander, Szechuan pepper, cassia cinnamon, lemongrass, citrus fruits.

Origin:
Vietnam