Star anise, its virtues and culinary uses

Write: Tomás Franco. Author of Manual for Spices

It is one of the spices more beautiful and decoratives that we can find, and in turn, with an intense and pleasant aroma. It is the fruit of a family tree illiciaceae, which responds to the botanical name "Illicium verum Hook f." We talk about the star anise, interesting to use in numerous recipes. Find out everything about him here.

Characteristic of China, It is also known as “badian”, but what is unmistakable is its irregular star shape eight-pointed. His composition and flavor it is quite similar to that of ordinary anise, and therefore also its use. Although there is no botanical relationship between them.

Completely different is the japanese star anise (Illicium religiosum), which is grown around temples as decoration. It is not edible due to its toxic properties, being easily distinguished from true star anise for its turpentine smell.

The plant in nature

It's a small evergreen tree, It reaches a height of 8 meters, with dense smooth branches and greyish bark. The leaves are large and glossy, while the multi-petalled flowers are small and yellow in color. It is grown from seeds, but only from the sixth year of development will the flowers be followed by fruits. From the age of fifteen, a seed crop can be obtained three times a year and the tree will continue to produce fruit for many more years.

When the large fruits ripen, they open in the shape of eight pointed star. Each point is hollow and contains a shiny, ribbed, brown seed. The ripe fruit is hard and reddish brown in color. The star anise He is originally from the south of China and Vietnam, today it is distributed from Japan but also Philippines. It is grown mainly in the southern part of the Chinese country, where there are true forests of trees of this species. The fruits are collected before they mature and are left to dry in the sun. They then acquire the typical reddish brown color and woody consistency.

Organoleptic characteristics of the spice

El star anise it is aromatic and sweet, similar to ordinary anise, but more strong and piercing. The seeds are less aromatic than the rest of the fruit.

Nutritional composition

Star anise in the kitchen

In general, it is used in cooking to achieve an intense anise flavor. Goes very well with grilled veal, chicken and fish. In Chinese cuisine, it is added to pork and poultry stews such as duck. It is part of the Chinese five-spice powder, along with pepper, cinnamon, cloves and fennel. The Chinese add it to tea and coffee to give it more flavor.

In Europe its oil is used to flavor drinks and liqueurs. In confectionery to flavor cakes and ice cream. The oil is also used as a flavoring agent in perfumery and in the pharmaceutical industry.

Pork ribs with the aroma of star anise

Ingredients:

• 1 medium onion
• 2 cloves of garlic
• 1 tablespoon lemon zest
• ½ tablespoon of sugar
• 4 star anise seeds
• 1 cinnamon stick
• 2 tablespoons soy sauce
• 1 glass of Jerez
• paprika
• pepper
• 1 kg of pork ribs cut into strips
• shawl

Preparation:

• Chop the onion and garlic cloves.
• Add the lemon zest, sugar, star anise seeds, cinnamon, soy sauce, Sherry, and a little paprika and pepper.
• Mix everything with the pork ribs cut into strips.
• Leave to marinate in the fridge overnight.
• The next day, drain the ribs, pat dry and add salt.
• Fry the ribs in a skillet until well browned.
• Remove the meat and fry the drained onion and garlic in the same pan.
• Place the ribs in a saucepan, with the fried onion and garlic, and all the liquid from the maceration.
• Finish cooking in the oven until a thick sauce is left.

Star anise and health

El star anise speeds up digestion and relieves symptoms of colic and nausea. It is stimulating and helps to eliminate flatulence. Prepare in infusion, placing an anise star in a cup of boiling water. Let cool and drink afterwards.