Star anise (Illicium verum) is a star-shaped spice from the fruit of a Chinese evergreen tree, known for its distinct licorice-like flavor. It is widely used in Chinese, Indian, and Southeast Asian cuisine, both whole and ground.
Flavor and use in cooking
- Flavor profile: Star anise has a pungent, sweet, and licorice-like aroma due to the presence of anethole, the same compound found in unrelated anise seed.
- Culinary applications:
- Asian cuisine: It is a key ingredient in Chinese five-spice powder and the broth for the Vietnamese noodle soup, pho.
- Indian subcontinent: It’s used in curries, biryani, and the spice blend garam masala.
- Western cuisine: It can be used to add a distinctive flavor to mulled wine, teas, baked goods, and desserts.
- Meat dishes: It pairs particularly well with meat and poultry and can enhance the flavor of braised or stewed dishes.
- Usage tips: Because of its strong flavor, a little goes a long way. When used whole, it can be steeped in broths and then removed before serving.
Medicinal and industrial uses
- Antiviral properties: Star anise is the primary source of shikimic acid, a precursor used to manufacture the antiviral drug Tamiflu (oseltamivir).
- Traditional medicine: For thousands of years, it has been used in Chinese medicine to treat respiratory infections, digestive issues like bloating and nausea, and insomnia.
- Bioactive compounds: It contains powerful antioxidant, antimicrobial, and anti-inflammatory compounds, such as flavonoids and polyphenols.
- Other applications: Its essential oil is used to add fragrance to soaps, cosmetics, perfumes, and toothpaste.
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