Star Anise Whole -50g

$6.99

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Weight
60G

Product Description

Star anise, is a star-shaped fruit that is considered an essential ingredient in Chinese duck and pork recipes. Its licorice-like flavour is similar to that of aniseed and fennel It has a sweet warm, clover, liquorice flavour, and deep aroma. Used to add flavour to tea, soups, stir-fries and curries, while the ground star anise is a dominant ingredient in Chinese five-spice powder.

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Flavour Notes:

Star Anise has a slightly stronger flavour and aroma than the regular anise and it has a similar sweet and licorice flavour as the Spanish anise seed.

Culinary Notes:

Star anise is often used to flavour slow-cooked dishes in Indian and Chinese cuisine. Single star anise can be used to flavour an entire soup, chicken, duck and pork. It can also be reused. It has a slightly stronger flavour and aroma than the regular anise and it has a similar sweet and licorice flavour as the Spanish anise seed. Due to its beautiful star-shaped form with eight points and deep dark reddish brown hue, it is an attractive garnish. The whole star anise pieces are used for garnishes in many dishes or even in a cup of tea. If you need ground star anise, you can grind the whole star, as some stir-fries also call for the use of ground star anise.

Health Benefits:

Star Anise whole has several health benefits as it has stomachic, stimulant, and diuretic properties. It helps to treat abdominal pain and digestive disturbances. It has anti-bacterial, anti-oxidant and anti-fungal properties. It can be also used as a natural breath freshener by sucking one of the stars.

Ingredients:

100% Whole Star Anise

Country Of Origin:

Indonesia

Other Names Or Spelling:

Star anise seed, Chinese star anise, or badia

How To Select:

Try to select high-quality star anise whole that is not broken, with its distinctive aroma and its dark reddish-brown colour. Store Star Anise Whole in an airtight container, in a cool, dark place away from heat and light for up to two years.

How to use

  • Use to flavour tea, marinades and soups
  • Use star anise in baking, meat rubs and bbq sauce
  • Use star anise in fruit compotes and jams and syrup recipes
  • Add flavour to stewed compotes of fruit when placed in whole during cooking
  • Add star anise into the chicken or duck to get the spicy-sweet Chinese flavour
  • Add to Indian stews and curries
  • Add whole when cooking rice for pulao and biryanis
  • Use in confectionery, to impart a mild sweetness and spicy flavour

The Spice People FAQs

You can easily find our Star Anise in the spices section at your nearest grocery store or simply order it online from our website.

You can easily find our Ground Star Anise in the spices section at your nearest grocery store or simply order it online from our website.

The best alternatives for star anise is Ground Cloves and Cassia Bark powder. You can use them in equal amount. You can also use Aniseed and Fennel Seeds.

Anise, a small-brown coloured seed, is more potent. It has a stronger and spicy flavour, whereas star anise is star-shaped and mildly spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.