Star Anise Ground is a dominant spice in Chinese five spice powder native from the southwest of China and used in many Oriental recipes. It can be mixed with other species to give an Asian seasoning to many dishes. It is considered an essential ingredient in Chinese duck and pork recipes. Its liquorice-like flavour is similar to that of aniseed and fennel. Star anise ground is more practical when using it as a spice rub and in baking. Ground star anise has a red-brown colour and is more versatile than star anise whole. It can be used in breads, pastries and in many desserts due to is unique, sweet and licorice flavour.
Star Anise ground is primary ingredient in many Chinese dishes as pork, duck and stock. Also, it is one of the 5 spices in Chinese Five Spice powder.
- Mix star anise ground with cinnamon, fennel seeds, cloves, and Sichuan pepper to obtain Chine five Spice powder.
- Use in Asian marinades and to flavour stewed fruit.
- Sprinkle into stir-fry vegetables or adding it to the liquid for poaching pears or other fruit
- Use to add sweet flavour in breads, pastries and desserts as pudding, strudels and custards.
- Use in many pork and chicken dishes.
- Its flavour also marries well many fish dishes.
- Substitute aniseed for ground star anise, but use about twice as much
Star Anise ground has several health benefits as it has stomachic, stimulant and diuretic properties. It helps to treat abdominal pain and digestive disturbances and also considered stimulant and a diuretic. Also, it has anti-bacterial, anti-oxidants and anti-fungal properties.
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Other names or spelling: Badian (Spanish), Chinese Anise. Illicium verum, Anise Stars, Badiana, anis de la Chine (French), anise étoilé (French), badiane (French), Sternanis (German) , anice stellato (Italian), anis estrellado (Spanish), ba chio, ba(ht) g(h)ok (Chinese), bart gok, pa-chiao (Chinese), pak kok, peh kah (Chinese), bunga lawang (Indonesian), bunga lawing (Malay)