Aptly named, star anise is one of the prettiest of the spices and has a warm, yet subtle licorice flavour, similar to aniseed.

It adds depth to spice mixes, fruit compotes and hot beverages but is equally favoured in Chinese duck and pork dishes, Indian curries and to flavour rice in biryanis.

Use whole, toasted or grind it fresh.

How To Use:

When used whole, star anise is usually added to slow simmering dishes so that the flavour can infuse, then it’s discarded at the end. Use whole in braised beef or lamb, poached fruit, Vietnamese pho, mulled wine or chai.

It’s more versatile when ground but also more potent so start with a tiny amount in marinades, desserts and baked goods such as spiced biscuits and cakes.

Make star anise sugar by putting a few stars into sugar for a month so the anise flavour infuses. Add a cinnamon stick as well. Wonderful on desserts and cakes.

Storage:
Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Image for illustrative purposes only.