It is no vain boast that I, star anise, can do amazing things for your cooking.
Sweet, strong and liquorice in character with warm notes of clove, I am a deliciously potent spice and have been used in Chinese, Vietnamese, Indian and Middle Eastern cuisines for centuries. Despite my sweet characteristics, I am traditionally used in savoury dishes, especially with braised meat. But you can also add me whole to soups, stews and curries for a warming boost of flavour. I am an important ingredient in preparing Chinese master stock – and typically used in Cantonese and Fujian cuisines for poaching and braising meat.
When ground, I give desserts, baked fruit, muffins, cakes and biscuits a pop of sweet-liquorice spiciness. But a word of warning, when ground, a little of…