Most people are unaware of the fantastic things star anise can do for your cuisine, especially for meat, but it is a deliciously strong spice. The star anise plant is an evergreen tree that is indigenous to southern China. That fruit has a 1-inch, rust-colored star shape when dried, typically with six to eight points. Each tip has a tiny, sparkling seed inside.
Although the two plants are unrelated, the flavor, which is present in both the seeds and the star itself, is highly sweet and licorice-like. Despite its sweetness, star anise is typically used in savory dishes, especially those that involve meat. It frequently imparts a sweet-licorice-peppery flavor to soups, stews, and braising broths when added whole.
You can use whole or ground star anise. It is typically introduced whole to liquids that are going to be braised or simmered slowly. Before serving, it is typically taken out and discarded from the meal.
More dishes can use ground star anise. It should be added cautiously because it is more potent.
It works best in a slow braised meat dish. Onions, soy sauce, and a whole star anise are added once a broth base has been established. Add some Sichuan peppercorns if you’d like.
But the crucial ingredients are the onions and soy sauce. Similar to how MSG does, the mixture of flavorings and the star anise combine to organically enhance the flavor of the meat. It’s incredible.
This spice has great health benefits and it would be good to be used in every meal.