Key Ingredient
Without the distinctive infusion of star anise, dishes such as oxtail soup, pho (Vietnamese beef noodle soup) and kau yuk (Chinese braised pork) would be missing an essence that truly defines them. KEY INGREDIENT: STAR ANISE
The spice imparts a smoky, intense flavor reminiscent of licorice, cinnamon and cloves. Traditionally used to flavor braised Asian beef or poultry dishes, star anise is making its way into unique recipes today -- star anise ice cream and sweet star anise syrup, to name a couple.
The basics: Star anise is the dried pod or fruit of a small evergreen tree native to southwestern China. The dark brown pod has an appealing star shape with tiny round seeds encased in its spikes. It is one of only a handful of spices used in Chinese cooking and is an essential element in five-spice powder. It is also believed to impart some medicinal benefits, such as aiding digestion and soothing sore throats.
Selecting: Whole star anise pods are packaged in 1- to 2-ounce bags. Pods should be intact and not in pieces.
Storing: Star anise can be kept in a sealed plastic bag or jar for months. Store in a dry area away from light and heat.
Use: A little goes a long way. One or two pods are generally enough to impart strong flavor. More pods can be added to braised meats for a pronounced anise taste. Most recipes call for star anise to be added whole to a liquid agent and removed when cooking is done. Use it in marinades for pork, chicken and duck, or infuse star anise into a pot of hot herbal tea for a soothing beverage.
Where to buy: Star anise can be found in the Asian sections of most supermarkets or in Chinatown. Star anise won't break the bank the way saffron will, but it is priced at $2 to $3 an ounce.
Food Stuffs: Morsels
Contact Eleanor Nakama-Mitsunaga
online through features@starbulletin.com
