Spices & Condiments – Star Anise
Star Anise is one of the most commonly used spices, in culinary and I would like to share with you all the benefits, the history and of course how you could add them into your daily cooking!
Star Anise
Botanical Name: Illticium verum Hook.
Family: Magnoliaceae
Names: Tamil: Anashuppu, Anasipu; Hindi: Anasphal; Marathi: Badian; Malay: Bunga Lawang
Description:
Star anise is the dried, star shaped fruit derived from Illicium verum which is an evergreen tree attaining a height of 8-15m and a diameter of about 25cm. The leaves of the Illicium verum tend to be around 10-15cm long and 2.5cm broad, elliptical in shape. This plant produces flowers which are white to red in colour; star fruit shaped, reddish brown, consisting of 8 carpels (follicles) arranged in a whorl around a short central column; each follicle is around 12-17mm long, boat shaped, hard and wrinkled. It contains a seeds, which are brown, compressed, shiny and smooth in texture. The carpels have a pleasant anise-like odour and an aromatic, sweet taste. The seeds have the same aroma to some extent. Star anise is normally available whole instead of in ground form. The plant is indigenous to tropical and subtropical east Asia. It is extensively cultivated in a limited area with particular ecological factors, in Kwangsi in sout-east China and Tonkin in Indo-China.
Adulteration:
Star-anise fruit is often adulterated with the fruit of I. anisatum, I. religiosum, which are grown in Japan and variously known as ‘Japanese sacred anise tree’, ‘Poison bay’, ‘Shikimi’ or ‘Shikiminoki’. Other names include ‘false aniseed’ and ‘bastard star-anise’. The fruit of I. anisatum is poisonous.
Volatile Oil:
Star-anise oil of commerce is obtained by the steam-distillation of fresh fruits of I. verum. It is colourless and pale yellow in colour with the characteristics of true anise oil (from Pimpinella anisum). The odour and taste of the anise oil is rather more delicate. Star anise oil is official in the pharmacopoeas of many countries; it constitutes the bulk of the oil of anise in the commerce trade of anise seeds.
Decorticated seeds contain fatty oil (55%) having the following compositions:
Uses
Star anise fruit has an agreeable, aromatic, sweet taste and a pleasant odour resembling anise. It is used as a condiment for flavouring curries, confectioneries, spirits and for pickling. It is also used in perfumery. The fruit is chewed to sweeten the breath and to help digestion. Star anise oil is used as a flavouring agent in confectionery, candy, chewing gum, tobacco, animal feeds, liquors and pharmaceutical preparations. It is also used in perfumery and soaps.
Medicinal Values:
It is very effective as a carminative (to relieve gas pains).Used as a cough remedy, bronchitis, asthma, as a digestive aid, may be used for relieving menopausal discomforts, treating some form of prostate cancer in men. It may have potential in treating hepatitis and cirrhosis, although tests are being conducted on this.
Indications : The volatile oil in Aniseed provides the basis for its internal use to ease griping, intestinal colic and flatulence. It also has an expectorant and anti-spasmodic action and may be used in bronchitis, in tracheitis where there is persistent irritable coughing, and in whooping cough. Externally, the oil may be used in an ointment base for the treatment of scabies. The oil by itself will help in the control of lice.
Anise is a stimulant and carminative; used in cases of flatulence, flatulent colic of infants, and to remove nausea. Sometimes added to other medicines to improve their flavor, correct griping and other disagreeable effects.
It is stomachic and carminative, and considered useful in flatulence, spasmodic affection of the intestinal canal, and dysentry. It is used as an adjunct to cough mixtures and as a corrective of taste. It is also used in the production of absinthel (spirit).
Star-anise is considered useful for colic, constipation and insomnia. Ancient Chinese medicine suggests, that star-anise was perhaps used to prepare medicinal tea from the leaves. Other reports are as follows:
Ancient Chinese physicians used the herb as a digestive aid, flatulence remedy, and breath freshener. Early English herbalists recommended the herb for hiccups, for promoting milk production for nursing mothers, fro treatment of water retention, headache, asthma. Bronchitis, insomnia, nausea, lice, infant colic, cholera, and even cancer.�
Recipe:
One of the most famous dishes that we used to make were the Star Anise Tomato Soup. It really is simple, and can be done by almost anybody. The best part was, it used to be sold at a premium in hotels and speciality restaurants. Firstly, you would require the following ingredients..
2 tbl peanut oil/olive oil
1 large onion chopped
2x celery stalks with leaves chopped
1 large carrot chopped
2lb tomatoes peeled, chopped, with their juice
4 cup veggies (You may use what you feel is appropriate. Do not overuse.)
12 whole star anise
2x parsley sprigs
Start off your dish by:
1. Heating the oil in the pan over medium to low heat. Then add the chops onions until they are translucent.
2. Increase the heat to medium and add the celery, carrots and veggies. Cook until they turn brown – approximately 5 minutes.
3. Add chopped tomatoes, tomato juice, 8 star anises, and parsley. Cover and simmer gently for around 30 minutes.
4. Pour the contents of the pan through a sieve to extract only the liquids.
5. Simmer once more and pour into a bowl. Add the remaining star anises.
This is normally served as the first course. Ensure that it is hot. The soup is fresh, aromatic and light.
References:
1. ISO 11016:1999, Oil of star anise, Chinese type (Illicium verum Hook. f.)
2. The Contemporary Encyclopedia of Herbs & Spices – Tony Hill
3. Indian Spice Kitchen – Monisha Bharadwaj
4. Spice : Recipes to Delight the Senses – Christine Manfield
External Links:
1. http://www.citras.com.my
(A Local Retailer of Fresh Pure Spices, Pulses & Herbs.)
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