Stellate, Chinese, Siberian, Indian ship or anise - all names anise, aromatic spices, which is often used in eastern cuisine. Star anise is not only a pleasant aroma and sweet-spicy flavor, but also very decorative look: brown stars of this spice is often used to decorate the table and create a special mood during the meal.

Oriental Tale

Homeland anise (or Illitsiuma, as it is called plant botany) - East and Southeast Asia. It is also an evergreen plant family Limonnikova growing in North America. There are many varieties of star anise, and many of them are poisonous. Eat only fruits of star anise, which is commonly known under the name of Anis stellate.

Indeed, the fruit of anise reminiscent of a star, in every line of which lies a brilliant seed. And all of these rays can be from seven to twelve, most of all - eight. Seeds are used for the production of shikimic acid in cooking and medicine. Oil from the seeds of anise anise aroma characteristic for often also called anise. Just as anise oil, is used in the manufacture of certain drugs, as well as flavoring of alcoholic beverages and confectionery.

Star anise is a part of herbal teas, and in Chinese, Vietnamese, Indian cuisine brown asterisk before our era began to be used as a spice. Europe met with the star-shaped anise fruit much later - in the XVI century, when travelers began to bring wondrous spice from the East. Its aroma reminiscent of anise star anise slightly, allowing him and became known as Indian or Chinese anise. And the name "ship anise" star anise was because the wood of this plant are used for covering the ship's hull.

Valued its weight in gold star anise, a spice with a pleasant spicy aroma added to baked goods and drinks, combined with cinnamon, cloves and pepper. Over time, the Chinese began to sell Siberian merchants, star anise and spice received another new name - the Siberian anise.

Benefits and harms of star anise

Fruits anise 5-7% consist of essential oil, which is used as a potent antispasmodic. The bright yellow oil with an intense aroma - a recognized means for improving digestion, it helps in the fight against flatulence and soothes irritated intestines. Aromatic oil helps eliminate bad breath.

Also there is a seed extractives and tannins, resins, amino acids. A decoction of the fruit of anise is used in Chinese medicine for pain in the abdomen, spasms and even convulsions, as well as fever and cough. Badian liquefies phlegm and helps with hoarseness. It has this facility and anthelmintic effect.

As the drug star anise should be used with caution. This medicine is not for those who suffer from epilepsy and certain nerve diseases. Individual intolerance, too, refers to the contraindications to the use of this tool. During pregnancy before use anise as a drug you should consult with your doctor. Often you can find advice to drink a decoction of anise to increase lactation, but before you use this recipe, nursing mothers should be sure to consult with doctors.

Star anise in cooking

In terms of biology, star anise and aniseed - not relatives. Yet the smell of anise is very reminiscent of the peculiar smell of anise. At the same time anise flavor softer, complex, rich in nuances. For this reason, the spice has always valued very highly. The taste of anise, too ambiguous - it is both astringent and pungent, sweet and with a distinct bitterness.

Badian refines the taste of baking and spirits, it is used as an additive for desserts and meals of meat or poultry. This spice blends well with cinnamon, cloves, saffron, black and allspice: just a pinch of this mixture will give a taste of oriental dishes and exotic fragrance makes the meat juicy. But with fish star anise does not fit. The only exception to this rule - Chinese shark fin soup with Dittany.

Star anise - one of the few spices that captures the flavor of his magic at once, but only after heating. If dry, brown asterisk smell is not very strong, so there is a danger of adding too much spice in the dish. In half liter of sweet dishes are usually only one or two "Ray" star anise, which corresponds to a quarter of a spoon star anise powder. Per kilogram of meat comes from a half to two "beam" Stars anise or up to one gram of powder per portion.

Spice should be added to hot foods for five to ten minutes until cooked, with dishes sure to close the lid to anise aroma opened. The dough star anise placed at the beginning of cooking. The star anise stewed fruit and beverages are usually placed in its natural form, in other cases, using milled spice.

Budyan often used in preservation. This spice is combined with cherry enriches the taste of cherry jam and prolongs its shelf life. Good star anise and spicy marinades. In Armenia, this spice marinated grapes, star anise and add to the pumpkin Pumpkin for health: a royal vegetable in home pharmacy . Asian cooks prefer to combine the star anise with meat: add it to the beef Beef - Meat Guide , Lamb and pork Pork - meat guide , Seasoned Dittany duck, pheasant or chicken. In Indonesia this spice cook a thick sauce.

European cooks often add star anise in sweet dishes, mainly cakes. Also Dittany brewed grog, tea, before it was added to the sbiten, star anise and now often placed in mulled wine.

Maria Bykov