Star anise is a commonly used seasoning spice; learn about its characteristics and uses in one article

Star anise is the dried, mature fruit of the star anise tree (Illicium verum). It gets its name because the follicles usually number eight and are arranged in a radial pattern resembling a star, and it is also commonly known among the public as dailiao or da hui xiang. The plant is an evergreen tree that prefers a warm, humid climate. In China it is mainly distributed in southern regions such as Guangxi, Yunnan, Guangdong and Fujian, among which Guangxi is recognized as the main producing area. After the fruit is harvested, it is sun-dried or oven-dried; it can be used both as a spice and as medicine.

In the kitchen, star anise is one of the most commonly used spices. Adding one or two pieces when stewing meat, making braised dishes or pickling vegetables removes off-flavors and boosts aroma, and it is also an important ingredient in five-spice powder and braising spice packets. Besides being used directly for seasoning, star anise is also a raw material for extracting anise oil, which is used in many industries such as food, household chemicals and pharmaceuticals. In traditional Chinese medicine, star anise is warm in nature and pungent in taste, and is recorded as having the effects of warming yang and dispelling cold, and regulating qi to relieve pain. It is often used in combinations for conditions such as cold hernia with abdominal pain and stomach cold with vomiting, and it should be used medicinally under a doctor's advice.

For everyday storage of star anise, the main goals are moisture-proofing and mold prevention. It is recommended to put it in a sealed jar and keep it in a cool, dry, dark place. Once it absorbs moisture, not only does the aroma tend to be lost, but it may also become moldy; if you smell an off odor or see mold spots, do not use it again. Storing it whole keeps longer than grinding it into powder, and grinding it when needed gives a fuller flavor.

When buying, also pay attention to the difference between real and fake star anise. The similarly shaped fruit of Illicium anisatum (Japanese star anise) contains toxic components, and accidental ingestion can cause poisoning. A simple way to tell them apart is: real star anise generally has eight points, with straight, rounded and blunt tips, and a sweet, fragrant smell; Japanese star anise has more points that are thinner and smaller, with tips that are often hooked and curved, and it tastes bitter. By checking the number of points, smelling the aroma and distinguishing the taste, you can basically avoid problematic products.