Kitchen Series - Star Anise

Star anise, also known as “da liao” or Chinese anise, is a well-known aromatic spice. It is the fruit of a plant, named for its eight-pointed shape. It is mainly grown in China and South Asia, with about 85% of China’s production coming from Guangxi.

In everyday cooking, star anise is commonly used in braising, marinating, stewing soups, and pickling. It has a sweet and slightly spicy aroma that helps remove the gamey smell of meat while adding a fresh, rich fragrance. It is one of the main ingredients in five-spice powder and thirteen-spice blends, and is also a key spice in master stock (braising liquid). It can also be ground directly into star anise powder or five-spice powder.

Tips for using star anise:

1. Star anise is often added to meat dishes to remove unpleasant odors, enhance aroma, balance flavor, and stimulate appetite.
2. When stewing meat, add star anise as soon as the meat goes into the pot so its flavor can fully infuse into the meat, making it richer and more aromatic.
3. When making napa cabbage soup, add salt and star anise while cooking, then finish with a little sesame oil. This gives the dish a rich, savory flavor similar to meat dishes.
4. When pickling eggs, duck eggs, Chinese toon, or cilantro, adding star anise creates a distinctive flavor.
5. Break the star anise into individual segments to help release its aroma more effectively.