Star Anise
Star Anise
No Salt, No Sugar, No Preservatives
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A pot of mulled wine, a slow-braised pork shoulder, a simmering beef noodle broth: one or two whole star anise pods give that deep, warm licorice sweetness. It makes cold-weather cooking taste rich and rounded. Drop a whole star into a braise, a syrup, or a spiced tea, let it infuse, then lift it out. A single pod flavors a whole pot.
Whole star anise keeps its aromatic oils far longer than ground, so you steep the pods whole and grind only when a recipe needs the powder. We pack ours fresh in Portland. Each pod is the dried star-shaped fruit of an evergreen tree, and its points snap off cleanly to measure out smaller amounts.
Star anise is a defining warmth in Chinese and Vietnamese cooking, from red-braised meats to the aromatic broth of beef noodle soup (pho). Despite the shared licorice note, it is not related to anise seed. Star anise is bolder and more woody, better suited to long simmering, while the small anise seed is sweeter and made for baking.
Single ingredient: star anise. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
How much star anise should I use?
How much star anise should I use?
One or two whole pods flavor a full pot of braise, broth, or mulled wine. Star anise is potent and turns medicinal in excess, so start with a single star and add another only if you want it stronger.
Star anise or anise seed, what is the difference?
Star anise or anise seed, what is the difference?
They share a licorice flavor but come from different plants and are not interchangeable. Star anise is a woody star-shaped pod, stronger and better for slow savory cooking and mulling. Anise seed is a small sweet seed suited to baking and delicate dishes. Swapping one for the other changes both the intensity and the character.
Is star anise reusable?
Is star anise reusable?
A whole pod holds enough flavor to steep more than once. Many cooks steep a star in tea or honey, lift it out, and reuse it for a second cup or batch until the aroma fades. Rinse and dry it between uses.
Do I use it whole or ground?
Do I use it whole or ground?
Whole for anything you simmer and strain, braises, broths, syrups, and mulled drinks, where you lift the pod out at the end. Grind it fresh for spice blends like five-spice, or for a dish where you want the flavor dispersed throughout.
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Star Anise
$12.00
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