Star anise : locut. Star anise (or Chinese star anise) is the fruit of the Chinese star anise (Botanical name: Illicium verum).
It consists of a poly-follicle woody at eight carpels each containing a seed bright.
It thus forms a very characteristic eight-pointed star, hence the name vernacular of star anise.
The fruits are picked green before being dried in the sun, where they take on a reddish-brown color.
The Chinese know it by different names. The most common, linked to its eight wolves gave the Chinese name which can be literally translated as "eight horns" or baat gok in Cantonese "eight" "horns". This term pronounced in Mandarin "badjiao" is probably at the origin of the French name of badiane.
Star anise is a spice with a more powerful aroma thangreen anise which enters into the composition of the mixture of the powder with the five spices : badiane, Szechuan pepper, cannelle, clove, seeds of fennel.
In the cuisine of Hubei Province, China, it is often used with Szechuan pepper and Team cayenne peppers to prepare the vegetables sautéed. L'aroma of star anise is mainly due to theanethole. Its oil differs essentially from the oil ofgreen anise by its content fenchone and its lack ofisomer Type isogeugenol.
It is used in Europe, particularly in the manufacture of pastis, theouzo or sambuca.
En pastry, it flavors cakes and cakes traditional wines from the west of France (infused in milk).
In Germany, it is used in the manufacture of marmalades. It facilitates difficult digestions, hence its success in aperitif, digestive or dessert.
Related articles:
Green anise
Badiane
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