Star Anise Powder Cert Organic (Illicium verum; Ba Jiao Hui Xiang) 1 lb: K
This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Star anise is the dried fruit of the Illicium verum, an evergreen tree of the Magnolia family, indigenous to the southeastern part of China and Vietnam. Its chemistry, flavour and uses are similar to those of anise. Star anise is one of the most important spices in Chinese cuisine. It is also used as a flavouring in alcoholic drinks. The dried fruits of star anise are the source of oil of star anise, a volatile, aromatic oil used for flavouring smoked meats, candies, liqueurs, and perfumes. Star anise is popular throughout Asia. Chinese five spice powder is a mixture of star anise, cinnamon, cloves, fennel and sichuan pepper. Ginger, galanga, black cardamom or even licorice are also sometimes added. It can be added to the batter of chinese-style fried vegetables or meat, or used as a meat coating with corn starch for deep frying, or in a marinade for stir frying. Star anise is used much in the West as a substitute for anise in cooked dishes and liqueurs. Dried Apricot Chutney with Star Anise http://homecooking.about.com/library/archive/blcon46.htm: Ingredients ¼ cup any vinegar ½ cup water ¼ cup sugar, honey, or other sweetener Salt ¼ teaspoon freshly ground black pepper 1 small dried hot red chile, or to taste 3 star anise 1 tablespoon peeled and minced fresh ginger or 2 teaspoons ground ginger ½ cup minced onion 20 dried apricots, cut into 4 or 8 pieces each Instructions Combine all ingredients except the apricots in a small saucepan and turn the heat to medium. Bring to a boil, stirring occasionally, then lower the heat and cook for 5 minutes. Add the apricots and continue to cook until all but a tiny bit of the liquid is gone. If the mixture is not 'jammy,' or the apricots not quite tender, add a little more water and cook some more. Taste and adjust seasoning as necessary; you may add more of anything you like. Use within a few days and serve hot, warm, or at room temperature. Yield: about 2 cups Chicken Simmered in Soy and Star Anise http://www.recipelink.com/ch/2002/october/newfoodfast1.html From: New Food Fast by Donna Hay (Whitecap Books; November 1999; ISBN: 1551109786; PB) Cookbook Heaven @ Recipelink.com Servings: 2 1/3 cup (2 3/4 fl oz) soy sauce ¼ cup (2 fl oz) Chinese cooking wine or sherry 2 tablespoons oyster sauce 2 star anise 1 cinnamon stick 2 tablespoons brown sugar 2 chicken breast fillets 1 bunch bok choy or Chinese greens, trimmed and halved Place the soy sauce, cooking wine or sherry, oyster sauce, star anise, cinnamon stick and sugar in a frying pan over high heat and bring to a boil. Add the chicken and cook for 3 minutes on each side. Add the greens to the pan and cook for 2 minutes or until tender. Place chicken and greens on serving plates and spoon over pan juices as sauce. Serve with steamed rice. Star Anise Carrot Syrup http://www.foodtv.com/foodtv/print/recipe/0,62