Anisum stellatum
Synonyms: star anise, Chinese anise, anise Indian, Siberian anise, anise ship. Fruit tree Illicium veram Hook family Magnoliaceae. Motherland - Southeast China. Cultivated, except China, Indochina (Vietnam, Cambodia), as well as in the Soviet Union - in Abkhazia.
Tub
use as a spice, dry mature fruit of star anise. They represent stems, generally consisting of eight, sometimes of 7, 9, 10 and 12 fruitlets interconnected as multipath sprocket. Each plodik or clove, has the shape of the boat dark brown, tough, woody touch. hammer as star anise is a coarse powder, sometimes yellow-brown, sometimes with reddish maroon tint.
Star anise taste sweet, bitter, reminiscent of anise smell, but the smell of anise aromaticity significantly thinner and harder.
On the chemical composition differs from anise presence of essential oil safflower. This difference is particularly noticeable when heated anise, ie, in the cooking process. In addition, star anise anise flavor characteristic deprived cloying. That's why sometimes found in cookbooks indication that star anise star anise can be replaced, and vice versa, is wrong. This may relate to only a limited range of desserts, and in this case flavor of the dish by replacing anise anise will be different. More diverse than that of anise, multilateral, differently behaving in mixtures anise flavor and aroma and makes a wider range of application.
Russian star anise has long been an essential part of different varieties of baking gingerbread and gingerbread Russian. Hence the use of the traditional anise in our country in pastry products - gingerbread, pretzels, cookies. these cases badjan laid the dough in the process of making it. Flavor develops when preparedness products and is one of the main signs of readiness.
Less frequently, star anise is used in the preparation of our other sweet dishes and products: compotes, mousses, jellies, jams, puddings, cheese pasta, which he is able to report only a thin, spicy, refined aroma.Adding star anise, for example, cherry jam, not only improves the taste of the product, giving it a special freshness and flavor enhancing, but also promotes the best conservation of natural colors and high quality jam that does not crystallize in three years.
sweet dishes badjan laid for 5-10 minutes until cooked in a boiling liquid, and then the dish should cover and is sure to give Dittany brew.
As completely independent spice (at least - in combination with other spices), star anise is used in the manufacture of various beverages, especially vodka, liqueurs, liqueurs (in Western Europe, especially in France), as well as in the manufacture of a quenching soft drinks (Sbitnev - in Russian , badyanovoy water - in South-East Asia). Less common in European countries, the use of star anise in the manufacture of pickles from fruits and berries. Here badjan often used along with other spices as one of the components of the marinade.
Very rarely used in our star anise when cooking meat and poultry. But in China, Burma, Korea, Japan, the Philippines, Indonesia and Indochina star anise added to grilled meat or poultry (especially pheasants, hens and chicks) - it greatly improves the flavor of the dishes, making them juicy and unexpected taste and the meat itself is more tender and soft. this case, star anise is used necessarily in the form of a hammer (it is sprinkled with meat like salt, only thicker), the best in combination with vegetable oils.
South-East Asia and the Far East star anise is often used in combination with other spices (garlic, onions, peppers) for cooking sauces with vegetable, rice and egg dishes.
Note. With Dittany should not be confused Japanese star anise, or toxic ( Illicium religiosum ), similar to him in appearance, but sharply differing unpleasant odor and bitter taste, and two plants available in the Soviet Union and is often incorrectly called Dittany or Badane. This is, firstly, star anise wild, precisely fraxinella, ash trees, Volkan ( Dictamnus albus ), family Rutaceae, growing in the Caucasus, Siberia and Central Asia and containing toxic essential oil with a strong unpleasant odor (it is even capable of causing burns on human skin ) and, secondly, Bergenia ( Bergenia crassifolia ) saxifrage family, found in Siberia (Altai, Sayan) and especially in the Trans-Baikal region, where it is often used as a local substitute for tea and as a raw material for technical tannin.
Synonyms: star anise, Chinese anise, anise Indian, Siberian anise, anise ship. Fruit tree Illicium veram Hook family Magnoliaceae. Motherland - Southeast China. Cultivated, except China, Indochina (Vietnam, Cambodia), as well as in the Soviet Union - in Abkhazia.
Tub
use as a spice, dry mature fruit of star anise. They represent stems, generally consisting of eight, sometimes of 7, 9, 10 and 12 fruitlets interconnected as multipath sprocket. Each plodik or clove, has the shape of the boat dark brown, tough, woody touch. hammer as star anise is a coarse powder, sometimes yellow-brown, sometimes with reddish maroon tint.
Star anise taste sweet, bitter, reminiscent of anise smell, but the smell of anise aromaticity significantly thinner and harder.
On the chemical composition differs from anise presence of essential oil safflower. This difference is particularly noticeable when heated anise, ie, in the cooking process. In addition, star anise anise flavor characteristic deprived cloying. That's why sometimes found in cookbooks indication that star anise star anise can be replaced, and vice versa, is wrong. This may relate to only a limited range of desserts, and in this case flavor of the dish by replacing anise anise will be different. More diverse than that of anise, multilateral, differently behaving in mixtures anise flavor and aroma and makes a wider range of application.
Russian star anise has long been an essential part of different varieties of baking gingerbread and gingerbread Russian. Hence the use of the traditional anise in our country in pastry products - gingerbread, pretzels, cookies. these cases badjan laid the dough in the process of making it. Flavor develops when preparedness products and is one of the main signs of readiness.
Less frequently, star anise is used in the preparation of our other sweet dishes and products: compotes, mousses, jellies, jams, puddings, cheese pasta, which he is able to report only a thin, spicy, refined aroma.Adding star anise, for example, cherry jam, not only improves the taste of the product, giving it a special freshness and flavor enhancing, but also promotes the best conservation of natural colors and high quality jam that does not crystallize in three years.
sweet dishes badjan laid for 5-10 minutes until cooked in a boiling liquid, and then the dish should cover and is sure to give Dittany brew.
As completely independent spice (at least - in combination with other spices), star anise is used in the manufacture of various beverages, especially vodka, liqueurs, liqueurs (in Western Europe, especially in France), as well as in the manufacture of a quenching soft drinks (Sbitnev - in Russian , badyanovoy water - in South-East Asia). Less common in European countries, the use of star anise in the manufacture of pickles from fruits and berries. Here badjan often used along with other spices as one of the components of the marinade.
Very rarely used in our star anise when cooking meat and poultry. But in China, Burma, Korea, Japan, the Philippines, Indonesia and Indochina star anise added to grilled meat or poultry (especially pheasants, hens and chicks) - it greatly improves the flavor of the dishes, making them juicy and unexpected taste and the meat itself is more tender and soft. this case, star anise is used necessarily in the form of a hammer (it is sprinkled with meat like salt, only thicker), the best in combination with vegetable oils.
South-East Asia and the Far East star anise is often used in combination with other spices (garlic, onions, peppers) for cooking sauces with vegetable, rice and egg dishes.
Note. With Dittany should not be confused Japanese star anise, or toxic ( Illicium religiosum ), similar to him in appearance, but sharply differing unpleasant odor and bitter taste, and two plants available in the Soviet Union and is often incorrectly called Dittany or Badane. This is, firstly, star anise wild, precisely fraxinella, ash trees, Volkan ( Dictamnus albus ), family Rutaceae, growing in the Caucasus, Siberia and Central Asia and containing toxic essential oil with a strong unpleasant odor (it is even capable of causing burns on human skin ) and, secondly, Bergenia ( Bergenia crassifolia ) saxifrage family, found in Siberia (Altai, Sayan) and especially in the Trans-Baikal region, where it is often used as a local substitute for tea and as a raw material for technical tannin.
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