Herbs and How To's - Star Anise

Dear friends,

It's been a while since my last H&HT (Herbs and How To's) segment and I apologize for that. That is why today, I'm going to give you not 1, not 2 but yea... 3 different herbs and their how to's.

On the menu, we have Star Anise.

Star anise is the fruit of an oriental tree. As the name would have it, it is star shaped and has between five to ten pointed sections. These hard sections are seed pods. Tough skinned and rust coloured, they measure up to 3cm (1-1/4”) long. The fruit is picked before it can ripen, and dried. The stars are available whole or ground.

Bouquet: Powerful and liquorice-like, more pungent and stronger than anise.

Flavour: Evocative of a bitter aniseed, of which flavor star anise is a harsher version. Nervertheless, the use of star anise ensures an authentic touch in the preparation of certain Chinese or Indian dishes.

Spice Scale: 3

Useful Information:

The whole stars can be placed directly to the cooking pot with a host of other spices and browned before the main ingredients are added. Another method would be to grind the whole stars as required and used as how you would ground cinnamon or nutmeg.

A note worth remembering is that small amounts are used, as the spice is powerful. Stored whole in an airtight container keeps for well over a year. A good time to toss it out would be when it is no longer fragrant.

Culinary Uses:
Good to be added in any meaty dish, especially pork and duck dishes. As for using it in desserts, it is used to flavor compotes and jams

Medicinal Uses:
.Like anise, star anise has carminative, stomachic, stimulant and diuretic properties. In the East it is used to combat colic and rheumatism. It is a common flavoring for medicinal teas, cough mixtures and pastilles.




Recipes which use star anise:

Sujee Spice Cake - RM 45/lb (alcohol optional)

Festive Sujee Fruit Cake - RM 45/lb (alcohol optional)

Rich Fruit Cake - RM 45/lb (alcohol optional)


picutres courtesy of
http://lh3.ggpht.com/blogmeeta/R77qfnEO1EI/AAAAAAAABoM/kPKbSSLmmGA/Star+Anise+01+framed%5B2%5D
http://www.soul-hunter.com/sailormoon/articles/supers_badiane3.jpg
information coutesy of
http://www.theepicentre.com/Spices/staranis.html

Herbs and How To's - Cinnamon

Cinnamon is the inner bark of an evergreen tree. The plant grows anywhere between 10 – 15 meters tall and is native to Sri Lanka.

It is quite pungent in taste yet it gives out a cool and spicy effect. It is often used as a condiment in an assortment of foods ranging from curries to cakes, as well as tea, cocoa and liqueurs.

It has been used to treat diarrhea and problems related to the digestive system. Cinnamon is high in antioxidants and antimicrobial properties which can aid in the preservation of certain foods.

Cinnamon has been said to have pharmacological effects in the treatment of type II diabetes and insulin resistance. However, this has yet to be proven in clinical trials.

Traditionally, it has been used to treat toothaches and fight bad breath and its regular use is believed to aid digestion.

* Velvet Vintage uses cinnamon in a number of recipes which include:-

• Apple & Cinnamon Cake RM 40/kg
• Sujee Spice Cake RM 45/lb
• Festive Sujee Fruit Cake RM 45/lb
• Rich Fruit Cake RM 45/lb

Image courtesy of http://www.artworkstore.net/main/images/cinnamon.jpg
Information courtesy of http://en.wikipedia.org/wiki/Cinnamon