Badian, 1 kg

Star anise is the dried fruit of a tropical tree, brought to Europe in the 16th century from Japan. Star anise fruits resemble reddish-brown stars, with rays in the form of miniature boats, each containing a seed. Currently, star anise is grown in India, Cambodia, South Korea, Vietnam, Jamaica, and the Philippines.

The name of this spice comes from the Tatar name for anise – bajan. However, star anise is often called anise – Chinese, Indian, star, Siberian, and ship anise. Although star anise is a type of anise, its taste and aroma have more pronounced specific nuances, combining sharp, tart, bitter, and sweet notes without excessive sweetness. Thanks to its rich and refined aroma, this spice is loved by confectioners and perfumers.

In cooking, star anise is used either in its original form or as a coarsely ground powder. In Asian cuisine, star anise often complements meat dishes, as it makes the meat softer and more tender, giving it an exquisite taste and aroma. Star anise is mixed with sugar and vegetable oil or with onions, garlic, and other spices – cloves, cinnamon, ginger, fennel, and pepper.

Vietnamese cooks add star anise to beef soup; in Indonesia, no sauce is complete without this spice; Chinese gourmets enhance shark fin soup with star anise; and in Armenian cuisine, it is added to vegetable dishes. The fragrant spice adds a pleasant taste to tea, grog, and refreshing drinks, and is included in many spice blends.

Star anise is used by confectioners in the preparation of cakes, pies, cookies, gingerbread, jams, puddings, and gingerbread. Thanks to Indian anise, liqueurs, tinctures, and mead turn out to be especially tasty and original.