Anise; Star Whole
Botanical Name - Illicium verum
Other Names - Chinese star anise, takkola
Origin - Vietnam
Anise star pods are hotter, more pungent, more bitter, and much more “licorice-like” than the European anise.
Anise star pods are used in Chinese “red” cooking, where foods are cooked for a long time in soy sauce. The herb is used to flavor “marbled eggs” and many Asian soups, in Thai iced tea, and in Peking duck. Anise star pods are also chewed after meals in order to freshen breath.
The dried fruits, harvested and dried before ripening, ground before storage. Ground star anise added to baked goods protects them from spoilage by bacteria or fungi.
Added directly to cooking. Small amounts are recommended. Anise star pods are a powerful spice. The herb should be stored in a tightly sealed container in a dark, cool place. The tea is quite strong and only moderate amounts will be needed. May also be taken as a capsule or extract.
Packaging - We package all of our herbal and fruit powders in a heat sealed mylar bag which serves as a very effective barrier to light, oxygen, odors, flavors, moisture, and bacteria. The bag can be resealed with any household iron or curling iron.
Precautions - No known precautions. If you are taking any other herbs or supplements please consult with a qualified health-care provider before starting any new regimen. If you are pregnant or breast feeding, consult with your physician before taking.
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