STAR ANISE POWDER premium quality

STAR ANISE POWDER Uses and Recipes

How to Use Star Anise Powder: Star anise powder offers the distinctive flavour of whole star anise in a convenient form that blends seamlessly into any dish. Its intense, liquorice-like character with hints of sweetness makes it perfect for both savoury and sweet applications. Use it sparingly in meat marinades, particularly for pork and duck, or add to slow-cooked braises and stews. In Asian cuisines, it’s essential for authentic flavour in broths, particularly Vietnamese pho. For sweet dishes, it pairs beautifully with chocolate, pears, apples, and citrus fruits. During winter months, it’s a key ingredient in mulled wine, cider, and chai tea blends, bringing warming complexity to hot beverages.

Chinese-Style Braised Beef: Heat 2 tablespoons of oil in a large, heavy-bottomed pot. Season 1kg of beef shin or chuck steak cubes with salt and pepper, then brown in batches. Set aside. In the same pot, sauté one diced onion until soft. Add 3 minced garlic cloves and a thumb-sized piece of sliced ginger. Stir in ½ teaspoon of star anise powder, 1 cinnamon stick, 2 tablespoons of brown sugar, 3 tablespoons of soy sauce, 1 tablespoon of Chinese five-spice powder, and 2 tablespoons of Shaoxing wine or dry sherry. Return the beef to the pot, add 500ml of beef stock, bring to a simmer, then cover and cook on low heat for 2-3 hours until the meat is tender. Serve with steamed rice and green vegetables. The star anise powder contributes a distinctive aromatic note essential for authentic Chinese flavour.

Spiced Poached Pears: In a large saucepan, combine 750ml of red wine, 200g of caster sugar, 1 cinnamon stick, 3 cloves, ¼ teaspoon of star anise powder, and the zest and juice of 1 orange. Bring to a simmer, stirring to dissolve the sugar. Peel 4 firm pears, leaving the stems intact. Add to the simmering liquid, cover partially, and poach gently for 20-30 minutes until tender when pierced with a knife. Remove the pears and set aside. Boil the poaching liquid until reduced by half and syrupy. Serve the pears drizzled with the syrup and a dollop of mascarpone or vanilla ice cream. The star anise powder infuses the pears with a subtle exotic flavour that pairs perfectly with the wine and citrus notes.

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