How to Use Star Anise Without Overpowering a Dish

Star anise is beautiful to look at and very strong. One star can flavour a whole pot. Two can take over. Use it in small amounts and it adds warmth and depth without everything tasting like liquorice.

How much

• Biryani (1 kg meat): 1 star, or 2 for a bold version
• Meat curry for 4 to 5 people: 1 star
• Pulao or ghee rice (2 cups rice): ½ to 1 star
• Garam masala batch: 2 to 3 stars per small jar
• Tea or syrups: 1 star per 3 to 4 cups of liquid

When in doubt, use half a star. You can break a star into its points easily.

When to add it

• At the start, in hot oil or ghee, with the other whole spices. This is the standard method for biryani and curries.
• In liquids from the beginning, for stocks, stews, syrups and tea. It needs time to release its flavour.
• Ground, in small amounts, in spice blends, added near the end.

When to take it out

For long-cooked dishes, fish out the star anise once the dish tastes right. It keeps releasing flavour, so a curry that's perfect today can taste too strong tomorrow if the star stays in overnight.

Dishes it suits

• Biryani and pulao
• Kerala chicken, mutton and beef curries
• Garam masala and chai masala
• Stocks and soups, especially meat-based
• Poached fruit and sugar syrups
• Chinese-style dishes: five-spice, braised pork, pho

Dishes to go easy with

• Fish and seafood curries. Too strong for delicate flavours.
• Light vegetable dishes.
• Anything with fennel already. They share a flavour, and it can get too much.

Choosing star anise

• Look for whole, unbroken stars with a reddish-brown colour.
• Snap a point and smell it. It should be strong and sweet.
• Buy only from food sellers, labelled for culinary use. A related plant, Japanese star anise, is toxic and looks similar, and has caused poisoning in infants given it as tea.

Our whole star anise is sold for culinary use. For its uses and cautions, see our post on star anise benefits and side effects.

Sources

• FDA: Star anise tea advisory