The star anise pod is picked before it ripens and then dried in the sun, turning it a deep brown or rust color. The distinctive flavor is derived from anethol, the same oil found in anise seed giving both a licorice taste. Star anise contains anethole, the same compound that gives the unrelated anise its flavor.
It is used as a spice in preparation of biryani and masala chai all over the Indian subcontinent. It is widely used in Chinese cuisine, and in Malay and Indonesian cuisines.
Star anise is the major source of the chemical compound shikimic acid, a primary precursor in the pharmaceutical synthesis of the antiinfluenza drug oseltamivir (Tamiflu).
Study shows Star Anise can be used as anti quorum sensing and anti-biofilm agent in food matrix.
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