Despite its sweetness, star anise traditionally is used in savory recipes, particularly with meats. It often is added whole to soups, stews and braising broths, to which it adds a sweet-licorice-peppery flavor. Star anise can be used whole or ground.
When used whole, star anise pods are simmered in soups, stews, and braises. Like bay leaves, star anise is usually removed and discarded from the dish before serving. It ipairs well in savory recipes with citrus, poultry, and beef, adding a contrasting sweet licorice-like flavor to dishes.
Ground star anise is more potent and should be added in small quantities to dishes and baked goods. It’s a common spice in Indian cuisine, used in the spice blend garam masala, as well as chai tea
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