Often, even experienced culinary experts can create confusion on the question of how star anise and anise differ. What is the difference between these seemingly identical spices? Despite the similarity of aromas and medicinal properties of the two seasonings, they are obtained from completely different plants.
A certain confusion in the definition of these spices is made by the second name of anise flowers - "star anise". Wherever this evergreen shrub grows and in what region of aniseles, they are called anise - Chinese, Oriental, Siberian, ship, Vietnamese or Indian.
How and where do two completely different spices grow - anise and star anise?
The differences between these representatives of the plant kingdom are in belonging to different botanical species. Star anise is an evergreen shrub native to Southeast Asia. Currently, it is cultivated in Japan, Southeast China, India, Vietnam and other countries.
It can also grow in the form of a tree with an upright trunk and reach a height of 6 to 10 meters. Fruits ripen on its fragile, easily breaking branches already in the fifth year of growth. However, star anise seeds become suitable for human consumption only from trees that have reached 15 years of age. The fruiting period lasts up to 100 years. Harvest star anise in the fall. In Europe, the bitter sweet taste of Chinese seasoning was first introduced in the 16th century. Unlike oriental spice, ordinary anise (sweet cumin or aniseed femur - its other names) is an annual herbaceous plant belonging to the umbellate family. It, like fennel or dill, grows to a height of 0.7 m. The CIS countries, Africa, America and Europe serve as a vast area of its distribution.
The smells of star anise and anise (what is the difference - gourmets and perfumers can tell) are really similar to each other. Therefore, when the oriental spice became available in Europe and Russia, the people dubbed it “anise”.
What is the difference between the chemical composition of anise and star anise
Star anise, like ordinary, belongs to aromatic plants with spicy notes. They contain a high concentration of essential oils. The main component of odorous substances of both plants is the anetope, whose share is from 80 to 90%. This explains the similarity of aromas of star anise and star anise. What is the difference? In the remaining components that form the essential oils of these seasonings. Therefore, the tastes and possibilities of using each of the spices are different.
Anise seeds are rich, except for anethole (constituting about 80-90%), methyl chavicol (about 10%), anise ketone and anise aldehyde, anise alcohol and anise acid. The anise seeds contain: anethol (90%) and terpenes (limonene, pinene, karen and fellandren), as well as farnesol and terpineol; phenols (safrole, softening the pungent odor of anethole, hydroquinone ethyl ester), linalool alcohol, cimen, cineol ketone and dipentene. A considerable share in the composition of the seeds of a Chinese star is occupied by sugars, resins, essential oil and tannin. The concentration of aniseed essential oil in the fruits of a herbaceous plant is 1.2-3.2%, in rare cases, this indicator increases to 6%.
At the same time, star anise is 10% saturated with star anise oil. In addition, licorice flavor and antiviral effect of oriental spices are caused by the content of natural shikimic acid in it. In medicine, this substance serves as the basis of the drug Tamiflu, developed by specialists to combat influenza viruses.
Caution, toxic varieties of star anise!
Some species of tropical tree fruit contain poison. Malicious varieties that can pose a threat to human health are: wild ash, anise, plate or Japanese star anise. Therefore, when purchasing plants growing exclusively in the Asian region, it is necessary to carefully study the label indicating the name of the raw material, the country of origin, get acquainted with the certificate of conformity to quality.
What is the taste of these spices?
Everyone who often suffered from a cold in childhood is familiar with the sensations of drinking cough syrups under the names Pertussin and Pectusin. It is their pleasant aftertaste due to the presence of star anise in the original composition. Today, it is increasingly practiced to replace expensive oriental spices in warming syrups with ordinary anise, which is economically more profitable, but does not affect the degree of exposure to drugs.
Both spices - anise and star anise - equally favorably warm the human body. The taste of oriental spices is bittersweet, astringent and spicy. The grassy anise is characterized by a sweet, spicy finish. By smell, star anise is very similar to anise, but it is much finer, more complex and multifaceted. Its amber is also less cloying due to its aromatic oil called safflower. A true star aphrodisiac is included in most popular spice mixtures: five spices, garam masala, Moroccan spices.
Star anise and anise - favorites confectioners
Both seasonings are classified as sweet spices. Most often they are used in jam and compotes, jelly and fruit jellies, dessert drinks, including alcoholic drinks (sambuca and other liquors). Sweet pastries, gingerbread, cakes and pies are not complete without the described seasonings.
Before adding these delicious ingredients to the dough, you need to think about what to choose - star anise or anise. What is the difference? Some pastries are sprinkled with seeds of a herb before being cooked in the oven. At the same time, the "eastern star" does not tolerate a long test of high temperature, so star anise is always added to dishes and pastries near the end of cooking. Star anise seeds experienced confectioners prefer to pre-grind, and then add to the dough. The reddish-brick ankle powder is also added to the jam 10-15 minutes before the end of the cooking process. It can be put in hot cans with fruit juice in the form of a pair of stars or in ground form. This will give a delicate aroma to the drink and block the appearance of excess acid in it. The sweet-bitter taste of yellow-brown anise star powder is ideal for cherry jam.
In addition to improving the taste, the oriental aphrodisiac star anise - star anise, the photo of which resembles a picturesque chocolate dessert - enhances the aroma of jam, helps preserve its natural color and high quality product, which can not thicken for three years. When preparing hot drinks, star anise is dipped in boiling water for 4-5 minutes until fully prepared, and then insist on drinking, tightly closing the lid. In jelly or stewed fruit, the norm of the bookmark is one or two rays of an asterisk star anise (called cloves) per 1500 ml of liquid. You can also use a quarter teaspoon of specific yellow-brown or reddish-brick star anise powder for this volume of product.
If you independently increase the amount of this spice by adding it to the eye, you can get an excess of bitterness in the product.
Features of application in cooking star anise
Chefs at famous restaurants around the world strictly follow recipes that use star anise and star anise. What is the difference (photos of seeds of a herbaceous plant and a tropical tree show external differences) in the tastes and application of these spices? In order to independently create a culinary masterpiece without compromising on the quality of the dish, it is necessary to strictly follow the recommendations of specialists. It is known that these seasonings in various cuisines of the peoples of the world are not always interchangeable. For example, star anise is very popular in the East as a component of marinades or topping for meat dishes. It is added to fried lamb or pork, but is not recommended to be used for beef.
In addition, it goes well with poultry dishes (chickens, chickens, pheasants and others). Star anise not only gives piquancy and unexpected taste to the product, but also makes the meat softer and more tender. Ground dishes are used for such dishes. The dish is sprinkled with spicy powder (it looks a bit thicker than salt). Ground star anise can be mixed with vegetable oils or sugar. In culinary, especially in meat dishes, the rate of laying star anise is significantly higher than in confectionery. For each serving, 1 g of the popular spice is necessary. In broths and soups, star anise is added at the end of cooking. Anise star is not used in fish dishes, but it is ideal for vegetable marinade.
Pros and cons of using anise in cooking
Anise seeds have a sharp spicy aroma that can "clog" any other smell. Therefore, it is added with caution, in strict accordance with the recipe. For example, the seeds of a herbaceous plant are excellent for harvesting sauerkraut for a long time. They give the product a delicate and refined taste, while neutralizing the appearance of excess acid.
In the marinade for any vegetables, star anise and star anise are the desired ingredients. Seeds of anise ordinary perfectly cope with the fragrance of sea fish. A gauze bag with seeds of fragrant grass, placed in a pan with boiled fish, helps to remove the smell of iodine. After the process is over, the spice is taken out, and the broth is poured. Although there is a popular belief that star anise and star anise are one and the same thing, you can often make a mistake in the chef business by replacing the tropical seasoning with grassy spice seeds. The sugary smell of domestic seeds (growing in almost every region of our country) can distort the overall impression of the dish. The refreshing taste and aroma of ordinary anise is much more straightforward. On the contrary, star anise has a more piquant and thinner amber. Unlike star anise, grassy anise seeds are great for fish and seafood dishes.
Cosmetology and medicine: similarity and difference of anise and star anise
Knowing the difference between anise and star anise, doctors do not recommend replacing one seasoning with another in recipes. If in cooking this threatens to change the delicate aroma of dishes to a sugary one, then in medicine such an experiment can give unpredictable results. The different chemical composition of the two spices determines their combination or incompatibility with certain components of drugs. Anise vulgaris and star anise have antiseptic, antispasmodic, anti-inflammatory and soothing effects. In addition, these spices have a general strengthening, expectorant, diuretic and carminative effect on the body. Both seasonings are used for colds (bronchitis and pneumonia); to restore the normal functioning of the digestive tract (from flatulence, colic and constipation, to relieve cramps, normalize digestion and improve appetite); with problems with the kidneys and bladder (to eliminate edema); women to relieve symptoms of PMS.
At the same time, ordinary anise is recommended to increase the production of mother's milk in the lactation period, and the anise extract is successfully used to combat rheumatism. Essential oil of ordinary anise (5-6 drops per 10 ml of any vegetable oil) is used to massage the skin, the same amount is added to your favorite cream, gel or lotion, enriching it. A few drops of anise extract (4-6 pieces) added to the bath will help a person to relax, and the skin acquire a healthy and well-groomed appearance. This oil perfectly helps against irritation after shaving and insect bites. Star anise oil is added to hair care products to eliminate dandruff. It is also used by dripping in a cream or face gel - this creates an antifungal, anti-aging and tonic effect for the skin, eliminates hyperpigmentation (including freckles).
A decoction of a Chinese star is used for bathing (it strengthens and tones the skin, eliminates puffiness) or for rinsing hair after washing (restores the structure of the hair and prevents the occurrence of dandruff). These aromatic oils can be combined with other extracts to enhance the effect and improve skin health. Illicium (star anise) is in perfect harmony with pink, cedar, tangerine oil, as well as extracts from cardamom or coriander.
Substitution or combination of anise and star anise with other seasonings
Among the spices that can be replaced with star anise, cumin and cinnamon take the first and second place. Only the third place was given by cooks to ordinary anise. But you can combine star anise with cinnamon, ginger, cloves, caraway seeds and garlic. At the same time, the seeds of grassy anise are replaced by fennel, star anise or caraway seeds. In addition, they are good with these seasonings in combination, as well as with coriander or bay leaf. The skillful use of various spices and careful attention to the characteristics of each of them will help to make the daily menu not only tasty, but also varied.