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Star Anise

London - United Kingdom | General information | Popularity - 0/10
Star Anise is a star shaped spice mainly used in Asian cooking. It is the dried pod from the fruit of the Illicium verum plant, an evergreen tree of Magnolia family native to Southwest China. The pods have six to eight prongs, each containing a single seed. Star Anise has a strong, distinct, sweet and spicy flavour, similar to Aniseed. It has a Fennel and Licorice-like aroma. It adds wonderful layers of complex flavour and aroma to the dishes.
Star Anise is predominantly used in many Chinese, Vietnamese, Indian and Indonesian cuisines. It is used in Eastern cuisines similarly to the use of Aniseed in Western cuisines.
Star Anise pairs with beef, chicken, ducks, eggs, fish, figs, leek, pears, pork, pumpkin, root vegetables, shrimp, soy sauce and tropical fruit. It is a classic companion with tomato-based sauce or stew adding a warm, spicy undertone. It is a key ingredient in Pho, a Vietnamese noodle soup and Indian/Middle Eastern rice dish – Biryani. Star Anise is widely used to flavour beverages like chai/ tea and infuse several liquors including Absinthe, Sambuca and Pastis for a Licorice like flavour.
White Peppercorn
We source Organic White Peppercorn from India and pack it in a Biodegradable, resealable, stand up paper bag.
White Peppercorn, like Black Peppercorn, is the dried fruit of the pepper plant, Piper nigrum and is native to India and South-East Asia but is now cultivated in Indonesia, Malaysia, China, Sri Lanka, Madagascar and South America. White Peppercorn is produced by soaking ripe berries in water. The dark outer skin shrivels and is easily removed, leaving the white seed.
White Peppercorn is hot, winey, woody, earthy with smoother aromatic flavour. White Pepper is spicier and fruitier than Black Pepper, but less complex. Mixed with Black Pepper, it looks great in table grinders as condiment. White Pepper should be added after the dish has been cooked, as overheating can release a bitter flavour.
White Peppercorn is used in some cuisines for its specific earthy flavour and aesthetics in lighter colored dishes. It is common in French, Indian, Chinese, Mexican, Swedish and Vietnamese cuisines. White Pepper combines well with cheeses, creamy sauces, curries, eggs, marinades for chicken, fish and pork, meatballs, stir fries, soups, pickling, potatoes and vinaigrettes.
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