Origin: Native to China and Vietnam, this fruit of the Chinese Badian tree comes from an evergreen tree of the Schizandraceae family. It produces hard-skinned, rust-colored fruits that are picked and dried before ripening. Star anise (Illicium verum) is the star-shaped (usually eight-pointed) fruit. It is also called Chinese fennel or Siberian anise, Chinese anise, Indian anise or more commonly star anise in reference to its Mandarin name "badjiao" which means "eight horns", in reference to its star shape. Star anise should not be confused with Japanese star anise, which is highly toxic and inedible. For this reason, star anise should be bought organically, packed whole and not in powder, to avoid possible mixtures.

Properties: Star anise is recognized for its many qualities, both gustatory and medicinal. It is often used in culinary dishes; it is a traditional ingredient of Chinese five-spice blends.  It has a slightly sweet and sour anise flavor, it is similar to anise, licorice and fennel seeds, but more concentrated, it is slightly more pungent, spicy, sweet and sour than the Mediterranean green anise.

Culinary use: Used in small amounts and added directly to cooking, star anise is the secret to many delicious Asian dishes and teas. Small amounts are recommended as it is a powerful spice.  A single star is enough to enhance a dish for 4 people.  Star anise is an essential ingredient in many oriental spice blends; traditional Chinese five-spice powder, Indian garam masala spice blends and it is a major ingredient in Vietnamese pho soup (see recipe below). Unlike many spices, its flavor infuses effortlessly into water and fat-based liquids, such as a soup broth or sauce.

It enhances the flavor of a wide variety of meat, soup and vegetable dishes and combines well with cinnamon, chili powder, coriander, garlic, ginger root and lemongrass. Star anise can easily be incorporated into many culinary preparations that go well with this slightly sweet aniseed flavor. As tagines or all dishes in sauce. It can also be added to a pan of vegetables, a rice dish or to the cooking of fish. The badian is wonderful in any fruit compote, not to mention its decorative contribution.

Beverages: In infusion, these delicious pods will enhance the taste of Chai teas, Thai iced tea or hibiscus lemonade.

Medicinal actions: Carminative, digestive and respiratory tract antispasmodic, digestive, stomachic, expectorant, antibacterial and breath purifying.

Star anise facilitates digestion and acts on the effects of difficult digestion such as colitis, flatulence, intestinal spasms and bloating. It normalizes the intestinal flora.

Star anise seeds are considered warming in TCM. They can be added to infusions, mulled wine, syrups, teas and liqueurs. Star anise pods (seeds) are also used in homemade mouthwashes as an infusion or by chewing a seed after meals to freshen breath.

Ingredient: Dried organic star anise (Illicium verum).

Dosage: Infuse 1 to 2 stars in a cup of boiling water, cover, infuse 5 to 10 minutes and filter. To drink hot after the meals.

Duration of use: Do not prolong its daily use beyond 2 weeks.

Contraindications: Do not use this plant if you are pregnant.

Cautions: Consult a health care practitioner (herbalist, naturopath, pharmacist, nurse or doctor) before using this herb if you are taking medication or if your symptoms persist or worsen. Discontinue use if hypersensitivity  /allergy occurs.

Tonkinese soup (Vietnamese Phô) with vegetables (4 servings)

Ingredients :

Soup

• 1 C. tablespoons olive or canola oil
• 1 large medium onion, minced or cut with a mandolin
• 2 tbsp. tablespoons (2’’ or 5 cm) fresh ginger, grated
• 2 cloves of garlic, minced
• 2 liters (8 cups) vegetable or chicken broth*
• 2 tbsp. tablespoon fish sauce (nuoc-mâm)
• 2 to 3 star anise
• 2 cloves
• 1 to 2 small cinnamon sticks
• 1 small stick of fresh lemongrass (optional)
• A small hot pepper (bird) chopped (optional)*
• Salt and pepper

• 1 packet of 225g of rice noodles

• 1 cup vegetables of your choice (broccoli, snow peas, red pepper), cut thin into strips or small pieces
• 1 large carrot, thinly sliced with a mandolin (optional)
• ½ to 1 cup bok choy (or Chinese cabbage) cut into strips
• ½ to 1 cup of bean sprouts (mung)
• 40 g (½ cup) mushrooms, sliced (optional)
• *About 350g of tofu or beef fondue in strips

Preparation

1) In a large saucepan over medium-high heat, heat the oil and brown the onion for a few minutes.

2) Add ginger and garlic.

3) Continue cooking for 2 minutes.

4) Add the spices, continue cooking for 1 minute.

5) Add the broth, fish sauce, salt and pepper to taste and bring to a boil.

6) Reduce heat and simmer gently for 15 minutes. Strain the broth, then keep warm.

7) In another cauldron, cook the noodles for 3 minutes in salted boiling water.

8) Rinse with cold water and drain.

9) Divide the noodles, vegetables, bean sprouts, mushrooms, meat or tofu into bowls.

10) Pour the very hot broth on top and serve.

11) Arrange the garnishes on a plate and let the guests serve themselves.

*Optional additions:

• Additional sriracha or hoisin sauce to taste
• Soy sauce or gomasio to taste
• Coconut milk

*Substitute option

This soup can be prepared with miso, fish, beef or chicken broth and can be garnished with shrimp, tofu, chicken or Chinese fondue meat strips.

Toppings of your choice:

• Green onions
• Fresh coriander (Cilantro)
• Thai basil
• Lime wedges