Star anise, or Illicium verum, has antifungal, antibacterial, and anti-inflammatory properties and has been used in Ayuveda and Chinese medicine for thousands of years. The compound shikimic acid in star anise is the active ingredient in flu medications like Tamiflu.
Until 2012, Roche Pharmaceuticals used up to 90% of the world’s annual star anise harvest to produce shikimic acid, a chemical intermediate used in the synthesis of oseltamivir or Tamiflu.
Star anise also contains anethole, linalool, quercetin, gallic acid, and limonene in addition to valuable shikimic acid. All of these wonderful compounds could be a factor in star anise’s ability to possibly fight stomach ulcers, keep blood sugar in check, and reduce symptoms of depression and menopause.
Some test-tube research has also shown that star anise essential oils can treat viral infections like herpes simplex type 1.
Compounds in star anise may be effective in treating urinary tract infections caused by certain bacteria, and in a separate study, star anise extract was somewhat effective in reducing the growth of E. coli in a petri dish.
In agriculture, transanethol from star anise inhibited the growth of pathogenic fungi on certain edible crops.
Star anise is a less expensive substitute in Galliano production.
This Vietnamese pho recipe not only calls for star anise but also garlic, ginger, and cinnamon, all of which have great healing properties.
Vietnamese Pho (chicken noodle soup)
for 4 people
Broth:
5 cups broth or chicken broth
4 medium garlic cloves, crushed and peeled
A 2-inch piece of ginger root, peeled and charred over the flames
4 star anise pods
2 cinnamon sticks
3 tablespoons Asian fish sauce (nuoc mam)
1 tablespoon soy sauce
1 round onion cut in half and roasted on the fire
Add all the ingredients in a large pot, cook on low heat for at least 30 minutes to blend all the flavors.
Pho Soup Components:
2 ounces thick rice noodles
1 Vietnamese broth recipe
12 ounces boneless, skinless chicken thighs, trimmed of excess fat
2 green onions, thinly sliced at an angle
1/2 cup loosely packed fresh mint leaves, halved if large
12 ounces mung bean sprouts
1/2 cup loose cilantro leaves
2 tablespoons Thai basil
Jalapeño peppers, thinly sliced
2 tablespoons chopped roasted unsalted peanuts
Hoi sin sauce and nuoc cham sauce
Bring 4 quarts of water to a boil in a large pot. Turn off the heat, add the rice noodles and let it sit in the water until the noodles are tender. Drain and distribute among four bowls.
Simmer chicken thighs in broth until cooked through, 10 minutes. Remove with a slotted spoon and reserve. When cool enough to handle, slice thinly.
Continue cooking the broth over low heat for 10 more minutes. Strain the broth, return to the pot, and season to taste with additional salt, if necessary. Cover and keep warm over low heat. Divide the sprouts over the noodles. Add the chicken slices, then ladle the broth. Sprinkle with basil, mint, jalapeno slices, and peanuts.
• • •
Star anise enhances the flavor of the meat. Here’s a recipe for beef short ribs with star anise and mandarin orange from the New York Times.
Short Ribs with Star Anise and Tangerines
Serves 4 to 6
5 pounds beef ribs, flanken-style, across the bone in 3-inch pieces
Salt and pepper
1 tablespoon five-spice powder
1/2 teaspoon ground Sichuan pepper (optional)
2 tablespoons grated ginger
1 tablespoon minced garlic
zest of one tangerine, cut into wide strips
1/2 cup of mandarin juice
6 to 8 small dried Chinese chiles (or chiles de árbol)
1/2 cup dark brown sugar
2 tablespoons of soy sauce
1 teaspoon toasted sesame oil
1 tablespoon salty black bean sauce
1 daikon radish, about a pound, peeled (optional)
3 pieces of star anise
1 cinnamon stick, 3 inches long
1/4 cup Chinese rice wine or sherry
3 cups of hot chicken broth or water
2 teaspoons of cornstarch dissolved in 2 tablespoons of cold water
6 green onions, sliced, to decorate
Generously season the short ribs on both sides with salt and pepper and place in a heavy-duty roasting pan in one layer. In a bowl, mix together the five-spice powder, Sichuan pepper (if using), ginger, garlic, tangerine zest and juice, chili peppers, brown sugar, soy sauce, olive oil, sesame and black bean paste. Spread mixture over meat and marinate for at least an hour at room temperature or preferably overnight in the refrigerator.
Heat oven to 350 degrees. Cut the daikon into 1/2-inch pieces and set aside. Bring meat to room temperature. Add star anise, cinnamon stick, rice wine, and broth to roasting pan. Cover the onions and bake for 1-1/2 hours, then add daikon and return to the oven. Bake for another 30 minutes, until the meat is very tender.
Remove the meat and daikon from the pan and keep warm on a serving plate. Strain the stew juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then add the cornstarch mixture and cook for a minute until slightly thickened. Pour sauce over meat and daikon, garnish with green onions.
gourmet bites
The Hawaii Community College culinary program is open on Wednesdays and Thursdays. Check the website at http://hawaii.hawaii.edu/cafeteria for short order and Cafeteria specials.
Short orders are available from 9 am to 1 pm and the Cafeteria is open from 10:30 am to 1 pm
Email Audrey Wilson at [email protected]
