Bodyan chalk 500g

Star anise (star anise) smells like anise, but surpasses the rest due to its complexity and subtlety of aroma. This spice, which has a sweet-bitter taste, can be found on sale in the form of whole or broken pods in the shape of a star or in a chalked form.

Star anise is everywhere found in prepared confectionery products (gingerbread, baked goods, pretzels, muffins, etc.).

In Russian national cuisine, star anise has long been used not only for the cultivation of borer sprouts, but also for preparing teas, compotes, jelly, sauces, licorice herbs, mousses, puddings, syringes paste

It was traditionally added when canning jam (especially those containing rhubarb), marinades, and pickles. Adding star anise to the jam not only enhances its taste and aroma, but also preserves the natural color and immediately eliminates the peeling. Thus, it serves as an excellent preservative, which allows for a significant increase in the preservation of products.

In the yak seasoning, star anise goes wonderfully well with meat, poultry, and fish. It not only enhances the taste and aroma of these products, adding piquancy to them, but also making them more tender and soft.

In many countries, star anise is vicorized to add a specific aroma to alcoholic beverages, most commonly known as anise infusion.

Cooks recommend using star anise either whole or in pieces, as the stench gives off the most intense aroma.

The average amount of star anise for meat herbs is approximately 1 g per serving (powdered, can be combined with vegetable oils or zukr), for fresh herbs - 0.25 tsp. ground star anise per 2 liters of radish, for sweet herbs - 1 - 2 starches, which are added 3 - 5 minutes before readiness.

For the vip, add it during kneading.