Bodyan Ministry of Spices 30g

Red-burgundy fruits of a tropical tree in the shape of stars, which, if you look closely at them, consist of small shuttles with seeds - this is gore. The spice first appeared in Europe in the sixteenth century and was delivered from Japan. It is now grown in South Korea, Vietnam, India, Cambodia, the Philippines and Jamaica.

Its name comes from the Tatar name for anise - badzhan. Body anise is often called Chinese, Indian, star anise, ship anise or Siberian anise. However, although it is indeed a type of anise, its aroma and taste have bright and specific shades with bitter, pungent, sweet and tart notes. The elegant and rich aroma has made this spice very popular among perfumers and confectioners.

Bojan in cooking

In the kitchen it is used in the form of whole star fruits or as a powder. Spices and herbs with bodyan are indispensable for many traditional cuisines of the world. It is mixed with sugar, vegetable oil, garlic, onion or other spices - ginger, cinnamon, cloves, fennel and pepper. This is a popular spice in Asian cuisine, where it is often used when preparing meat dishes, because it makes meat more tender and soft, giving it a refined aroma and taste. In addition to meat, it is used:

• in Indonesia, adding to sauces;
• in Vietnam, preparing beef soup;
• in China, highlighting shark fin soup;
• in Armenia, complementing vegetable dishes.

This is an important component of mulled wine seasoning; the spice is used in the preparation of tea, grog and a number of cold drinks. It makes tinctures, liqueurs and compotes especially tasty and aromatic. Confectioners use bojan in the preparation of cakes, pies, gingerbreads and cookies, preserves, jams and puddings.