I’ve been wanting to get some star anies for the rare recipe, that needs a little bit of it. But I found I couldn’t buy a small amount. So now I have a pint of it. Which means I have more than I can use in a reasonable amount of time before it goes stale.
I figured I might try to make some kind of beverage and maybe some soft candy. Any tested recipes you can recommend?
Also, the store had these $0.99 cans of cooked dried peas. Ingredients are dried peas, water and iodized salt. I’m not quite sure what to expect when I open this can. I’m picturing somebody forgot to blend the split peas soup. Do you have any ideas on how to use this?
Whole star anise keeps for a while. I’ve had the same batch for about five years now and it’s still incredibly potent. So certainly, continue with learning how to use it, but don’t stress about going through all of it in a short period of time.
Yeah dried spices are one of the things that take the longest to go “bad” right?
I know it lasts longer than most things but I like to try to use whole slices within two years. And given how little is needed for any recipe it seems unlikely I’ll use it up.
Recipes I use Anise in: Pho, Tho Kha, any kind of sugar cookie, Chili (not always, but good with certain chilies), Tea (especially cinnamon teas), Glogg (Mulled wine - HUGE hit in the winter), spiced apples or pears, pickled or fermented punch or ginger bug sodas, Ice Cream (fantastic addition to spiced flavors like Cinnamon or Ginger).
In general, of you see a need to use Cinnamon or Ginger in something, chances are Anise can be dropped in to compliment it.
I’m currently growing a bit of ginger. I’m going to have to harvest all of it before late fall. I could definitely make a lot of ginger anise ale and can it for long term use.
I just made a giant jar of chili crunch mostly adhering to this recipe. I made mine mild and used four entire star anise pods. (btw chili crunch is pretty much the best condiment you’ll ever have in your life, and oh my god you have a lot of star anise)
Chili crisp is an amazing ingredient. I use it for fried Asian food dips and sometimes as a finishing sauce when I’m sauteing vegetables or on something like roasted brussel sprouts.
But I haven’t made it myself yet.
I love this stuff. We make huge batches to keep all year. Haven’t used the serious eats recipe
I ground up dried lobster and porcini mushrooms into powder and used mostly pasilla, guajillo, and a few chipotle dried peppers. Imo it’s way better than store bought. Would love to know your recipe!
We use this one from The Woks of Life. Which does have any lobster or mushrooms. Our last batch used a hotter chili pepper and was almost too spicy. That’s kind of how it goes when you can’t read the labels on the dried peppers. Need to take better notes of branda
*lobster mushrooms, please don’t think I put actual lobster in there, I’m not made of money 😂
I’m lucky to live near a specialty market that sells a variety of dried mushrooms and peppers in bulk so you only have to buy what you need, but I can’t overstate how much mushroom powder enhances the flavor. Thanks for the recipe share!!
I’m lucky to live near a specialty market that sells a variety of dried mushrooms and peppers in bulk
that sounds amazing my kroger started limiting online orders to 7 habaneros and the only mushrooms are cremini and portobello
Fortunately dried peppers and dried mushrooms are also really easy to buy online!
I’m on a search for dried mushrooms at the two Asian grocery stores by my house. I’ve never had them but love mushrooms. Good idea to just have them ready
I put the dried mushrooms in a coffee grinder to turn them into powder for this. Other times, you can let them sit in warm water for a couple minutes and throw them in soups, or really any dish you want mushrooms in (which is all of them)
I need to get another coffee grinder for spices, herbs and now mushrooms. I love mushrooms in dishes so soaking and throwing them and their liquid in dishes is the plan.
I looked at that photo for a long time, and didn’t realize that wasn’t a jar full of insects until I started reading the post lol
Same…almost didn’t open the post at all b/c I didn’t want to know what kind of hellish nightmare was going to be using a jar of bugs.
I figured I might try to make some kind of beverage and maybe some soft candy.
This is neither a beverage nor a soft candy, but my favorite anise-containing food is a German cookie, springerle.
That sounds amazing. Now I need to find molds and a place for them to dry that is safe from cat hair.
There is no place safe from cat hair. The cats know. The cats find!
I’m thinking about making a clean room out of a retired refrigerator. Drop a humidifier, dehumidifier and a Johnson unit on it and use it for making cheese, curing meats and, now making cookies.
Any kind of savory soup, just toss one or two in. Took me a few years, but managed to use up my star anise that way.
Star anise, cardamom, cinnamon, and cloves are also great additions for rice, both as a side dish or as part of other dishes (e.g., biryani).
You can add one star anis, a couple of cardamon pods and coarsely ground black pepper to the water when cooking basmati rice
You can make your own Chinese Five Spice, I highly recommend it! You probably have all the ingredients already. Store in a glass and a cool, dry and dark place and it will last long.
Those peas are my grandparents’ favorite brand of peas. They’re not mushy but I add them last so they’re not crushed by utensils. I’ve used them in fried rice before and my family makes Chicken Guisantes with those peas. It must be that brand or else…
EDIT: Wait, what?!? 99¢!?! You’re so lucky! I have to make a special trip to some Asian supermarket or H-Mart to get those and they’re not 99¢, lol! Enjoy!
These came from the Super G Mart. A close relative of H-Mart. I saw them and knew that for 99¢ I wasn’t going to be disappointed.
I was thinking about adding them to fried rice. Thanks for the heads up about when to add them.
The ramen eggs I make use a few star anise for the marinade!
Star Anise keeps a while so you can keep them as long as you keep them whole.
I made my own star anise tincture with the extras I have. Just fill a jar and top with an alcohol (I use grain alcohol) and let sit for 4-6 weeks and decant the liquor. It’s delicious to add to cocktails
I think ivneed new glasses because I swear that looked like a jar of spiders for a good 10 seconds before I realized it was Anise
I’d know what to do with a jar of spiders. That’s easy. Spider scampi.
You are not alone lol
Anise is popular with tea. Just make yourself a cup of tea, then drop 3 stars in it. You can also add cinnamon and/or honey if you like it sweet.
Dang, three whole stars in a cup. That’s some strong-ass tea. When I make broth, I usually go for half a star for the whole pot.
Your hyphenation is clutch
You can heat up milk with star anise to make fresh warm anise milk!
You could mull some apple cider in the crock pot with cloves, star anise, cinnamon sticks, ginger, nutmeg, and a sliced orange. Great on its own or add some rum!
Edit: forgot to mention allspice and cardamom!
Mulled wine is perfect for using star anise! I make mine with 1 bottle red wine, 1/4 cup brandy, 3 star anise pods, 2 cinnamon sticks, 5 cloves, and orange slices - just simmer on low for 20 mins (don’t boil or you’ll lose the alcohol lol). You can check out gearscouts.com/power-stations if you want to make this while camping - some portable power stations can run a small slow cooker.
