Star anise, or Illicium verum, has antifungal, antibacterial, 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 such as Tamiflu.
Until 2012, Roche Pharmaceuticals used up to 90% of the world’s annual star anise crop 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 besides the valuable shikimic acid. All these wonderful compounds could be a factor in star anise’s ability to possibly fight stomach ulcers, keep blood sugar level in check and reduce the symptoms of depression and menopause.
Some test tube research has also shown that the essential oils in star anise may 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 the reduction of the growth of E. coli in a petri dish.
In agriculture, trans-anethole from star anise inhibited the growth of pathogenic fungi in certain edible crops.
Star anise is a less expensive substitute in the production of Galliano.
This recipe for Vietnamese pho not only has star anise but garlic, ginger and cinnamon, all with great healing properties.
Vietnamese Pho (Noodle Soup with Chicken)
Serves 4
Broth:
5 cups chicken stock or broth
4 medium garlic cloves, smashed and peeled
One 2-inch piece ginger root, peeled and charred over flames
4 pods star anise
2 cinnamon sticks
3 tablespoons Asian fish sauce (nuoc mam)
1 tablespoon soy sauce
1 round onion-cut in half and charred over flames
Add all ingredients together in a large stock pot, simmer at least 30 minutes to blend in all the flavors.
Pho soup components:
2 ounces thick rice noodles
1 recipe Vietnamese broth
12 ounces boneless skinless chicken thighs, trimmed of excess fat
2 green onions, sliced thin on an angle
1/2 cup loosely packed fresh mint leaves, torn in half if large
12 ounces mung bean sprouts
1/2 cup loosely packed cilantro leaves
2 tablespoons Thai basil
Jalapeno peppers, sliced thinly
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 heat, add rice noodles and let it sit in the water until the noodles are tender. Drain and distribute among four bowls.
Simmer the chicken thighs in the broth until cooked through, 10 minutes. Remove with a slotted spoon and set aside. When cool enough to handle, slice thinly.
Continue to simmer broth for 10 more minutes. Strain broth, return to the pot, and season to taste with additional salt, if necessary. Cover and keep hot over low heat. Divide sprouts on top of noodles. Add chicken slices, then ladle in the broth. Sprinkle basil, mint, jalapeno slices, and peanuts.
• • •
Star anise enhances the flavor of meat. Here is a recipe for beef short ribs with star anise and tangerine from the New York Times.
Short Ribs with Star Anise and Tangerines
Serves 4 to 6
5 pounds beef short ribs, cut 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, in wide strips
1/2 cup tangerine juice
6 to 8 small dried Chinese chile peppers (or chiles de arbol)
1/2 cup dark brown sugar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon salted black bean sauce
1 daikon radish, about one pound, peeled (optional)
3 pieces star anise
1 cinnamon stick, 3-inch length
1/4 cup Chinese rice wine or sherry
3 cups hot chicken broth or water
2 teaspoons cornstarch dissolved in 2 tablespoons cold water
6 green onions, sliced, for garnish
Season short ribs generously on both sides with salt and pepper and place in a heavy roasting pan in one layer. In a mixing bowl, stir together five-spice powder, Sichuan pepper(if using), ginger garlic,tangerine zest and juice, chile peppers, brown sugar, soy sauce, sesame oil, and black bean paste. Smear mixture over meat and leave to marinate at least one 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 the roasting pan. Cover onions and bake for 1-1/2 hours, then add daikon and return to the oven. Bake for 30 minutes more, until the meat is quite tender.
Remove meat and daikon from the pan and keep warm in a serving dish. Strain braising juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then whisk in cornstarch slurry and cook for one minute until slightly thickened. Pour sauce over meat and daikon, garnish with green onions.
Foodie bites
The Hawaii Community College’s Culinary program is open on Wednesday and Thursday. Check out the website at http://hawaii.hawaii.edu/cafeteria for the specials for the short order and Cafeteria.
Short orders are available from 9 a.m. to 1 p.m. and the Cafeteria is open from 10:30 a.m. to 1 p.m.
Email Audrey Wilson at audreywilson808@gmail.com.