Star anise has been used in Asian and Eurasian cooking for many, many years. This age-old spice is not only known as a culinary expert, but is also famous for its medicinal properties.
The star-shaped spice originated in south China and posses licorice-like flavour and is called by the name of ‘chakra phool’ in India.
Anise is frequently used as an exotic spice in Indian as well as in Chinese cuisines. Because of its strong, delightful fragrance, it is mostly used in biryanis, chicken, sea food and other vegetarian dishes.
But it’s time to think ‘outside of the kitchen’. This small flower-like fruit is also a storehouse of some key ingredients, which can help combat several illnesses apart from imparting flavour to dishes.
Before using, star anise is dried in the sun until it become greyish-brown in colour. Once dried, anise can be ground to a powder or can be used as it is.
Following are the five benefits of consuming star anise.
Star anise is rich in antioxidants and vitamin A and C, which help fight free radicals that are responsible for early ageing and diabetes.
The oil produced from star anise contains thymol, terpineol and anethole, which is used for treating cough and flu.
Anise also helps improve digestion, alleviate cramps and reduce nausea.
Consuming star anise tea after meals helps treat digestive ailments such as bloating, gas, indigestion and constipation. Anise is one of the main ingredients in your favourite masala chai also.
Drinking one glass of water infused with the crushed seeds of star anise at night can increase one’s sex drive!
Caution: Keep away from Children and Pets.