Star aniseed is a kitchen essential for cooks who love bold, perfumed flavours that transform dishes with depth and intrigue. Its distinctive shape makes it not only a spice but also a natural garnish that adds visual flair. In the marketplace, it is prized for its versatility—moving seamlessly from savoury stews to sweet desserts, from comforting teas to refined cocktails. Here are ten authentic and modern ideas to enjoy it:

1. Infuse into pho broth for authentic Vietnamese depth.

2. Add to Chinese red-braised pork or beef stews.

3. Simmer in mulled wine or hot cider for a warming winter drink.

4. Use in biryani or spiced rice dishes for subtle aromatic sweetness.

5. Steep with black tea, cinnamon, and cloves to make masala chai.

6. Crush into spice rubs for duck, pork belly, or roasted chicken.

7. Add to poaching liquid for pears or apples for an elegant dessert.

8. Stir into chocolate sauces or ganache for a sophisticated twist.

9. Use whole pods in homemade syrups for cocktails like spiced rum punch.

10. Drop into bone broth or vegetable stock for natural richness.

Extra tip: Whole star anise keeps its potency for a long time. Add it early in cooking for full infusion, and remove before serving to avoid bitterness.

1. Mulled Wine:
   • Ingredients: 1 bottle of red wine, 2-3 star anise pods, 4-5 cloves, 1 cinnamon stick, 1 orange (sliced), 1/4 cup honey (optional)
   • Instructions: In a large saucepan, combine all the ingredients and simmer over low heat for 15-20 minutes, stirring occasionally. Do not let it boil. Strain the mixture and serve warm. It’s a perfect drink for cold winter evenings.
2. Five-Spice Roast Chicken:
   • Ingredients: 1 whole chicken, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon Chinese five-spice powder, 2-3 star anise pods, salt, and pepper to taste.
   • Instructions: Preheat the oven to 375°F (190°C). In a small bowl, mix soy sauce, honey, five-spice powder, salt, and pepper. Rub the mixture all over the chicken, including inside the cavity. Place the star anise pods inside the cavity. Roast the chicken in the oven for about 1 hour or until the juices run clear. Let it rest for a few minutes before carving.