Packaging: 20g (or 200g, 500g & 1kg), containing the flower of the plant.
(Price includes VAT)

Other Names: Star Anise

Properties:
● For rheumatism.
● For colic.
● Aids digestion.

Additionally, star anise is widely used in liqueurs and cooking, especially in meat dishes. It holds a special place in Chinese, Indian, and Indonesian cuisines.

Origin: India

Storage: Store in a cool (5°C – 15°C) and dark place.

Preparation:
Add 1 teaspoon of ground star anise (or one “star”) to a pot with 1 glass of water, boil for 5–10 minutes, then strain and drink.

Cooking Recipes with Star Anise:

(1) Monkfish Head Soup

This soup should not be cloudy or thick, and this shouldn’t be a concern.

Preparation Time: 1 hour
Resting Time: 1 hour
Cooking Time: 1 hour + approximately 15 minutes

Ingredients (for 4 people):

For the Broth:
• 2 monkfish heads, around 3 kg (or 1 large head, or more if smaller heads are used), well-washed with plenty of cold water to remove any blood
• 40 ml olive oil
• 1 tablespoon dried garlic
• 150 g finely chopped onion
• 100 g organic carrots, grated using a coarse grater
• 70 g celery, grated using a coarse grater
• 100 g canned tomatoes, finely chopped
• 750 ml dry white wine
• 1 teaspoon dried thyme
• 1 bay leaf
• 15 black peppercorns
• 2 pieces star anise

For the Soup:
• 250 g organic carrots, diced
• 200 g fennel, diced
• 250 g organic potatoes, diced and kept in cold water to prevent browning
• 1/2 bunch fresh chervil tied with string (or dried parsley if unavailable)
• 2 tablespoons fresh chives, finely chopped or dried
• Salt and pepper to taste
• Olive oil and lemon juice, for garnish (optional)

Procedure:

Broth:

1. In a large pot, sauté the onion, carrot, celery, and garlic in olive oil over medium heat for 5 minutes until the vegetables soften without browning.
2. Add the tomatoes and cook for another minute.
3. Add the monkfish heads and dry white wine.
4. Increase the heat and bring the wine to a boil. Once boiling, continue to boil for 2 minutes.
5. Add enough water to thoroughly cover the fish, then add the bay leaf, thyme, peppercorns, and star anise.
6. Once the broth begins to simmer with gentle bubbles, reduce the heat and let it simmer for 30 minutes. If using one large fish head, extend the simmering time to approximately 45 minutes.

Note:
Before the broth even starts to boil, begin skimming off any foam that forms. Continue skimming throughout the cooking process to ensure a clear broth.

Soup Preparation:

1. After the broth is ready, strain it to remove the solids.
2. Return the strained broth to the pot and add the diced carrots, fennel, and potatoes.
3. Bring the soup to a gentle boil and cook until the vegetables are tender.
4. Add the tied chervil and fresh or dried chives.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with a drizzle of olive oil and a squeeze of lemon juice if desired.