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?

  • nadram@lemmy.world
    6·
    4 months ago

    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.

    • howrar@lemmy.ca
      5·
      4 months ago

      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.

  • nandeEbisu@lemmy.world
    3·
    4 months ago

    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.

  • fartographer@lemmy.world
    2·
    4 months ago

    Grind up one or two and add it to any bird brine for a nice warming flavor that balances with any bright notes

  • rhythmisaprancer@piefed.socialEnglish
    4·
    4 months ago

    You could bake some bread with them. Rice. Bread pudding. The tea is a good idea. So many sweet and savory options! But this is a flavor I enjoy.

  • BeeegScaaawyCripple@lemmy.worldEnglish
    3·
    4 months ago

    i mean i use a teensy amount of aniseed in my red pasta sauce. i suppose you could sub star anise, but i’ve never tried it.

    i have a root beer/birch beer/sarsaparilla recipe i’ve been fighting for years that i used star anise in, but i think i might sub in fennel or aniseed because it always ends up too licoricey no matter how little i put in. here’s the latest incarnation, but note it is not good

    1 tablespoon sarsaparilla root bark
    1 tablespoon sassafras root bark
    1 tablespoon birch bark
    1 vanilla bean, split and scraped
    1/2 teaspoon crushed ginger
    4? sprigs chocolate mint
    3? star anise pods
    1 1/2 cups brown sugar, packed
    1/2 cup molasses

    Combine everything but sugar and molasses.
    Bring to a boil, then reduce to a simmer and cook 10 minutes.
    Remove from heat, cover, and steep for 2 hours
    Strain liquid through fine mesh strainer lined with cheesecloth into a large pot.
    Add sugar and molasses, low heat and stir until mixture is integrated.
    Put in syrup jar, refrigerate, add to carbonated water to make soda.

    I’d leave out the star anise and mint entirely to begin with and slowly add them in at different quantities, because it’s really easy to get mint or licorice soda. I still haven’t figured this recipe out. nutmeg might be a good addition too.

  • beeb@lemmy.zip
    4·
    4 months ago

    You can add one star anis, a couple of cardamon pods and coarsely ground black pepper to the water when cooking basmati rice

  • howrar@lemmy.ca
    26·
    4 months ago

    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.

  • rustydrd@sh.itjust.works
    2·
    4 months ago

    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).

  • dumples@midwest.socialEnglish
    6·
    4 months ago

    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