2. Anise seeds. – Another decent option for star anise? Anise seeds! Although the two plants are unrelated, they share a similar black licorice aftertaste. Use the following ratio: To replace 1 full star anise with anise seeds, use 12 teaspoon.
Which is the most potent: anise seed or star anise?
Can Anise and Star Anise be substituted for one another? – When ground, they can be used interchangeably. Keep in mind that Star Anise has a far stronger taste than anise seed. When substituting Aniseed for Star Anise, double the quantity of Aniseed.
Some condensed-milk-sweetened iced drinks in neighboring Thailand are flavored with star anise and other spices. The licorice-flavored spice is also a natural addition to desserts, and it pairs particularly well with classic autumn and winter recipes.
It gives ginger treats, such as these triple-ginger biscuits spiked with lemon from 101 Cookbooks, a new depth. A Life (Time) of Cooking utilizes it to give baked apples a new touch. And Bobby Flay’s (via Food Republic) pumpkin bread pudding is topped with a caramel apple sauce flavored with star anise, cinnamon, nutmeg, ginger, and cloves.
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Is star anise ground only the seeds?
Aniseed (Pimpinella anisum) is a flowering plant native to the eastern Mediterranean and Southwest Asia with a flavor reminiscent of licorice, tarragon, and fennel. The fruit of a tiny evergreen tree indigenous to southwest China, star anise is now cultivated in Japan and Southeast Asia.
- Aniseed is a member of the parsley family, whereas anethole (produced from the seeds of both plants and, to a lesser extent, star anise) is the oil responsible for the sweet licorice flavor.
- Star anise, on the other hand, is a member of the magnolia family.
- The leaves and seeds share a similar flavor and are used in savory and sweet recipes across Europe and the Middle East, as well as in Indian and Southeast Asian cuisines.
In France, it is used to make pastis, and in Greece, ouzo. In several Middle Eastern and Indian nations, it is chewed after meals to freshen the breath. It is the primary taste in Chinese five-spice powder. Star anise is a little star-shaped fruit with (typically) eight points and a seed in each of the points.
Used in Asia to flavor pork and poultry, as well as beverages, it has, with the development of fusion cuisine, spread like wildfire around the globe. As with aniseed, the flavor is mostly derived from anethole oil, although it is more bitter than aniseed. Examining the recipe is essential before deciding whether to use whole aniseed, powdered aniseed, anise extract, anethole oil, s tar anise, ground star anise, or liqueurs created with anise derivatives.
Anise has been farmed in Egypt for almost 4,000 years; it was first mentioned on an Egyptian papyrus and in the Hammurabi writings, which date back to roughly 2000 B.C., give or take a decade; it has been used for a variety of purposes throughout history, some of which are included below. 
According to pharaonic medicinal books, the seeds were utilized as diuretics, for toothaches, and for digestive issues. Ancient physicians such as Hippocrates and Dioscorides prescribed it for their patients. Hippocrates prescribed it to cleanse the respiratory tract, while Dioscorides (1st century AD) felt it would “warm, dry, and dissolve.” In Biblical times, anise was so precious that it was used to pay taxes and tithes; proof of this may be found in the gospels of Luke and Mark (although some scholars believe the term “anise” in Matthew really refers to “dill”; again, much is lost in translation).
Pliny suggested chewing it first thing in the morning to eliminate “morning breath” and, for good measure, suggested keeping some beside the bed to prevent nightmares. The Romans offered anise-filled spicy sweet cakes after supper so that their guests would not suffer from indigestion and other accompanying discomforts.
Anise was gargled with honey and vinegar to treat tonsillitis throughout the Middle Ages. It was utilized as a sort of coinage by the Romans. In the ninth century, Charlemagne ordered that anise be produced on all imperial estates. Albertus Magnus, who flourished in the 12th century, likewise enthusiastically lauded anise.
