A Star Ingredient for Flavorful Meals
In last week’s blog, I wrote about a variety of spices that add warmth to fall dishes. I had a question from a reader about how to use star anise. Since I’d not used it, I did some research. I bought a jar of whole star anise because I am intrigued with this spice and am anxious to add a pod to a recipe. And, it has great eye appeal. 
As I dug into its story, I discovered that star anise has been used for centuries, especially in Asian cuisine and traditional medicine. From Vietnamese pho to Chinese five-spice powder, this spice has traveled the globe and earned its place in kitchens everywhere.
The taste of star anise is similar to licorice, fennel, and anise seed, but more intense and slightly sweeter. A single pod can transform a dish, infusing it with warm, aromatic notes that are both soothing and exotic. Because of its strength, it’s best used sparingly—think of it as a supporting actor, not the star. (Pun intended.)
How to Use It
- Soups & Stews: A classic in Vietnamese pho, star anise deepens broths and adds dimension to savory dishes. Use 1 pod when you are trying a recipe for the first time. Add pod early with other aromatics (like garlic, onions), then let the pot simmer gently so flavors release slowly. After 30–45 minutes, taste and remove the pod if the flavor is balanced or leave longer for deeper dishes like braises.
- Baking & Sweets: Pairs beautifully with cinnamon, nutmeg, and cloves in cookies, breads, and poached fruit. Use ground powder for baked goods and rubs and think of it as a secret ingredient, using only about 1/8 teaspoon. Use only a pinch for poaching liquid for fruit.
- Beverages: A pod (or two) adds depth to mulled wine, chai, and spiced cider.
- Everyday Cooking Tip: Drop a whole pod into simmering dishes and remove before serving—like you would a bay leaf.
If you are adventurous and make a dish with star anise, I’d love to hear about it! Shoot me an email with the details.
Non-Dairy Banana Pecan Ice Cream 
I wrote about this in the spring and have been enjoying it on these beautiful summer-like days. When I talk about how tasty and satisfying my banana pecan “ice cream” is, I get questions on how to make it.
Here’s the link to the recipe and its many variations. It’s the perfect alternative if you love ice cream and are trying to avoid dairy.
Sending love,
Health Coach Carol
“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.” ~ Wolfgang Puck