Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Located in Sheung Wan, Yuen Hing Spice Company sells a wide variety of wholesale exotic spices, herbs, seasoning powders and cooking oils in a cozy alley shop.
🔖 Certification :
🌱 Supplier introduction :
YUAN HENG SPICE COMPANY offers premium spices and seasonings, sourced from fresh ingredients to ensure rich flavors, perfect for enhancing any dish.
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
繁體中文：八角的烹飪用途詳解
八角（學名：Illicium verum），又稱大茴香，是一種星形的乾燥果實，帶有濃郁的甜美茴香香氣和微辣口感，是亞洲料理（特別是中式、越南菜及東南亞菜系）中不可或缺的香料。其獨特的風味能為菜餚增添深度和溫暖，廣泛應用於各種烹飪方式。以下是八角在烹飪中的主要用途：
燉菜與滷汁
八角是中式燉菜和滷汁的關鍵香料，特別適合肉類料理：
紅燒料理：在紅燒肉、紅燒牛肉或滷雞中，八角與醬油、薑、桂皮等搭配，為肉類增添濃郁香氣和甜鹹平衡的風味。
滷味：八角是中式滷汁（如滷蛋、滷豆腐）的核心成分，與花椒、丁香、陳皮等混合，滷製出層次豐富的風味。
東南亞燉菜：在馬來西亞或印尼的燉牛肉（如Rendang）中，八角與椰奶、檸檬草搭配，增添溫暖香氣。
湯品與高湯
八角為湯品和高湯提供獨特的茴香風味，常見於亞洲料理：
越南河粉（Pho）：八角是河粉湯底的靈魂香料，與桂皮、丁香、洋蔥等一起慢煮，打造濃郁的牛肉或雞肉高湯。
中式湯品：在牛肉湯、羊肉湯或藥膳湯中，八角與當歸、枸杞等搭配，增添溫補效果和香氣。
泰式湯：八角偶爾用於泰國的酸辣湯，與香茅、辣椒協調，提升湯品的複雜度。
香料混合
八角是多種經典香料混合物的核心成分：
五香粉：在中式料理中，八角與花椒、桂皮、茴香籽、丁香混合，製成五香粉，用於醃肉、烤鴨或滷菜。
印度香料：在某些印度香料混合物（如Garam Masala的變體）中，八角偶爾作為輔助香料，增添甜美層次。
東南亞香料膏：在馬來西亞或泰國的咖喱膏中，八角與薑黃、辣椒等混合，提升風味深度。
米飯與麵食
八角用於米飯或麵食料理，增添獨特香氣：
馬來西亞椰漿飯（Nasi Lemak）：八角偶爾加入米飯的烹煮過程中，與椰奶、香蘭葉搭配，增添芬芳。
中式炒飯或燴飯：在某些地區，八角用於製作滷肉飯的醬汁，增添濃郁風味。
麵食湯底：如台灣牛肉麵，八角是湯底的重要香料，與豆瓣醬、薑共同熬煮。
飲品與甜品
八角偶爾用於飲品或甜品，帶來溫暖的茴香香氣：
熱飲：在中式藥茶或印度奶茶（Masala Chai）中，八角與肉桂、荳蔻搭配，增添溫暖口感。
甜品：在某些亞洲甜湯（如紅豆湯或八寶粥）中，八角少量使用，為甜品增添微妙香氣。
節慶飲品：在西式熱紅酒（Mulled Wine）中，八角偶爾與丁香、柑橘皮一起煮製，營造節日氛圍。
醃漬與發酵
八角可用於醃漬或發酵食品：
在中式醬菜（如四川泡菜）中，八角加入醃漬液，增添獨特風味。
在東南亞，八角偶爾用於製作發酵魚露或辣醬，提升香氣層次。
使用建議與注意事項
用量謹慎：八角風味濃烈，過量會掩蓋其他食材味道，通常每道菜使用1-2顆整八角即可，慢煮後取出。
整顆與粉末：整顆八角適合長時間燉煮或滷製，釋放香氣；八角粉適合快速烹飪，但需新鮮研磨以保留風味。
儲存方式：八角應存放於密封容器中，置於陰涼乾燥處，避免陽光直射以保持香氣。
搭配建議：八角與桂皮、丁香、花椒、薑、醬油或椰奶等搭配，能平衡其甜美茴香味，增添菜餚層次感。
八角以其獨特的甜美與溫暖風味，成為亞洲料理的靈魂香料，無論是用於燉菜、湯品還是香料混合，都能為菜餚注入濃郁的香氣和深度。
English: Detailed Explanation of Star Anise in Culinary Uses
Star anise (Illicium verum), also known as Chinese star anise, is a star-shaped dried fruit with a potent sweet-licorice flavor and a slightly spicy note. It is a cornerstone spice in Asian cuisines, particularly Chinese, Vietnamese, and Southeast Asian dishes, adding depth and warmth to a wide range of recipes. Below are the primary culinary uses of star anise:
Braised Dishes and Marinades
Star anise is a key spice in braised dishes and marinades, especially for meats:
Chinese Red-Cooked Dishes: In red-cooked pork, beef, or chicken, star anise is combined with soy sauce, ginger, and cinnamon to create a rich, savory-sweet flavor.
Chinese Braised Foods: Star anise is essential in braising liquids for eggs, tofu, or offal, paired with Sichuan peppercorns, cloves, and dried tangerine peel for complex flavors.
Southeast Asian Stews: In Malaysian or Indonesian beef rendang, star anise complements coconut milk and lemongrass, adding warm aroma.
Soups and Broths
Star anise imparts a distinctive licorice-like flavor to soups and broths:
Vietnamese Pho: Star anise is a cornerstone of pho broth, simmered with cinnamon, cloves, and onions to create a fragrant beef or chicken stock.
Chinese Soups: In beef noodle soup or medicinal soups, star anise pairs with herbs like goji berries or angelica root for a warming, aromatic effect.
Thai Soups: Star anise is occasionally used in Thai hot-and-sour soups, harmonizing with lemongrass and chilies.
Spice Blends
Star anise is a core component of several classic spice mixes:
Chinese Five-Spice: Star anise is blended with Sichuan peppercorns, cinnamon, fennel seeds, and cloves, used for marinating meats, roasting duck, or braising.
Indian Spice Mixes: In some variations of garam masala, star anise is used sparingly to add a sweet layer.
Southeast Asian Curry Pastes: In Malaysian or Thai curry pastes, star anise pairs with turmeric and chilies for depth.
Rice and Noodle Dishes
Star anise enhances rice and noodle dishes with its aromatic profile:
Malaysian Nasi Lemak: Star anise is sometimes added to coconut rice, alongside pandan leaves, for a fragrant touch.
Chinese Fried Rice or Braised Dishes: In dishes like Taiwanese braised pork rice, star anise is used in the sauce for depth.
Noodle Broths: In Taiwanese beef noodle soup, star anise is a key spice in the broth, paired with bean paste and ginger.
Beverages and Desserts
Star anise is occasionally used in drinks and desserts for its warm, licorice-like aroma:
Hot Drinks: In Chinese medicinal teas or Indian masala chai, star anise pairs with cinnamon and cardamom for a warming effect.
Desserts: In Asian sweet soups (e.g., red bean soup or eight-treasure porridge), star anise is used sparingly to add subtle aroma.
Festive Drinks: In Western mulled wine, star anise is simmered with cloves and citrus peel for a festive flavor.
Pickling and Fermentation
Star anise is used in pickling and fermented foods:
In Chinese pickled vegetables (e.g., Sichuan pickles), star anise is added to the brine for a distinctive flavor.
In Southeast Asia, star anise occasionally enhances fermented fish sauce or chili pastes.
🥘 Recipe：
🔅Notes:
Tips and Considerations
Use Sparingly: Star anise has a strong flavor; 1-2 whole stars are typically sufficient per dish, removed after cooking.
Whole vs. Ground: Whole star anise is ideal for slow-cooking or braising to release aroma; ground star anise suits quick dishes but should be freshly ground for maximum flavor.
Storage: Store in an airtight container in a cool, dry place away from sunlight to preserve its potency.
Pairings: Star anise pairs well with cinnamon, cloves, Sichuan pepper, ginger, soy sauce, or coconut milk to balance its sweet-licorice flavor.
Star anise’s unique sweet and warm profile makes it a soulful spice in Asian cuisine, elevating braised dishes, soups, spice blends, and more with its distinctive aroma.
