Badia Star Anise Spice, 0.5 oz

Star anise is the eight-pointed pod that defines Chinese red-cooked dishes and Vietnamese pho. Its warm licorice-anise depth carries the long simmer, giving broths and braises that unmistakable backbone you can't fake with anything else.

Common Uses

Drop two or three whole pods into pho bo alongside charred ginger, onion, cinnamon stick, and cloves for the foundational Vietnamese beef broth. Essential in Chinese red-cooked pork belly (hong shao rou), Taiwanese beef noodle soup, and master stock for soy-braised duck and eggs. One of the five spices in Chinese five-spice powder, so it shows up in char siu glazes and roast duck rubs. Steep a single pod in mulled wine, poached pears, or chai.

Cuisine Context

Indispensable in Chinese and Vietnamese kitchens, where braising liquids and broths simmer for hours. Anywhere a recipe calls for a deep, sweet aromatic that holds up to soy, rock sugar, and long heat, this is the pod doing the work.

Pro Tip

Toast pods in a dry pan for 30 seconds before adding to broth. It wakes up the oils and pushes the licorice notes forward. Always pull pods out before serving or fish them out as you ladle.

Ships from Doral, FL.