Whole Star Anise
Ab CHF 11.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Star anise is one of those spices you get right exactly once – and then never want to be without again. The whole fruit brings a clear, liquorice-warm aroma to mulled wine, braises, glazes or tomato sugo. Intense, multi-layered and incredibly versatile.
Category: Spice
Taste: liquorice, warm, slightly sweet, ethereal
Use: mulled wine, glazes, braises, sauces, desserts
Format: 25g jar / 100g stand-up pouch
My tip: Toast a star anise briefly in honey and combine it with sugo or jus – it gives depth, warmth and an aroma that stands out immediately without being dominant.
Origin & Story
Star anise (Illicium verum) originally comes from southern China and Vietnam, where it has been used as a spice and remedy for centuries. Its characteristic star-shaped fruit made it known in Europe early on, where it was introduced in the 17th century via the spice routes. Today it is considered an indispensable ingredient in Asian cuisine, yet it is also firmly rooted in European classics such as mulled wine, punch or compote.
Highlights
Star anise is not botanically related to anise, yet it has a similar, ethereal-fresh aroma with liquorice depth. When cooked along, the whole fruit unfolds a multi-layered aroma profile with notes of fennel, clove and pepper. This makes star anise suitable for both sweet and savoury dishes – from braises and tomato sauces through to desserts and tea blends.
Quality
My star anise comes from China, where it has been cultivated in the traditional way for generations. The fruits are harvested at full ripeness, gently sun-dried, sorted by hand and filled in small batches. This preserves its intense aroma and its striking visual form completely.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
Star anise was one of my first highlights during my culinary apprenticeship. To this day I like to use it when I glaze dishes with honey – Peking duck or ribs, for example. In tomato sugo, orange salad or classically in mulled wine, it brings an unmistakable depth: sweet, warm and memorable.
Recommended use
- Mulled wine, punch, tea blends
- Glazes, braises, sugo
- Chutneys, compote, marinades
Recipe idea
Pho Bo – Vietnamese beef noodle soup with star anise
View recipe
Origin / Ingredients
China.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Ingredients
star anise
Additional information
| Weight | 0.025 kg |
|---|
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