Chinese fennel
Alias: Dake, Anise
Main origin: Vietnam and Guangxi, China
Selection: When selecting, try to choose ones that are complete in size, plump in shape, and have a distinct aroma.
Storage: Store in a cool place at room temperature and avoid moisture
Flavor: Strong smell, slightly sweet and licorice flavor, often used to deodorize various meats and add flavor, suitable for
Bacon, stew, and braise are also one of the basic spices of five-spice powder.
The only fennel in the fennel family that is not from the Apiaceae family!
It is also called aniseed with Western-style anise.
But due to its obvious octagonal shape,
It is also the most recognizable spice.
Drug stores call it anise or star anise.
It is also customary to call aniseed, "star anise",
It is a spice name that is recognized by both China and the West.
Although the appearance and shape are completely different from Western-style anise,
But the taste and aroma are very similar to Western-style anise.
Star anise is not only one of the common spices,
The uses are even more diverse.
Just two simple pieces can be used as the starch ingredient for beef.
Not to mention other compound spice formulas,
It is the most common basic spice among Chinese spices.
Although it is a common and commonly used basic spice,
But there are still some people who don’t like the overly strong aroma brought out by star anise.
The degree of dryness determines the difference in quality
The shikimic acid extracted from star anise,
It is also one of the important components against avian influenza viruses.
Has anti-inflammatory and analgesic effects,
It can also be used as an intermediate for antiviral and anticancer drugs.
It should be noted that there is another type of Mangcao (false anise) that looks very similar to the real anise.
Mangcao is also a Chinese medicinal material, belonging to the same genus as star anise.
However, it contains neurotoxins, and the medicinal material looks very similar to star anise, making it easily confused.
The main difference between the two: the fruit of Mangcao is smaller, usually 8 to 13 horns, and varies in length. The pod is more slender and tastes bitter. Don’t get confused.
中式大茴香
別名: 大科，大茴香
主要產地: 越南和中國廣西
挑選: 挑選時盡量選擇個頭完整，且形體飽滿， 香氣明顯的
保存: 常温陰涼處保存,且應避免受潮
風味: 氣味濃， 帶微甜與甘草味，常用於為各種肉類去腥增香，適合
腌肉、鹵煮、紅燒， 也是五香粉的基本香料之一
茴香類中唯一不是傘形科的茴香！
與西式大茴香都稱為大茴香，
但由於外觀有著明顯的八角形狀，
也是辨識度最高的一種香料，
葯鋪稱之為大茴香或八角，
也習慣稱大料，“八角茴香”，
是中西方都能認同的一個香料名稱
雖然外觀形體與西式大茴香截然不同，
但味道與香味，與西式大茴香卻極為相似。
八角茴香不僅是常見香料之一，
用途更是五花八門，
簡單的兩粒就可以当作卥牛肉的卥料,
更別说是其他複合的香料配方,
是中式香料中最常見的基本香料，
雖是常見且常用的基本香料，
但還是有人不喜歡八角所帶出的過於濃郁的香氣，
其千燥程度決定了品質的差異性
而八角中所萃取的莽草酸，
更是抗禽流感病毒的重要成分之一，
具有消炎，鎮痛作用，
還可以作為抗病毒和抗癌藥物中間體
需要注意的是， 另有一種莽草 （假八角） 和真八角外觀很相似，
莽草也是一種中藥材，與八角同屬，
但含有神經毒素，藥材外觀和八角長得很像， 極易混淆。
兩者主要的分別：莽草果實較小角數一般8~13個，長短不一， 果莢較細長， 味道較苦， 千萬別搞混了
Real Chinese star anise(life) & fake Chinese star anise(right)
真八角(左）和假八角（右）
