Anita, also known as anise, is the fruit of anise tree, named after its fruit has eight horns. Also known as star anise and anise, it is a seasoning.

Illicium verum is commonly used in making cold dishes and stewing and stewing dishes, and it is also the main raw material for processing spiced powder.

When cooking and stewing meat and poultry, aniseed can be fully hydrolyzed to make the meat taste more mellow. When cooking braised fish, the oil is boiled and put in aniseed, fried to give a fragrance, soy sauce and other seasonings are added, and then the fried fish is added. Another example is to burn vegetarian dishes such as white soup and cabbage, put aniseed and refined salt into the soup at the same time, and finally put sesame oil. In addition, when pickling chicken, duck or Chinese toon and coriander, put in aniseed, which also has a special flavor.

2. Angelica dahurica

Angelica dahurica is a tall perennial herb, with a height of1-2－5cm, a cylindrical root, a stem base diameter of 2-5 cm, a pinnately divided basal leaf, a terminal or lateral compound umbel, and oblong to ovoid fruit.

Taking root as medicine has the functions of eliminating diseases, removing dampness, expelling pus and promoting granulation, promoting blood circulation and relieving pain. Indications: common cold due to wind-cold, headache, rhinitis, toothache, leucorrhea with red and white discharge, painful furuncle and toxic substance, etc. It can also be used as a spice.

Although the taste of Angelica dahurica is bitter, adding some Angelica dahurica to the stew can not only help to remove the fishy smell or smell of meat, but also enhance the flavor. Although angelica dahurica can make the meat more stewed and fragrant, we must also pay attention to not adding too much. Too much may lead to a bitter taste in the soup, so anything can be done in moderation.

Extended data

Matters needing attention in seasoning use

1, aniseed (star anise)

Illicium verum is not only a kind of spice and seasoning, but also a kind of Chinese herbal medicine with the same origin of medicine and food. The efficacy of Illicium verum in TCM is summarized as "aromatizing to eliminate dampness, promoting blood circulation to remove blood stasis, warming yang to dispel cold, regulating qi and relieving pain", but its nature is relatively hot and dry, so it is not suitable for people with hot constitution and those who are prone to get angry.

In addition, Illicium verum contains shikimic acid, which is the main component of antiviral medicine, but it is still doubtful that shikimic acid can be ingested by direct stewing, because shikimic acid has been extracted through many chemical processes and is not directly precipitated after cooking, so people are advised not to blindly take it in large quantities, especially those with hot constitution, as well as the elderly and children.

Because eating more fennel will have side effects that will damage vision, it is not suitable for short-term use in large quantities, and the upper limit should be10g per day. And hot and dry, it is more suitable for deficiency and cold constitution, and the amount of food should not be too much each time.

2. Angelica dahurica

Angelica dahurica has many effects, but it also has certain side effects. Eating more Angelica dahurica is prone to symptoms such as systemic spasm and convulsion. Secondly, Angelica dahurica has a photosensitive effect and can absorb a certain amount of ultraviolet rays. Too much sun exposure can easily cause skin blackening. Moreover, not everyone is suitable for taking angelica dahurica, for example, those people with yin deficiency and blood heat are not suitable for taking angelica dahurica.

Baidu encyclopedia-aniseed

Baidu Encyclopedia-Angelica dahurica