Star anise is a therapeutic plant that has the scientific name illicium verum. But its name is varied: Chinese star anise, Chinese fennel, Siberian anise and star anise in English. Being part of the illiciaceae or illiciaceae family, star anise is recognized in the therapeutic, phytotherapeutic and food fields. It is a plant of European origin that is also found in North America and Asia. It is a therapeutic herb that houses linalool, safrol, shikimic acid, anethole, terpineol and estragole. It also develops methyl-chavicol, polysaccharides and flavonoids. This plant houses a red brown fruit in the form of a star (once dried). It is best known for its taste qualities and medicinal values.
Why use star anise? What are its healing benefits?
Star anise is a traditional cure for difficult digestion, aerocoly, influenza, colitis, spasms (of the bladder and intestine), flatulence, urinary problems, constipation, gastrointestinal disorders. intestines, rheumatism and lumbago.
It stimulates bile production, libido, the proper functioning of the respiratory system and the thinning of nasal secretions. It has an acting function on the regulation of blood pressure. This remedy eases the symptoms of menopause (such as hot flash), kidney stones and heartbeat. It also alleviates hormonal problems, depression, cough, other nervous disorders, physical and muscular fatigue.
The different figures in herbal medicine?
I’star anise is used in herbal medicine for its carminative, analgesic, stimulating, antispasmodic, digestive and anti-inflammatory properties. It is a natural antiviral that provides very distinct forms of medication and doses. Indeed, one can use decoctions, essential oils (rich in fenchone), infusions (herbal teas), extracts (powders).
Star anise and its virtues in the kitchen
It is notably used to form the famous blend of five spices (containing fennel seeds, star anise, cloves, Sichuan pepper and cinnamon).
It is used to prepare delicious sautéed vegetables, marmalades, jellies, jams and diuretic drinks.
Another ingenious idea to give more flavor: infuse (for 10 minutes) a handful of dried leaves in 500 ml of milk. Then use this preparation to embalm different kinds of pastries. It also embellishes desserts and liqueurs.
Some doubts about its use
It is important not to take excessive doses because this plant is toxic. In order not to be mistaken, it is better to consult your usual doctor. I’star anise is not recommended for people suffering from certain disorders (cardiac, hepatic or gastrointestinal). Same process for allergy sufferers, people with hypersensitivity, women suffering from breast mastosis or those who are pregnant.