For centuries, star anise has indeed been employed in Asian & Eurasian cuisines. This ancient spice is well-known not only for its culinary abilities, but also for its medicinal virtues.
The star-shaped spice, which has a licorice-like flavour and thus is known in India as 'chakra phool,' originates in south China.
In both Indian and Chinese cuisines, anise is widely used it as an exotic spice. It's often utilised in biryanis, chicken, seafood, and other vegetarian meals because of its powerful, pleasant aroma.
It's time, though, to consider 'beyond the kitchen.' Apart from giving flavour to recipes, this little flower-like fruit also is a repository of several vital nutrients that can help treat a variety of ailments.
Star anise is sun dried until it turns a greyish-brown colour before use. Anise can be pounded into a powder or used whole once it has dried.
The five advantages of eating star anise are listed below
Star anise is high in antioxidants & vitamins A and C, which help fight free radicals from the body premature ageing & diabetes.
Star anise oil contains thymol, terpineol, and anethole, which are all used to treat coughs and flu.
Anise also helps with digestion, cramp relief, and nausea relief.
After meals, drink star anise tea to relieve digestive problems such bloating, gas, indigestion, and constipation. Anise is also one of the primary ingredients in your masala chai.
Drinking 1 glass of water mixed with crushed star anise seeds before bedtime will boost sex desire!