I would keep Chinese 5 Spice Powder around even if I never used it for cooking. One of the five spices is star anise. Look here for its amazing etymology. The other four spices are cinnamon, cloves, ginger and anise. Regular anise and star anise are different animals.
Open the cap and inhale. Wow! A licorice wave, followed immediately by the sweet pungency of cinnamon and warmth of cloves and ginger.
Tonight, used it in a marinade for pork tenderloin. Very, very good.
Maggie (the chocolate Lab) is trying to lick the keys of my laptop as I am typing. Guess she likes the recipe!
Here’s what we ate:
Chinese Barbequed Pork Tenderloin
Baked Sweet Potatoes (NOT broiled, good as they were, I think I was lucky)
Baby Bok Choi and Baby Turnip Roots (Braised in chicken broth, with smashed fresh ginger root)
Condiments: Hot Chinese Mustard and Mango Chutney
And, oh yes, a chocolate covered ice cream bar!