Cutting herbs properly can ensure there is no “bruising” of leaves and also promotes uniformity in taste in your dishes. Not only is “chiffonade-ing” useful, it also has produces a lovely appearance similar to that of ribbons. Watch this video to learn more.
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Star anise are star-shaped pods containing seed originating from the evergreen tree found in China. It is essentially an herb primarily used in Asian cooking (popularly known for the use in Chinese, Vietnamese and Indian cuisine) with a stronger and licorice-like flavor compared to anise.
Star anise is used in Chinese 5 spice powder, Vietnamese Pho and many other savory dishes. Star anise also has been used for medicinal purposes from treating anything from digestion problems, to the flu (the flu drug Tamiflu uses extracts from star anise).
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I’ve found myself rather confused between the two. While frequenting Asian supermarkets or reading menus at Vietnamese restaurants, I’d notice the name, “coriander,” to describe this strongly fragrant herb. On the other hand, I’ve seen the term “cilantro” used in countless recipes on the web and in books. What gives?
Actually, cilantro and coriander are exactly the same. The only difference lies in the name. In the Americas, “cilantro” is typically used whereas elsewhere in the world, the word “coriander” is frequently used. Mystery solved!
Photo Credit ercwttmn. CC BY-SA 2.0