Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

kabab chini / Star Anise


Recommended Posts

mostly brought up on vegetarian Indian food, I would like to know the wonderful uses of the two spices.

I did find out from internet searches that kabab chini is all spice

but have not much clue how to use them in Indian cooking

p.s. I am a converted non-veggie so feel free to encompass meats in your suggestions

Link to post
Share on other sites
mostly brought up on vegetarian Indian food, I would like to know the wonderful uses of the two spices.

I did find out from internet searches that kabab chini is all spice

but have not much clue how to use them in Indian cooking

<snip>

yes, allspice is kababchini, suggesting its Chinese origins (like cassia, dalchini)

Most of the essential oil is eugenol, the main component of cloves. Infact, if raw allspice is bitten into, all one can taste is the eugenol (with the characteristic numbing, like cloves). So, if you have cloves, there is little, if any reason to use allspice. It is supposed to smell like a combination of cloves, cinnamon and nutmeg, but I don't get those flavours. It has also been suggested as a 'substitute' for garam masala, I don't see that either.

As far as star anise is concerned, it has a darker flavour than fennel (Indian aniseed), and is much more suited to being mixed with cassia, liquorice and black cardamom. If adding an aniseed flavour to dishes at the oil stage, star anise is useful, as it is less likely to burn, so that the all-important oil extraction can take place.

Needless to say it goes well with pork, as the Chinese know very well. It is a component of Chinese five spice, along with fennel, so maybe fennel has something else to give in terms of flavour.

HTH

cheers

Waaza :biggrin:

Link to post
Share on other sites
mostly brought up on vegetarian Indian food, I would like to know the wonderful uses of the two spices.

I did find out from internet searches that kabab chini is all spice

but have not much clue how to use them in Indian cooking

p.s. I am a converted non-veggie so feel free to encompass meats in your suggestions

no idea if this helps, but occasionally when i've run

out of garam masala, i sub allspice.....

since there is a fair variation in recipes and flavors

of garam masala, i can sort of get away with it...

milagai

Link to post
Share on other sites

West Indians use allspice a whole lot more than Indians do, but I don't find that its taste is in any way identical to cloves, and I think both spices have merit.

Michael aka "Pan"

 

Link to post
Share on other sites

I dont know why I do this but I have to use kabab chini in shikampuri and shami kababs. A long time ago I had eaten these kababs in the back lanes of Jama Masjid Delhi and whenever I try to re-engineer those kababs, the recipe shouts out for this spice.

Star Anise is also called Badian and less frequently Anasphool. I find that it makes a great addition to Pulaos, Biryanis and Indo chinese recipes. It goes very well in some Indian sweet preparations but I must be the the only person on this planet to do this, so will have to wait for more people to follow this usage before it becomes acceptable.

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

Link to post
Share on other sites
wazaa / milagai - are you suggesting that the single all-spice is able to substitute the whole mixture of garam masala??

WOW! there is a lot for me to learn...

it's only me who does this.

i don't think it's a widely accepted use....

and like i said, since garam masala recipes vary a lot

and since allspice has a more complex flavor

(not just one note), it sort of kind of maybe

can substitute in a very great pinch....

like episure, i'll have to wait until the

rest of the world catches on to this before

suggesting it widely....

milagai

Link to post
Share on other sites
wazaa / milagai - are you suggesting that the single all-spice is able to substitute the whole mixture of garam masala?? <snip>

no, I said I don't see why it is a substitute for garam masala, it is a poor substitute for cloves, IMHO. :huh: With all that eugenol (65 - 90%) I can't see how anything else would be detected, flavourwise. see Spices, Gernot Katzer

Garam masala would have to have substantial amounts of cardamom and cassia, and a dash of mace as well. If you just added allspice, you would get a hint of clove flavour, that is all. The name allspice was given way back in history, and the name has stuck, it is not a modern suggestion that it is a substitute for 'mixed spice', garam masala, or whatever. :wink:

cheers

Waaza

Suresh, how do you add your star anise to your desserts? do you extract it? :smile:

Link to post
Share on other sites
wazaa / milagai - are you suggesting that the single all-spice is able to substitute the whole mixture of garam masala?? <snip>

no, I said I don't see why it is a substitute for garam masala, it is a poor substitute for cloves, IMHO. :huh: With all that eugenol (65 - 90%) I can't see how anything else would be detected, flavourwise. see Spices, Gernot Katzer

Garam masala would have to have substantial amounts of cardamom and cassia, and a dash of mace as well. If you just added allspice, you would get a hint of clove flavour, that is all. The name allspice was given way back in history, and the name has stuck, it is not a modern suggestion that it is a substitute for 'mixed spice', garam masala, or whatever. :wink:

cheers

Waaza

Waaza: i am very aware that the name allspice is misleading

and it's not really a sub for garam masala!

and allspice is not just clove tasting,

it is definitely clove plus.

like i said, in a pinch, blah blah

milagai

Suresh, how do you add your star anise to your desserts? do you extract it? :smile:

Link to post
Share on other sites

like episure, i'll have to wait until the

rest of the world catches on to this before

suggesting it widely....

milagai

:laugh:

Suresh, how do you add your star anise to your desserts? do you extract it? :smile:

Waaza

Star Anise is a hardy spice and doesnt lend it's flavour notes easily but a little goes a long way so I just add a piece into preparations like :

Thandai

Kulfi

Kheer

Caramel custard

and some more stuff that I wont bore you all with.

In my opinion Star Anise adds a sweet spicy profile just like Cinnamon does.

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

Link to post
Share on other sites

got a packet of kabab chini and star anise along with a package of chicken biryani

will have to find time during the week to try it out

the kabab chini does smell a lot like cloves and star anise a lot like fennel. we use a lot of coriander seed and jeera seed mixture (dhania-jeera powder). was always bothered by the earthiness. plan to use star anise to lift the fragrance up a bit.

Link to post
Share on other sites
got a packet of kabab chini and star anise along with a package of chicken biryani

will have to find time during the week to try it out

the kabab chini does smell a lot like cloves and star anise a lot like fennel.  we use a lot of coriander seed and jeera seed mixture (dhania-jeera powder).  was always bothered by the earthiness.  plan to use star anise to lift the fragrance up a bit.

my view as well, for the former spices. :biggrin:

As for dhania/jeera, they are supposed to be ground together, as this is said to impart a further flavour. It is difficult to work out what that might be from the chief constituents of those spices, why grinding them together should produce different flavours eludes me (at the moment!). However, they are two of a few spices which change flavour when roasted (even heated, even stored for long enough) so there may be truth in it somewhere.

Not sure about 'chicken biryani spice mix', as there are quite a few different chicken biryanis, I would suggest keeping to the original recipes. :raz:

Cheers

Waaza

Link to post
Share on other sites

regarding the dhania/jeera mix, I was informed by the elders in our families that just like the garam masala, chai masala, that was supposed to be the flavor of the individual home.

you hit the mark with the roasting comment as in our family they would roast the two and combine a much greater portion of coriander and a lesser portion of jeera with a teeny weeny bit of fennel also roasted. some homes mixed all 3 in equal proportions while others would omit fennel completely

the spice mix was an idea I picked up during the staging gig - it was one of the 'when in a pinch' type of recipes. the chef suggested use the spice mix once by yourself, make the entire dish. find out what you would like to change. and modify accordingly with fresh spcies / blends. time's always in a pinch during the week so I was thinking of trying it out on 2 days of the week.

but no way I am going on shamdra lee's way...

Link to post
Share on other sites
  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Vietnamese Pickled Eggplant
       
      These use tiny white eggplants that are nearly impossible to get here.  I tried to grow them without success (this time).  I did not have these so used unripe cherry tomatoes.
       
      Ingredients
      2 lb eggplant (tiny white SE Asian types) or green cherry tomatoes.
      1/4 cup salt
      1 TBL galangal root
      1 TBL ginger root
      12 green chilies - thai peppers or serranos
      6 cloves garlic
      1/2 cup onion finely chopped
      2 cup Granulated sugar
      2 cup water
      1/4 cup fish sauce
       
      1. Rinse off eggplant and pierce with a knife - or cut in half if larger than 3/4 inch in diameter.
       
      2. Put eggplant into jar and add salt - and water to top of jar.  Cover with plastic lid and cover loosely.  Let ferment for 7 days.
       
      3. Take out eggplant and drain.  Rinse with water.  Put into jars again.
       
      4. Chop ginger, galangal, chiles, onion, and garlic.
       
      5. Boil water and sugar, add spices and onion, and heat for 5 minutes.  Add fish sauce.
       
      6. Pour over eggplants making sure the spices and onion get all around (might have to take out some eggplant and return).
       
      7. Cover with plastic lid, and refrigerate.
       
      8. Ready in several days.  Will last a very long time in the refrigerator.
       
      Notes:  Good alongside other SE Asian dishes, or even alone with rice.  The green tomatoes are not the same texture as the eggplants, but are quite good.  The eggplants are very crispy.
       
    • By Kasia
      Courgette cutlets
       
      I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner 

      The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme.

      Ingredients:
      400g of courgette
      1 egg
      150g of feta cheese
      110g of breadcrumbs (+ 4 tablespoons for the batter)
      2 tablespoons of minced dill
      1 tablespoon of thyme
      salt and pepper

      Wash the courgette and grate it. Add salt and leave it in a bowl for 15 minutes. Drain it then mix in the egg, feta cheese, breadcrumbs and herbs. Spice it up with salt and pepper. Make small cutlets with the mixture and fry in oil. Serve with natural yoghurt.
       
       

    • By Kasia
      Creamy soup with broad beans
       
      During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty.
       
      Ingredients (for 5 people):
      1 kg of broad beans
      half an onion
      1 clove of garlic
      1 tablespoon of butter
      4 sprigs of thyme
      1 tablespoon of caraway seeds
      vegetable stock
      5 teaspoons of thick natural yoghurt
      2 teaspoons of nigella
      2 tablespoons of sunflowers seeds
      salt and pepper

      Cook the broad beans in salty water with the caraway seeds, drain and peel them. Try not to eat everything. Chop the onion and garlic and fry them in butter. Put the peeled broad beans, onion, garlic and sprigs of thyme into a saucepan. Pour in the vegetable stock to cover the vegetables and boil for 10 minutes. Take out the thyme and blend the soup to make a smooth cream. Add vegetable stock until you have the right consistence. Roast the sunflower seeds in a dry pan. Serve the soup with thick natural yoghurt, nigella and sunflower seeds.

      Enjoy your meal!
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...