I bought some black tea leaves with the intention of making a masala chai mix and have just realized I don’t really know what to do with the star anise. Do I grind it? The whole pod, or just the seed inside? Or do I let it chill in its charming star form?
Everything is so complicated.
Edit: with my star anise question answered, I turn now to The Kitchn.
-sam-i-am said:
The Indian restaurant I used to work at kept them whole, and their tea was pretty decent. I think you want all of the spices not-ground, so that you don’t get bits in your tea?
thecubeabides said:
eat it raw, letting the juices drip down your face, and howl, basking in the glory of your sacrifice to the tea gods
iamtheleviathan said:
in star form, that’s how my family cooks with it
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