Topic: Should I use aniseed or star anise?

[topconker]

Hi Guys,
This is my first posting but have been "lurking" for months on this brilliant site.  ;D
I have a couple of questions,
When a recipe calls for aniseed, should I use whole star aniseed or just the seeds themselves? (if whole star aniseed, do I crush the whole thing?).
Also, where can I buy Annatto powder here in the UK as I would prefer to use it rather than food colouring?
I know these will sound pretty basic questions to you guys, but hey ho, someone has to ask.  :-[
Cheers,
TC

[Curry King]

Hi,

Welcome to the site!

When a recipe calls for aniseed, should I use whole star aniseed or just the seeds themselves? (if whole star aniseed, do I crush the whole thing?).

I would have thought it would be star anise used whole, which recipe are you looking at?

cK

[topconker]

The recipe if from Pat Chapmans Balti book to make up spice mixtures.
Ooops, is that swearing on this site?
TC

[topconker]

Hi CK,
Have just looked at the book, (The Curry Club Balti). and the recipe is on page 33 which calls for 5 teaspoons aniseed.

[Curry King]

I would assume it's powder if it's for a spice mix although I don't have that book myself.  Hopefully someone will come along who has it or made it before.

cK

[Cory Ander]

Hi TC,

Welcome TC.....Good questions! 

If you are refering to the Garam Masala recipe in Pat Chapman's Balti CurryCookbook, I'm certain that this is aniseed SEEDS ("saunf" in Hindi) that the recipe calls for.  Garam Masala recipes (including this one) invariably call for whole spices to be roasted and ground.

If you can't get aniseed seeds, you could use fennel seeds (also "saunf" in Hindi) instead.  Failing that, you could use whole star anise instead (the whole thing).

You should be able to find bags of annato seeds or powder in an asian food store.

Regards,

[topconker]

Hi CA,
Thanks for all the info.
Sorry if this reply is a tad late, but been unable to send on the site for several days.
TC