Cardamom and Star Anise
Raymondo
20 years ago
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Raymondo
20 years agoRelated Discussions
star anise seeds
Comments (6)Culinary Star anise (Illicium verum) is usually grown in southern Asian countries, & I know of no plants or a source for fresh seeds in the US. Fresh seeds would be more likely to germinate. Be careful when you buy seeds for sale  anyone can grab this spice off the spice rack & resale the seeds, but that does not mean they will germinate. I can get a package of star anise from the store for about 60 cents & I would not buy unless I was assured germination. When buying seeds, look for the seed companies germination rate for that seed. Having said that, I am trying the same thing as you - sometimes many of these spices can be grown from store bought seeds. One problem you will have with store-bought star anise is a lack of viable seed. Below is a picture. The seeds are inside the star pod inside the shiny shell. The ones on the left are the seeds, whereas the ones on the right are dried up seeds that are definitely not viable. The outer shiny shell of the star anise is very fragile, and would probably break down with the soil. I were purchasing seeds I would break down the shiny shell & notify the company if I found dried up seeds in them. I would not pay for non viable seeds as seen in the right....See MoreInfo on Star Anise?
Comments (1)You may wish to read the thread linked in below.... FataMorgana Here is a link that might be useful: GardenWeb Herbs (Australia)...See Morestar anise?
Comments (2)There is a large shrub in the gardens at Mid-Florida Research & Education Center at Apopka that is labeled "Star Anise". The leaves seem to be the same as what I have on a plant that was labeled "Florida Anise. Don't know if they are one & the same or not. Maybe someone on the forum here can enlighten us....See MorePeppernuts
Comments (6)In Holland they are pepernote. In Denmark pebernpdder. In Latvian gatherings they become piparkukas and in German cookbooks you would look for Pfeffernuesse. In Low German we called them paypa-nate. Here's a similar recipe, calling for one-quarter cup vinegar. -Grainlady (Source: Peppernuts - Plain and Fancy - by Norma Jost Voth) Helene Emert's Spicy Brown Peppernuts 1-lb. butter or margarine 2 c. buttermilk 8 c. sugar 2 T. cinnamon 1 T. cloves 1 t. cardamom 1 T. star anise, crushed 1-1/2 t. nutmeg 1 t. white pepper 2 t. soda dissolved in 1/4 c. vinegar 2 c. nuts, chopped 1 c. citron, candied lemon or orange peel, diced 6 eggs, beaten 15 cups flour "Mother's recipe is large," says Ethel Abrahams, "but families were big then. Quantities may easily be cut in half." Chop fruit and nuts very fine. Boil butter, buttermilk and sugar together until it forms a soft ball. Cool slightly and add spices. Cool completely. Add vinegar and soda, nuts, citron and eggs. Mix in flour to make stiff dough. Chill overnight. Roll into log, narrow rolls, and cut in small pieces. Place on greased tin and bake at 350°F until lightly browned....See Moreandy_sa
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