Weight 100 gm
Chakra Phool/Star Anise Spice (चक्र फूल) : The star-shaped masala originate in South China and it is like the swat female, and it is called ‘Chakra Phool’ in India. Due to the fascinating odour of Axler Anis. It is used in Indian and Chinese cuisines. Due to its fast, pleasant aroma, it is used in biryani, seafood and other vegetarian dishes.
Apart from the kitchen it is also beneficial for our health. There is some important element in spices like this little flower, which helps in increasing the taste of the food and fighting various types of diseases.
Chakra Phool is a kind of garam masala. It is use to make the vegetable and casserole fragrant. For years people of Asia and Eurasia have been using it for food. Chakra Phool is most commonly used in South Indian cuisine.
Chakra Phool contains a chemical called Nethol, which is why its test seems to be like a bottle, not only the taste but it is similar to that of the same person, but also in the qualities it is like, rich in medicinal properties. It contains elements which can overcome bacteria, fungus. Vitamin B is found only in light in star enzyme.
Anise is frequently use as an exotic spice in Indian as well as in Chinese cuisines because of its strong, delightful fragrance.
But it’s time to think outside of the kitchen. This small flower-like fruit is also a storehouse of some key ingredients, which can help combat several illnesses apart from imparting flavour to dishes.
Along with calcium, phosphorus, vitamin A, vitamin C, many types of minerals are also found.
Chakra Phool grows as dark brown pods with six to eight segments each containing a seed. This spice hails from an evergreen tree plant native to southwest China and northeast Vietnam, although it’s also cultivates in Spain, France, Italy, Morocco, India and the Philippines. Star Anise Spice tastes sweet and spicy, but slightly more bitter than Spanish anise. Some chefs use it to provide a liquorice flavour for savoury dishes.
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