{"id":6944,"date":"2015-11-05T09:15:04","date_gmt":"2015-11-05T14:15:04","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=6944"},"modified":"2017-10-15T07:56:38","modified_gmt":"2017-10-15T12:56:38","slug":"anis-estrella","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/anis-estrella\/","title":{"rendered":"An\u00eds Estrella"},"content":{"rendered":"

Hay una serie de vegetales que tienen aroma a an\u00eds, entre ellos este, que es el an\u00eds estrella. Tambi\u00e9n el hinojo y el an\u00eds en grano o espa\u00f1ol tienen el aroma, que se debe a un compuesto qu\u00edmico llamado anetol.<\/p>\n

El an\u00eds estrella se utiliza ampliamente en la cocina: desde la preparaci\u00f3n de licores anisados, pasando por vino caliente, hasta t\u00e9 chai<\/a>, polvo de cinco sabores y una serie de cocinas tanto europeas como asi\u00e1ticas.<\/p>\n

\"An\u00eds
An\u00eds estrella, cardamomo y canela <\/a>aromatizando el aceite de un plato indio, al inicio de su preparaci\u00f3n.<\/figcaption><\/figure>\n

Debido a su textura\u00a0le\u00f1osa, el an\u00eds estrella se utiliza y luego se bota, o en su defecto se utiliza molido, como por ejemplo en el Garam masala.<\/p>\n

Hay una variedad japonesa del an\u00eds estrella que es t\u00f3xica y abortiva, por lo que debemos ser cuidadosos si es que andamos por esas tierras.<\/p>\n

El principal uso del an\u00eds estrella, cerca de un 90% de la producci\u00f3n mundial, es la industria farmac\u00e9utica, ya que de an\u00eds estrella se obtiene un precursor de un medicamento contra la influenza. Es por eso que para las gripes asi\u00e1ticas que han habido, ha habido escasez de an\u00eds estrella.<\/p>\n

\"anis-estrella\"<\/p>\n","protected":false},"excerpt":{"rendered":"

El An\u00eds Estrella es una especia que tiene tambi\u00e9n propiedades medicinales. Cerca del 90% de la producci\u00f3n mundial de an\u00eds estrella se usa en farmac\u00e9utica.<\/p>\n","protected":false},"author":1,"featured_media":6947,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-6944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condimentos-especias","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/estrella-hd.jpg?fit=1200%2C398&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1O0","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8391,"url":"https:\/\/le-fort.org\/cocina\/anis\/","url_meta":{"origin":6944,"position":0},"title":"An\u00eds (semilla)","author":"Le-Fort.org","date":"9 de Julio, 2016","format":false,"excerpt":"El an\u00eds es una especia de la misma familia que el comino, el hinojo y otras. Se usa como planta medicinal, en reposter\u00eda, licores y en platos salados.","rel":"","context":"En "Condimentos y Especias"","block_context":{"text":"Condimentos y Especias","link":"https:\/\/le-fort.org\/cocina\/categoria\/condimentos-especias\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/anis-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/anis-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/anis-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/anis-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/anis-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 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"Ingredientes"","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 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