Star anise is used in the East as aniseed iin the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well wite pork and duck. In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes.

Star anise is used in the East as aniseed iin the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well wite pork and duck. In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes.

Samosa is a common snack in India, Pakistan and the rest of South Asia. It likely originated in Central Asia prior to the 10th century.

It generally consists of a fried triangular-pyramid-shaped pastry shell with a savory potato, onion and pea stuffing, but other stuffing's like minced meat are also used. The size and shape of a samosa, as well as the consistency of the pastry used can vary considerably. It is spicy and is often eaten with chutney, such as mint, coriander or tamarind. It is often savored with tea or coffee. It can also be prepared as a sweet, rather than savory, form. In the city of Hyderabad, India, a smaller version of the samosa with a thicker pastry crust and mince filled center is called a Luqmi.

Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions and coriander, and chaat masala. Samosas have become popular in Persian Gulf countries as well. They are often called "Samboosa" or sambusac by the Arabs.