Star anise is the dried, star-shaped fruit of the Illicium verum evergreen tree, native to China and Vietnam. It is a pungent spice with a strong licorice-like flavor, used in a variety of Asian cuisines, desserts, and beverages. While also traditionally used for medicinal purposes, it is important to use Chinese star anise as it is often confused with the non-edible and toxic Japanese star anise.  

Description and origin

• Appearance:

  A dried, reddish-brown, eight-pointed star-shaped pod, which contains a single seed in each point. 

• Source:

  It is the fruit of the Illicium verum evergreen tree, which is picked before it ripens and then sun-dried. 

• Origin:

  The tree is native to Southwest China and parts of Vietnam, though it is cultivated in other parts of Asia. 

Flavor and uses

• Flavor:

  It has a sweet, licorice-like taste with notes of cinnamon and clove, though it is more potent and slightly different from regular anise seed. 

• Culinary uses:

  It is a common ingredient in dishes like Vietnamese pho and Chinese braised dishes. It's also used in spice blends like Chinese five-spice powder and is used to flavor both savory and sweet recipes, such as baked goods, curries, and drinks. 

• Medicinal uses:

  It has been used in traditional Chinese medicine for centuries, and while some research points to potential antimicrobial benefits, scientific evidence for many claimed health uses is limited. 

• Other uses:

  It is also used in aromatherapy, cosmetics, and for flavoring liqueurs like sambuca and pastis.