Star Anise

Star anise is the spice produced from the pods and seeds of Illicium verum, a subtropical evergreen tree in the Schisandraceae family.

REGION OF ORIGIN

Northeast Vietnam is considered the center of star anise's origin, but the provinces of Yunnan and Guangxi in southern China also fall within its natural range. This region's sub-tropical, mountainous forests are ideal for the tree to thrive.

PART & COLOR

Star anise is the eight-pointed, star-shaped outer wall of the fruit pod (called a pericarp). Each section contains a small, glossy seed that is also edible and holds a similar flavor to the pericarp. When both are used in cooking, the entire fruit pod is considered the spice. Star anise is a warm brown or reddish to yellowish brown color with dark groves.

HARVEST

Illicium verum has male and female trees and only the females bear fruit. They start producing fruit around 6-7 years, and the fruits mature in a year. There are two harvests: the spring (primary) produces a higher quality than the autumn (secondary). In Vietnam, the primary is between March and April and the secondary is from July to September. In China, the primary is in March and the secondary is in October.

FLAVOR & AROMA PROFILE

Star anise’s most prominent aromatic note is a sweet one, reminiscent of anise and licorice, but warmer due to a subtle peppery spice that lies underneath. Hints of clove, fennel, and cinnamon can come through as well, making it even more intriguing. The flavor of star anise mirrors its aroma, delivering an unmistakable sweetness with a touch of spice. It is again similar to anise and licorice, but with a slightly more bitter undertone. Its spicy warmth lingers on the palate, leaving an enticing tingle that invites another bite.

Both comforting and exciting, star anise evokes a sense of nostalgia while pointing towards faraway lands. This quality of being familiar and exotic gives it a lot of opportunity. The spice can be used whole or ground depending on the desired intensity and effect. Whole star anise is often simmered in soups and stews to infuse a subtle, long-lasting flavor, while its freshly ground counterpart offers a more pronounced, immediate punch.

CULINARY USES

Star anise’s blend of sweetness with spice makes it highly versatile, effortlessly enhancing a wide array of dishes and beverages. It is essential to the fragrant broth of Vietnamese phở, lending a comforting warmth that perfectly complements the noodles and herbs. In Chinese cuisine, it is a key component of the iconic five-spice powder, used to season everything from braised meats and roasted duck to stir-fried vegetables and toasted nuts.

Star anise also shines in South Asian cuisine, where it adds richness to curries, rice dishes, and various spice blends. In Europe, star anise adds a festive flair to gingerbread, speculoos cookies, and mulled wine. Liqueurs like sambuca and absinthe are sometimes infused with star anise for a unique spin on the licorice flavor. A pinch of ground star anise can also add a hint of mystery to poached fruits like apples and pears. It is a flexible spice that commands respect in the kitchen and a place in your spice rack.

SCIENTIFIC CLASSIFICATION

OTHER NAMES

English: star aniseed, anise stars, Chinese anise, Chinese star anise, badian, badiam
Spanish: anis estrellado, badian
Portuguese: anis estrelado
French: badiane, anis de Chine, anise étoilé
Italian: anice stellato
German: sternanis, badian
Dutch: steranijs
Czech: badyan, cinsky anyz
Hungarian: csillagánizs
Greek: anison asteroeides
Danish: stjerne anis
Norwegian: stjerneanis
Swedish: stjarnanis
Finnish: tähtianis
Polish: anyż gwiazdkowaty, badian gwiaździsty
Turkish: cin anasonu
Hebrew: anis kokhav
Arabic: raziyanjekhatai
Persian/ Farsi: badian khataei
Swahili: anisi nyota
Russian: babyan, zvezdchatatyj anis
India
- Bengali: chokro phool
- Urdu: badian
- Hindi: chakra phool, anasphal
- Gujarati: chakri phool
- Marathi: chakriphool
- Sanskrit: tarapatra
- Tamil: annasipoo
Sri Lanka (Sinhala): kurudumal
Burmese: sit kyi ani
Thai: pok kak bua
Cambodia (Khmer): slëk krâp khchey
Vietnamese: bat giac huong, cay hoy, hoi
Malay: bunga lawang
Indonesian: bunga lawang, adas cina
The Philippines
- Filipino: sangké
- Tagalog: sangki
China
- Mandarin: bājiǎo, ba jiao
- Cantonese: baat gok, pak kok
Korean: palgak, daehoehyang, dae-hweh-hyang
Japanese: daiuikyo, hakkaku

NUTRITION FACTS

HEALTH BENEFITS

Beyond its culinary uses, star anise has a rich history in traditional medicine and continues to pique the interest of modern researchers for its potential health benefits. While much of this is still under investigation, early studies and anecdotal evidence suggest a wide range of therapeutic possibilities. Here is an overview of some of the most promising areas of star anise’s medicinal potential:

A Key Weapon Against Flu
- Star anise is a natural source of shikimic acid, a crucial precursor for the synthesis of oseltamivir (Tamiflu), a widely used antiviral drug for influenza. While star anise itself doesn't have direct antiviral effects, its contribution to Tamiflu production is significant. Until 2012, Roche Pharmaceuticals used a large percentage of the world’s star anise production to produce shikimic acid. Since then, a genetically engineered bacteria strain has taken over the majority of production. This is a more sustainable and reliable source compared to relying on agricultural harvests, so all that star anise is now back on the market for culinary demand.
Antimicrobial Action
- Star anise extracts have demonstrated strong antimicrobial activity against various bacteria and fungi, including strains resistant to multiple drugs. This implies uses in the treatment of foodborne illnesses, ear infections, lung infections, and urinary tract infections.
Antioxidant and Anti-inflammatory Properties
- The flavonoids and other phytochemicals present in star anise exhibit potent antioxidant and anti-inflammatory properties. This activity may help prevent chronic diseases.
Digestive Aid
- In traditional medicine, star anise has been used to alleviate various digestive issues, such as indigestion, bloating, gas, nausea, and diarrhea. It helps to relax the digestive muscles and stimulate digestive enzymes.
Respiratory Health
- The spice is also believed to help clear mucus from the respiratory tract.

Important Considerations

Most Research is Preliminary: While research is promising, more extensive human clinical trials are needed to definitively confirm the efficacy and safety of star anise's medicinal properties.
Dosage Matters: Researchers commonly use concentrated extracts, so standard dietary consumption may not yield the same results. More studies are required to establish proper dosages and administration methods.
Medication Interaction: Star anise should not be considered a replacement for conventional medical treatments. While it is generally safe for most people, it is critical to exercise moderation and consider interactions with other medications.
Disclaimer: Consult healthcare professionals before using spices or herbs medicinally.

CHEMICAL COMPOSITION

Star anise owes its unique properties to a diverse array of chemical compounds. Although anethole is the most abundant and well-known, there are over 100 other compounds contributing to its complex effects. Here is a breakdown of its primary chemical composition, highlighting each compound’s culinary and medicinal properties:

Flavor & Aroma Compounds

Anethole
- Culinary: The primary compound in star anise essential oil (80-90%)—provides the sweet aroma and flavor associated with anise, fennel, and star anise since they all have it. This flavor is also very similar to that of licorice, despite it coming from a different compound in licorice called glycyrrhizin.
- Medicinal: Potent antimicrobial and antioxidant properties. Anti-inflammatory and analgesic potential. Digestive benefits.
Limonene
- Culinary: A major component of citrus fruit peel essential oils—adds a bright, citrusy note.
- Medicinal: Antioxidant and anti-inflammatory potential. It's also used to ease digestion and relieve anxiety.
Linalool
- Culinary: Adds a floral note with hints of lavender and spice.
- Medicinal: Potent anti-inflammatory and antimicrobial properties. Antioxidant and anti-anxiety potential. Often used in aromatherapy for stress reduction.
Pinene
- Culinary: True to its name, pinene adds an earthy, woody, fresh note reminiscent of pine and fir.
- Medicinal: Anti-inflammatory and antimicrobial potential. It's also used for its positive effects on the respiratory system.
Cineole
- Culinary: The primary compound in eucalyptus essential oil—adds a subtly sweet, minty note.
- Medicinal: Potent decongestant—used in many cough drops, chest rubs, and inhalants. Antioxidant, anti-inflammatory, and antimicrobial potential.
Methyl Chavicol (Estragole)
- Culinary: Contributes to the overall anise-like aroma and flavor.
- Medicinal: Estragole has potential anticancer properties when used in small amounts. It can be toxic in very high doses, but the amount in star anise is considered safe.

Other Phytochemicals

Shikimic Acid
- Medicinal: Serves as a crucial precursor for the synthesis of oseltamivir (Tamiflu), an antiviral drug used to treat the flu.
Flavonoids
- Culinary: Contribute to color and may subtly influence flavor.
- Medicinal: Potent antioxidant and anti-inflammatory properties.

Understanding Composition

Since the macronutrients (fats, carbohydrates, proteins) and micronutrients (vitamins, minerals) are listed in the Nutrition Facts above, this section focuses on the compounds most responsible for a spice or herb's culinary and medicinal properties.
Chemical composition can vary widely, mainly in the concentrations of compounds. This is why there are differences in quality and why spices are often graded by measuring the key compounds that directly influence flavor, aroma, and color.
This variation, and therefore, quality, is affected by variety/cultivar, age/ripeness/freshness, region, terroir, environmental stressors, potential adulteration, and the techniques deployed throughout the following processes: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, toasting). A magnificent spice is a celebration of a complex journey, shaped by both natural forces and human ingenuity.

ALTERNATIVE USES

Star anise has been valued for centuries, and not just as a culinary spice. While research is ongoing, star anise is proving to be rather useful in a variety of fields. Here are some of its popular alternative uses:

Cultural and Spiritual Practices
- In Ayurvedic and Hindu ceremonies, star anise is sometimes burned as incense to purify spaces. In Taoism and Chinese folk traditions, it is believed to ward off evil spirits. Star anise also serves as a lucky charm and emblem of prosperity in Chinese festivals, especially the Lunar New Year.
Fragrances and Aromatherapy
- Star anise's strong, sweet, and spicy aroma makes it a popular ingredient for perfumes, body lotions, and scented candles. The essential oil derived from star anise is used in aromatherapy as well to promote relaxation, reduce stress, and alleviate fatigue.
Skincare
- Because of its antioxidant and antimicrobial action, star anise is sometimes incorporated into formulas for soaps, face masks, and skin serums.
Oral Care
- These properties also make it effective in mouthwash recipes to help combat bad breath, plaque, and gingivitis.
Decorations
- The uniquely beautiful shape of star anise makes it a popular choice for use in potpourri mixes, arts and crafts projects, and holiday decorations. Especially during the Christmas season, star anise is incorporated into wreaths and ornaments due to its festive star shape and wintery aroma.
Pest Control
- The oil of star anise contains anethole, which is toxic to insects, so it's sometimes used as a natural insect repellent. This effect is also being explored for its efficacy against rodents.

Disclaimer: While star anise shows promise in these areas, its effectiveness may be limited compared to commercial alternatives.

SUBSTITUTIONS

Before we discuss the proper substitutes, it's critical to note that the fruit of certain related species is sometimes used to adulterate products sold as real star anise and may be dangerous or even fatal. Japanese star anise (Illicium anisatum) contains a neurotoxin called anisatin and may cause seizures as well as serious inflammation of the kidneys, urinary tract, and digestive organs. It is only used as incense for ceremonial purposes, never as a culinary spice as it can be fatal in high enough doses. Swamp star anise (Illicium parviflorum) is another poisonous species found in the Southeastern United States that should never be used for medicinal or culinary consumption.

True star anise is safe for consumption and is widely used, so always purchase from reputable sources to avoid any potential problems. This adulteration practice is not widespread, but it is a significant concern because the effects can be dire.

With that said, here are the most popular substitutes for the real star anise spice:

Anise
- Anise shares its name and the primary flavor compound, anethole, with star anise, but it has a slightly sweeter and less complex profile. Substitute at a 1:1 ratio for whole star anise. Ground anise seed can be used in smaller quantities due to its concentrated flavor.
Fennel Seed
- Fennel seeds also have anethole. Grind whole fennel seeds in the same quantity as star anise for a similar flavor.
Chinese Five-Spice Powder
- This blend typically contains star anise, along with cinnamon, cloves, fennel, and Sichuan pepper. Use ½ tsp of Chinese five-spice powder for every whole star anise pod. It's best suited for savory dishes like stews and braises.
Tarragon + Caraway
- This combination can mimic some of the licorice and herbal notes of star anise. Use a 1:1 ratio of caraway seeds and dried tarragon in a teaspoon to replace one whole star anise pod.

Substitution Tips

Incomplete Substitution: All spices and herbs are too complex to match exactly, so focus on which aspects of their flavor, aroma, texture, or color you wish to replicate.
Quantity: Start with a small amount of the substitute and adjust to taste. It won't be a 1:1 exchange in flavor or potency.
Context: Consider the entire dish and how the substitute's full flavor profile will merge with the other ingredients.
Experimentation: Playing with substitutions is a great opportunity to explore how different flavors interact. If you approach it with curiosity, you may really enjoy the process and make some delicious discoveries along the way.

A BRIEF HISTORY

The star of the spice world traces its origins back to Northeast Vietnam and Southwest China, where the wild ancestors of the cultivated star anise tree are found. It’s likely that early indigenous populations in this region first discovered the spice, but the earliest evidence we have for the spice’s use dates back over 3,000 years to Ancient China. Remnants of star anise were found in ancient tombs and settlements of the Shang Dynasty (1600-1046 BC), the oldest dynasty firmly supported by archaeological evidence. Trade routes between indigenous groups and the Shang Dynasty likely facilitated the introduction of star anise to Chinese culture, leading to its widespread cultivation. It became a staple ingredient in traditional Chinese medicine and cuisine, treating ailments from nausea and rheumatism to coughs and flatulence, and spicing meats, broths, and teas. It is one of the critical spices in the famed Chinese five-spice powder and an essential flavoring for iconic dishes like Peking duck.

As trade routes expanded, star anise's allure spread beyond China. It is believed to have reached Europe in the 16th or 17th century by adventurous English sailors who sought exotic spices from the East. However, its origin was shrouded in mystery, and it was often misattributed to the Philippines, perhaps where the sailors initially acquired it. Its name, derived from its distinct star shape and anise-like flavor, quickly became a fixture in the culinary landscapes of Europe. Its potent flavor, similar to anise and fennel but with a richer, more pungent quality, was particularly valued for its versatility. It just as easily elevated a sweet dish as a savory one, from fruit compotes to rich meat stews.

Star anise played a significant role in the spice routes that crisscrossed Asia, the Middle East, and Europe, sparking trade and cultural exchange. It was no ordinary culinary delight. It was an expensive commodity traded alongside silk and other luxuries. In the 18th century, star anise made its way to the New World in the satchels of European settlers. It continued to be used for both culinary and medicinal purposes, finding its way into traditional remedies for digestion, colds, and the flu. Today, we understand why it worked so well for the flu. It is rich in shikimic acid, the primary ingredient in the manufacture of oseltamivir (Tamiflu), one of the most commonly prescribed medications for influenza. The production of star anise was deeply intertwined with the production of Tamiflu until 2012, when Roche Pharmaceuticals figured out how to more sustainably produce shikimic acid with genetically modified bacteria instead.

Star anise is still cultivated primarily in China and Vietnam. It remains a staple in Asian cuisine, particularly in Chinese, Vietnamese, and Indian dishes, but its unique flavor and aroma continue to captivate chefs and home cooks around the world. From ancient forests to state-of-the-art kitchens, the story of star anise is a reminder that a blend of tradition and innovation is what enriches global cuisine. As we continue to explore the diverse uses and benefits of star anise, its legacy as a cherished spice is sure to endure for generations to come.