Star Anise
Star anise is the spice produced from the fruits of Illicium verum, a subtropical evergreen tree in the Schisandraceae family.
REGION OF ORIGIN
Star anise originated in the humid mountain forests of southern and western Guangxi, China, and northern Vietnam. It has been cultivated in this region since ~2000 BCE.
PART & COLOR
The dried, star-shaped fruit wall, or pericarp, holds the most concentrated flavor and aroma. There are typically eight points, and each section holds a small, glossy seed that is edible with a similar but milder flavor. Whole star anise ranges from reddish-brown to yellowish-brown with darker grooves, and becomes a uniform warm brown when ground.
PRODUCTION
Illicium verum trees typically begin fruiting around 6-7 years old. They can produce two fruit crops per year, allowing for two major harvests. The fruits are collected by hand before they are fully ripe, when their essential oil content is high. Workers commonly climb the trees or pull down fruiting branches with hooked poles. After harvest, the fruits are dried until they turn reddish brown and the follicles open into their famous star shape.
FLAVOR & AROMA
Star anise’s most prominent aromatic note is of anise and licorice, but warmer due to a subtle peppery spice that lies below. Hints of clove, fennel, and cinnamon can come through as well. The flavor mirrors the aroma, but with a bitter undertone. Warmth lingers on the palate, leaving an enticing tingle that invites another bite.
It can be used whole or ground, depending on the desired intensity and effect. Whole fruits are often simmered in soups and stews to infuse a subtle, long-lasting flavor, while freshly ground powder offers a more pronounced, immediate punch. Star anise evokes a sense of comforting nostalgia and exciting adventure. That balance gives it a lot of opportunity.
CULINARY USES
Star anise is essential to the fragrant broth of Vietnamese phở, perfectly complementing the noodles, herbs, cassia, and cloves. It's a critical component of the iconic Chinese 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 numerous spice blends. In Europe, it makes gingerbread, cookies, and mulled wine more festive. Liqueurs like sambuca and absinthe are sometimes infused with star anise for a unique spin on the central licorice flavor. And a pinch of the ground spice can add an air of mystery to poached fruits like apples and pears.
