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Star Anise

Vicki Williams Published 21.03.2011

I find everything about Star Anise (Illicium verum) fascinating, from its wonderful shape to the appetising aroma through to the intriguing flavour profile. All of its unique characteristics makes me want to incorporate it into more of my cooking.

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A Few Facts

Native to China and Vietnam, star anise is the dried seedpod from an evergreen tree of the magnolia family. While the average number of petal-shaped sections is eight, the number can vary from five through 12; in Chinese it is called "ba jiao" or "bat gok" both references to the eight points. It is perhaps most well-known as one of the key ingredients in Chinese five spice powder.

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Even though the essential oil found in star anise and aniseed are of similar composition they are not related, the anise part of the name is thought to have come about because of the similar flavour profile that both share.

Like cloves, allspice, and pepper the 'fruits' are harvested before ripening and dried in the sun, which is when star anise takes on its reddish brown colour. It is harvested between March and May.

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The volatile oil contained in star anise (and aniseed and fennel) 'anethole' stimulates the appetite and can also be used to disguise bitter tastes. I once came across this appetite stimulating aspect in a private dining room in a restaurant in Auckland...it and other appealing aromatics were placed potpourri style on the dining table just before guests arrived and was the first thing that hit the senses upon entering...it works...we were all ravenous within a short time.

A similar tree Japanese star anise (Illicium anisatum), is not edible because it is highly toxic.

Medicinal Properties & Beliefs

In Traditional Chinese Medicine, it is considered warm and moving and is used as a digestive aid and to relieve cold stagnation. It is also used to help cure colic.

An acid extracted from the spice is one of the key ingredients in the antiviral Tamiflu; its use in Tamiful has twice resulted in shortages of star anise. It is also used to make a tea to treat rheumatism.

It is believed by some that carrying star anise wards off the evil eye and brings good luck in love, money and health.

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Culinary Uses

It is a common ingredient in Chinese cuisine and an integral part of the classic masterstock. It is used in braising, steaming and stir frying and works particularly well with pork, and poultry. It is also added to batter mixes, marinades, and meat is often coated in the spice before deep frying.

In Vietnamese cuisine it is a key part of the famous beef soup (Pho Bo). In Thailand it is used in curries and stews as well as Thai iced tea. The spice also features in Indian cuisine, especially South Indian.

Other pairings include poaching fruits, chocolate, sweet potato, allspice, cardamom, chilli, cinnamon, cumin, and nutmeg.

The shiny seeds have less flavour so dispose of any loose ones when buying whole star anise. While whole ones are more appealing it is common to find broken pieces in jars, this is not a sign of poor quality and there is no flavour difference. They will keep longest in an airtight container away from light and humidity. Discard when the aroma/flavour fades.

Due to its pungency only small amounts are needed in dishes, for example a pinch of ground in a stir fry, or one whole star anise in a soup will impart plenty of flavour.

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