Star Anise

Star Anise comes from the fruit of the Illicium verum tree, native to China and Vietnam. Recognized instantly by its star-shaped pods, this spice is known for its strong, sweet, licorice-like flavor that plays a key role in many Asian and South Asian dishes.

Each pod typically contains eight points, each holding a small aromatic seed. Star Anise is a core component of Chinese five-spice powder and is essential for building the signature flavor in Vietnamese pho. It’s also commonly used to season broths, stews, braised meats, and a variety of desserts and beverages.

Whether used whole or ground, Star Anise brings warm, aromatic depth and a distinctive sweetness to both savory and sweet recipes.

How to use it

Drop one or two whole stars into a pho broth, a red-braised pork or a beef stew and lift them out before serving, since one star is plenty for a litre of liquid. They also work in a poaching syrup for pears and in mulled wine. Toast the star briefly in the dry pot before the liquid goes in to open the aroma. Technique tip: use the whole star and steep it through the cooking rather than grinding it, since ground star anise takes over a dish within minutes.

Botanical Name: Illicium verum
Also known as: Badian, Chinese Star Anise, Anice Stellato, Étoile d’Anis, Sternanis, Anís Estrellado, アニス星, نجمة اليانسون