Star anise

Star anise is an aromatic spice with a distinctive liquorice-like flavour and a warm, spiced fragrance. The star-shaped fruit is mainly used to infuse stews, syrups and hot drinks, and also gives stock and sauces a surprisingly rounded depth.

Latin name: Illicium verum
Origin: South China and northern Vietnam
Plant family: Schisandraceae (star anise family)
Height: up to around 5–10 m
Flowering period: spring to summer (in a subtropical climate)
Lifespan: perennial (woody tree/shrub)

Description

Star anise is the dried fruit of an evergreen tree. The fruit consists of several pointed “arms” that together form a star, usually with a shiny seed in each section. Its aroma is powerful and distinctive: sweet, aniseed-like and lightly peppery. Although the flavour is reminiscent of aniseed, star anise comes from a completely different plant and often has a fuller, warmer fragrance.

In the kitchen

Star anise is usually used whole, so that you can control how much flavour it releases and remove the star afterwards. It is a classic in Asian cuisines, for example in Chinese five-spice powder and in fragrant stocks and stews. Star anise also works very well in European preparations, such as stewed pears, compotes, mulled wine, chai, syrups and marmalades.

In savoury dishes, star anise pairs beautifully with beef or pork, soy sauce, ginger, garlic and orange peel. In sweet preparations, it works well with apple, pear, plum, vanilla, cinnamon and clove. Use it sparingly: one star is often enough for a pan of sauce, stew or drink.

Storage & quality

Store star anise in an airtight container in a dark, dry place. Whole stars keep their aroma longer than ground star anise. Good-quality star anise smells strong and warm and has an even reddish-brown colour; pale or crumbly stars are often less aromatic. If needed, lightly crush the star before infusing it for a more intense release of flavour.