Star Anise / चक्र फूल / Illicium verum

What is Star Anise?

Native to China and Vietnam, star anise is today grown almost exclusively in southern China, Indo-China, and Japan. Star anise, Illicium verum, is sometimes called Chinese star anise. It’s important to distinguish it from Japanese star anise, Illicium anisatum, which is highly toxic. Star anise is not related to the common anise, Anisum vulgare. It was first introduced into Europe in the seventeenth century. The oil, produced by a process of steam extraction, is substituted for European aniseed in commercial drinks.

Smell: Powerful and liquorice-like, more pungent and stronger than anise.
Flavour: Evocative of a bitter aniseed, of which flavour star anise is a harsher version. Nervertheless, the use of star anise ensures an authentic touch in the preparation of certain Chinese dishes.
Hotness Scale: 3

Preparation and Storage

The whole stars can be added directly to the cooking pot; pieces are variously referred to as segments, points and sections. Otherwise, grind the whole stars as required. Small amounts are used, as the spice is powerful. Stored whole in airtight containers, it keeps for well over a year.

Preparation and Storage

The whole stars can be added directly to the cooking pot; pieces are variously referred to as segments, points and sections. Otherwise, grind the whole stars as required. Small amounts are used, as the spice is powerful. Stored whole in airtight containers, it keeps for well over a year.

Other names

Anise Stars, Badain, Badiana, Chinese Anise

French: anis de la Chine, anise étoilé, badiane
German: Sternanis
Italian: anice stellato
Spanish: anis estrllado,badian
Chinese: ba chio, ba(ht) g(h)ok, bart gok, pa-chiao, pak kok, peh kah
Indonesian: bunga lawang
Malay: bunga lawang

Scientific Name

Illicium verum