Star Anise

Anethole, the primary bioactive compound in star anise, shows antimicrobial, antifungal, and anti-inflammatory properties in research.

Star anise is rich in shikimic acid, the precursor to the antiviral drug oseltamivir (Tamiflu), though therapeutic doses are far beyond culinary use.

Star anise is rich in shikimic acid, the precursor to the antiviral drug Tamiflu, though therapeutic doses are far beyond culinary use.

Research also suggests antioxidant activity and potential antispasmodic effects relevant to its traditional digestive use.

Star anise (ba jiao, meaning 'eight corners') has been used in Chinese cooking and medicine for over three thousand years. It is native to a small region of southern China and northern Vietnam and was unknown in the West until trade routes opened in the 17th century.

It became essential to French and Spanish liqueur production (anisette, pastis) and was a key ingredient in the global production of Tamiflu (oseltamivir) in the early 2000s, when shikimic acid extracted from star anise was the primary precursor.

Star anise was a key ingredient in global Tamiflu production in the early 2000s, when shikimic acid extracted from it was the primary precursor.

In Chinese cooking, it is used whole in braises, red-cooked dishes, and master stocks.

Add whole pods to braises, red-cooked meats, and master stocks. Essential in pho broth, where it contributes the characteristic warm sweetness.

Use in spiced poaching liquids for chicken and eggs. Add to mulled wine and spiced desserts.

Star anise is essential in pho broth, where it contributes the characteristic warm sweetness.

Remove before serving — the texture is unpleasant to eat whole.

Use whole in long-cooked dishes and remove before serving. Lightly toast in a dry pan before adding to a dish to deepen flavor.

For five-spice powder, grind after toasting.

Star anise retains flavor well when kept whole in an airtight container.

Store in an airtight container — star anise retains flavor well when kept whole.