Star anise is the dried fruit of the Illicium verum tree, an evergreen shrub or small tree native to Asia. The fruit is star-shaped, with 6–8 carpels arranged in a whorl around a central axis, giving it its name. Each carpel is boat-shaped, hard, and wrinkled, and contains a single, flat, oval seed. The fruit is reddish brown in color and has a liquorice-like bouquet that’s more pungent than anise.
Star anise is used in many Asian and South Asian cuisines as a spice, especially for its licorice-like notes. It can be used whole or ground in dishes like garam masala, Sichuan lamb noodle soup, vegetables, meats, soups, pumpkin spice blends, and mulled wines.
Star anise is also traditionally used in medicine. The seeds contain chemicals that may have antibacterial effects, and the fruit also contains shikimic acid, which is used to make oseltamivir (Tamiflu), a flu treatment. However, there is no good scientific evidence to support other uses for star anise, such as treating respiratory infections, stomach disorders, and colic in babies.
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