Star anise, scientifically known as Illicium verum, is a spice derived from the fruit of a small evergreen tree native to Northeast Vietnam and Southwest China. The fruit is picked before it ripens and then dried to form hard, rust-colored pods shaped like an eight-pointed star, hence its name. Each point of the star typically contains a single seed.
The aroma and flavor profile of star anise is distinctly pungent, offering a sweet and spicy, licorice-like scent due to its high anethole content. This compound is also prevalent in anise and fennel, which share a similar flavor profile, although star anise is often considered to have a stronger, more robust presence. Its scent profile is warm, with hints of sharpness, and slightly more bitter than its botanical relatives.
In culinary uses, star anise is a key ingredient in Chinese five-spice powder, imparting a deep aromatic complexity to dishes. It's also essential in Vietnamese pho, a noodle soup that exemplifies the spice's use in combining with meats and broths to enhance their flavors. Additionally, star anise plays a significant role in the production of certain liqueurs, like Sambuca and pastis, contributing to their distinct licorice taste.
Its fragrance makes it a popular component in potpourri and incense. In traditional medicine, star anise is used for its carminative, antifungal, and antibacterial properties, providing not only culinary delight but also health benefits.