Where Does Star Anise Come From?
Star anise, also known as Badian, has the scientific name Illicium verum and is native to Southeast Asia, particularly China and Vietnam.
Star anise originates from southern China and northern Vietnam. The Chinese name, ba jiao, translates to "eight corners," referring to the characteristic star-shaped structure of the fruit. For this reason, star anise is also known as "Badian." Other names for the spice include "Chinese anise," "Indian anise," and "Siberian anise." Star anise was first introduced to Europe in the late 16th century, after explorer Thomas Cavendish brought it from the Philippines to Europe in 1588.
What is Star Anise?
Star anise belongs to the Illiciaceae family, a distant relative of the magnolia family. This evergreen tree can grow to a height of 10 to 20 meters and has a white bark. The leaves are magnolia-like, about 15 cm long and 5 cm wide. The tree produces small, white-yellow to pink flowers about 1 cm in diameter, which develop into eight pointed capsules. As they mature, these capsules form the star-like structure that is characteristic of star anise.
How is Star Anise Grown?
Star anise thrives in the high altitudes of around 2,000 meters in the mountains of southern China, northern Vietnam, and the Philippines, where a tropical to subtropical climate prevails. The plants are cultivated on plantations and can live up to 100 years. The trees begin to bear fruit from the seventh year, producing around 10 kg of star anise annually. Harvesting is done manually, and the unripe fruits are dried under direct sunlight.
What Does Star Anise Taste Like?
Star anise has a spicy, mildly sweet flavor reminiscent of licorice. Its aroma is intense and sharp, with a pleasantly fresh and lingering aftertaste that enhances dishes.
How to Use Star Anise?
The fruits of star anise contain essential oils that are released during cooking. You can cook with whole star anise fruits or grind the fruit in a coffee grinder before use. Typically, 1-2 whole star anise fruits are enough for 4 servings.
In Chinese cuisine, Badian is an indispensable spice, and it's an essential part of the famous Five-Spice Powder used to marinate meats in combination with rice wine.
Chinese anise is traditionally used to season poultry and pork dishes, such as baked pork ribs. It also enhances the flavor of fish, seafood, and fruits like figs and pears, as well as fruit syrups.
For preserving, whole fruits are commonly used, while ground star anise is preferred for cooking.
- Soups and broths
- Marinades for chicken, duck, and pork (especially in combination with soy sauce)
- Pastis, anisette
- Chewing gum
- Candies
- Fish and seafood
- Root vegetables, pumpkins, leeks
- Sweet and sour plums
- Plum jam
Which Spices Pair Well with Star Anise?
Star anise pairs beautifully with a variety of spices and herbs, including fennel, chili, coriander, lime zest, Sichuan pepper, lemongrass, pepper, Ceylon cinnamon powder, cloves, and ginger. It pairs particularly well with the salty-sweet notes of soy sauce.
Extra Tip: Star anise enhances the sweet flavor of pumpkins, carrots, and leeks. Try it out – it will add a unique depth to your dishes!
