Star anise is the dried fruit of a small to medium evergreen tree. The tree bears fruit after about 6 years and can have a productive life of up to 100 years. Each point of the star-shaped husk contains a shiny amber-coloured seed. Both the seed and husk are used for the ground spice.

Star anise is widely used in South India and is considered an indispensable ingredient of “five spices”. It is an ideal seasoning for adding flavour to roast chicken, braised fish, molluscs or broths. It is also an ideal culinary accompaniment for cooked vegetables such as leeks and pumpkins. The star anise essence contains anethole,

Native range   Southern China, Vietnam

Major producers   China, Vietnam, India, Japan, Philippines

Harvesting   The fruits are harvested before they ripen and sun-dried which hardens and darkens the carpels and develops the aromatic compounds.

Taste and aroma   The aroma is fennel- and anise-like, with warm notes of liquorice. The flavour is pungent and sweet, and distinctly liquorice-like.

Storage The whole spice will last for up to a year if kept away from bright light in an airtight container