Star anise is instantly recognisable as the star-shaped spice which is used in many Chinese, Vietnamese, Indonesian and Indian dishes. The pods can be used whole, broken into pieces or ground down to a powder and are a key ingredient in Chinese Five Spice. Star anise has a delicious liquorice like aroma and a sweet aniseed flavour which is delicious with fish, chicken, pork and root vegetables. Star anise is often used in combination with other spices and aromatics such as chillies, cinnamon, coriander seeds, garlic, ginger, and lemongrass.
Star anise is the fruit of small, green magnolia trees which are native to South-west China and can bear fruit for 100 years or more. Star anise has been used throughout Chinese history for its culinary and medicinal properties and is still valued in cough syrups and to provide relief from flatulence. The Japanese used to burn the aromatic bark of the tree for incense. Star anise started being used in Europe from the seventeenth century to flavour syrups, cordials and preserves and is still used in western countries today to flavour drinks, and confectionery.