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Native to China, Illicium verum is a small tree known for its aromatic, star-shaped fruits. Commonly referred to as star anise, these distinctive pods are widely used in culinary traditions, especially as a key ingredient in Chinese five-spice blends. Star anise pods are more robust in flavor than anise seeds, offering a warm, licorice-like taste. They can be infused into teas, mulled wine, herbal syrups, liqueurs, or incorporated into tinctures and homemade mouthwashes.

Easily identifiable by their characteristic eight-pointed star shape, the tough-skinned, rust-colored fruits are harvested and dried before ripening. Native to China and Vietnam, this spice comes from a tree in the magnolia family. Known as Chinese star anise or takkola, the pods are hotter, more pungent, and more bitter than their European anise counterparts, delivering a bold licorice-like flavor.

Star anise is a staple in Chinese “red” cooking, where ingredients are simmered in soy sauce-based broths. It adds depth to dishes like marbled eggs, Peking duck, and various Asian soups. The pods are also used in Thai iced tea and can be chewed after meals for freshening breath.

Whole dried pods can be added directly to recipes, but due to their strong flavor, only small quantities are needed. The spice should be stored in a cool, dark place in a tightly sealed container. When brewing tea, a little goes a long way. Star anise may also be consumed in capsule or extract form.

Precautions
No known precautions. However, it’s always recommended to consult a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or taking medications