Herbs & Spices

Star Anise / Badayan

Star anise is the fruit of the Chinese evergreen magnolia tree. It can be up to 3cm in size and is an eight-pointed star. Complete pods are tough and red-brown or rust coloured. The eight carpels which form the eight points of the star contain within them a seed each. The carpels are more interesting as far as cooking is concerned, as they are more aromatic than the seeds. The spice is best bought as complete pods or pieces. This is due to these remaining fresh for up to a year in an airtight jar, when kept away from sunlight, in contrast to the ground powder form which only tends to keep for 2-3 months in similar conditions.

Originating from the region around Canton in Southern China, star anise has been used in Chinese medicine for over 1300 years. It was introduced to Europe in the 17th century and was used as flavourings as well as a key ingredient in beer! Star anise was also prescribed in cases of vertigo and epilepsy during this era.

When roasted, star anise has an aroma similar to anise, yet more powerful with hints of liquorice. Its flavour is reminiscent of a bitter aniseed albeit however, much more pungent and harsher, leaving a refreshing aftertaste.

Star anise has an aroma similar to that of fennel and anise, with liquorice notes and an assertive warmth. Its flavour is close to that of anise or liquorice and is warm and pungent, leaving a fresh and agreeable aftertaste.

It is used in Keralan cuisine and sometimes as a cheaper substitute for anise in North Indian cuisine. When combined with fennel, anise and areca nuts, star anise is often used as a digestive aid and breath freshener in paan. Care needs to be taken when adding star anise to a spice mix or a dish, as it is potent and so should only be used sparingly.

Did you know?
Japanese star anise comes from a similar tree but is not edible, as it is highly toxic. Instead, it is burnt as incense in Japan. It is believed that there have been cases of illness reported after drinking star anise tea as a result of using this species as opposed to the Chinese variety. Our recommendation, therefore, is to make sure you use the right one!