Star Anise Whole

Botanical Name: Illicium verum

Common Name:

• English:  Star Anise, Chinese Anise, Aniseed Stars.
• Unani: Baadyaan Khataai
• Also, known as: Poy kak, Anacio, Änes, Aneis, anice, anice verde, Anis, anisbibernelle, anis verde, anis vert, anise, anisoon, anisum, ánizs, anizsolaj, annsella, badian, badian rumi, boucage, boucage anis, Grüner Anis, habbat hlawa, jintan manis, jinten manis, petit anis, pimpinelle, razianag, razianaj, roomy, saunf, sweet cumin, yansoo, Takkola, Anasippo, Anasphal, Takkolpputtil, Baadiyaan, Anushappu, Anushuppu, Annashuppu, Anasapuveru, Baadiyaan khataai

Origin: Vietnam / India

Harvested:  Cultivated

Parts Used: Pods                                                           

General Information:

The attractive fruits have eight separate follicles and a distinctive sweet anise smell and taste, mainly located in the fruit wall and not in the seeds. The similar-looking but poisonous fruits of Japanese anise or Shikimi (Illicium anisatum) are less regular in shape but are best identified by their bitter and balsamic. The fruits are harvested by hand when ripe and then dried. Anise star is an evergreen tree native to Asia. The tree grows to a height of about 35 feet, has shiny green leaves and small yellow flowers that develop into large star-shaped fruits with brown seeds. The fruits can be eaten fresh or dried; however, the leaves are poisonous.

Star anise is the most important spice in Chinese cuisine and associated cooking traditions of Asia and is widely used in curries and chutneys. It is an essential ingredient of the main Chinese spice mixtures. Fruits star-shaped, consisting of 8 carpels (follicles) arranged in a whorl around a short central column attached to a pedicel; each follicle 12 to 17 mm long, up to 14 mm deep, up to 5 mm broad, boat-shaped, bluntly beaked at the apex, woody and wrinkled, reddish-brown outside, smooth glossy inside, opening by ventral suture at the upper margin, containing one seed. Pedicel up to 5 cm long, strongly curved at the distal end; seeds reddish brown, compressed-ovoid, smooth, shiny with brittle seed coat enclosing a soft, oily kernel; odour, pleasant, resembling that of anise; taste, agreeable, aromatic, sweet.

How to use:   

As a spice.

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy it!

Tips:

• You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.