Star Anise Powder

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:  India

Harvested:  Cultivated

Parts Used: Seed & pod                                                           

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 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; odor, pleasant, resembling that of anise; taste, agreeable, aromatic, sweet.

How to use:

Powdered Herb:

There are different ways to use powdered herb.

Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also, for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".

Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.

Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.

Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot. 

Precautions: 

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

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

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