Star-shaped spice pod with intense aniseed-like anethole; dominant in Chinese five-spice and pho.
Where it comes from
Native to Northeast Vietnam and Southern China, star anise has been essential in Asian cooking for centuries, especially in traditional five-spice blends.
In the kitchen
Whole or ground, star anise is used in braises, broths, and desserts, imparting a complex flavor that enhances the aromatic profile of dishes.
Nutrition (per 100g)
337kcalCal
8.0gProtein
10.0gFat
70.0gCarbs
27.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Soy Sauce
Low heat, long simmer. Star anise's sweet licorice note tames soy's saltiness. Add early in broths or braises—time lets flavors meld.
Pork
Slow cook with pork. Star anise's sweet spice infuses the meat, enhancing its richness without overpowering.
cow foot
Add star anise to the pot. Its sweet, licorice notes infuse slowly, adding depth to the broth's mild flavor.
