star anise

star anise, dry fruits of the star anise tree (Illicium verum), used as a spice and source of pharmaceutical chemicals. The evergreen tree is indigenous to the southeastern part of China and to Vietnam. The spice is an important component of Chinese traditional medicine and cuisine.

Characteristics and composition

The fruit takes its name from the starlike arrangement of its carpels (leaflike, seed-bearing structures) around a central axis. A single fruit contains six to eight carpels. The dried fruit is about 0.25 to 0.5 cm (0.1 to 0.2 inch) in diameter; individual carpels are usually about 1 cm (0.4 inches) in length and contain a single seed. Dried carpels are hard, rough, and reddish brown; the seeds are smooth, lustrous, and light brown. The dried fruit’s essential oil content is 3 to 3.5 percent, and its principal component is the aromatic compound anethole. Anethole gives the spice its distinct licorice taste and has antifungal properties.

Uses

The flavor and uses of the fruit are similar to those of anise (Pimpinella anisum), to which is it is unrelated. The volatile, aromatic essential oil is commonly used for flavoring candies, liqueurs, and perfumes. In the pharmaceutical industry, star anise is a major source of shikimic acid, which is used in the synthesis of the anti-influenza drug oseltamivir (Tamiflu). It has been used to treat stomach ailments, sleeplessness, rheumatism, and emesis in traditional Chinese medicine. It is one of the five dried spices—including fennel, cassia, cloves, and Sichuan pepper—that make up the famed Chinese five-spice powder. Star anise is also used to season the Vietnamese dish pho.

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