Star anise is the most beautiful spice in any kitchen. Eight perfect points radiating from a single center — each a small seed pod of extraordinary complexity. It looks as if it should be hung on a wall rather than put in a pan — and yet, the moment it meets warm water, it fully earns its place. The aroma is deep, sweet and anise-warm, with an intensity that can fill a room within minutes.
Star anise has been central to Chinese medicine and cuisine for more than three thousand years. It is one of the five spices in Chinese five-spice powder, a cornerstone of Vietnamese pho, and — perhaps most notably — the original source of shikimic acid, the compound from which the antiviral drug Tamiflu was first synthesized. Today, science confirms what herbalists have always known: star anise is an exceptionally powerful spice.
What exactly is star anise?
Star anise (Illicium verum) is the fruit of a small evergreen tree native to southwestern China and northeastern Vietnam. The main active compounds


