Star anise is the dried, star shaped fruit of Illicium verum. It is an evergreen tree attaining a height of 8-15 meters and a diameter of 25 cm. The leaves are entire, 10-15 cm long, 2.5 – 5 cm broad, elliptic, flowers are solitary, white to red in colour. Fruits are star shaped, reddish brown consisting of 6-8 carpels arranged in a whorl. Each carpel is 10 mm long, boat shaped, hard and wrinkled containing a seed. Seeds are brown, compressed, ovoid, smooth, shiny and brittle.
|OTHER NAME||:||Badian, Badyani,Star Phul, Ba jiao, الينسون|
|BOTANICAL NAME||:||Illicium verum|
|PART USED||:||Dried Fruit|
Star anise contains anethole, which is the same ingredient that gives the anise (Pimpinella anium) its distinctive licorice flavor. One cell line study suggested that anethole, a componet of star anise, may possess antimicrobial properties effective against bacteria, yeast and fungal strains.
Star anise is one of the signature flavours of Chinese savory cooking. The five-spice powder mix common in China contains star anise. It is used to flavour vegetables, meat, and to marinate meat. It is used as a condiment for flavouring curries, confectionaries, spirits, and for pickling. It is also used in perfumery. The essential oil of star anise is used to flavour soft drinks, bakery products and liquors. The fruit is anti-bacterial, carminative, diuretic and stomachic. It is considered useful in flatulence and spasmodic.