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.
The
crop requires specific agro climatic conditions available only in the
traditional growing areas, which has prevented repeated attempts of other
countries to grow star anise. However it prefers woodlands, sunny edges,
and dappled shade. The plant grows well in humus rich, mildly acidic to
neutral soils, which are light to medium and having good drainage. It
tolerates temperatures down to –10 degree C.
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.