Description
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.
Origin and Distribution
Star Anise
is indigenous to South Eastern China. Commercial
production is limited to China and Vietnam.
In India, it is produced to a small a extent
in Arunachal Pradesh.
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.
Uses
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.
