Star Anise Whole – Pimpinella anisum
A medium-sized native evergreen tree of northeast Vietnam and southwest China. A spice commonly called star anise, star anise seed, Chinese anise or badiam that closely resembles anise in flavor is obtained from the star-shaped pericarp of the fruit of Illicium velum which are harvested just before ripening.
Star anise contains anethole, the same ingredient that gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production, most distinctively in the production of the liquor Galliano. It is used as a spice in preparation of biryani and masala chai all over the Indian subcontinent. It is widely used in Chinese cuisine, and in Indian cuisine where it is a major component of garam masala, and in Malay and Indonesian cuisines. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of phở, a Vietnamese noodle soup. It is also used in the French recipe of mulled wine : called vin chaud (hot wine).
Anise is grown in four provinces in China and harvested between March and May. It is also found in the south of New South Wales. The shikimic acid is extracted from the seeds in a 10-stage manufacturing process which takes a year. In traditional Chinese medicine, star anise is considered a warm and moving herb, and used to assist in relieving cold-stagnation in the middle jiao. Japanese star anise (Illicium anisatum), a similar tree, is highly toxic and inedible; in Japan, it has instead been burned as incense.
Safety: Do not use if pregnant, unless used as a flavoring in food. Only take the essential oil orally with a doctor’s supervision. High doses of the oil can cause nausea and vomiting.
Country of origin: Egypt