Star anise is the dried fruit of Illicium verum, an evergreen tree native to southern China and northern Vietnam. Each fruit is a woody, star-shaped pod with typically eight points, each containing a single glossy seed. Both the pod and seed contain anethole, the same compound that gives aniseed its flavour, though the two plants are unrelated.
Star anise is a cornerstone of Chinese and Vietnamese cooking. It is one of the five components of Chinese five-spice powder and is essential to pho broth, red-braised meats, and many slow-cooked dishes. In Western cooking, it appears in baked goods, mulled wine, and some liqueurs. The flavour is warm, sweet, and intensely aromatic — a little goes a long way.
Beyond cooking, star anise is the primary industrial source of shikimic acid, a precursor in the manufacture of the antiviral drug oseltamivir (Tamiflu). This secondary demand has at times affected the spice’s availability and price.
How it's produced
Star anise is harvested from Illicium verum trees, which are grown as a perennial crop in the subtropical highlands of southern China (primarily Guangxi province) and northern Vietnam. Trees begin producing fruit after about six years and can remain productive for decades. The fruits are picked by hand before they are fully ripe, then sun-dried until they harden into the characteristic woody star shape.
Production is concentrated in a relatively small geographic area, with China supplying the vast majority of the world market. The trees grow best in warm, humid mountain conditions at moderate elevations. Harvesting is labour-intensive, as the fruits must be individually picked from the trees. After drying, the whole stars are graded, sorted, and sold either whole or ground into powder.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
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