a spice consisting of the small, star-shaped, dried fruits of Illicium verum, a slender evergreen tree of the family Illicaceae related to Magnoliacea. This is not known in the wild state, but is assumed to be indigenous to China. It is not a relation of anise, but shares with it the same essential oil, anethole, which is used for flavouring some drinks and confectionery; star anise is the principal commercial source of anethole.
The appearance of the fruit is remarkable. Eight (rarely, 9 or 10) carpels attached to a central column produce the starlike shape. These carpels, which can be over 15 mm (0.25″) long and are often irregularly developed, are dark reddish-brown in colour; each normally contains one hard light brown seed.
Cultivation, which is not easy, is almost entirely confined to S. China and parts of SE Asia.
Star anise is one of the ingredients of (Chinese) five spice. Jill Norman (1990) observes that it occurs in some western recipes for syrups and jams in the 17th century; and that some western chefs now use it in, for example, fish stews. In China it has been associated with pork and poultry.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Norman, Jill (1990), The Complete Book of Spices, London: Dorling Kindersley.
