Also known as star anise, badiane is one of the most elegant and recognizable spices in the world.

Its star-shaped form, captivating fragrance, and medicinal virtues make it a treasured ingredient in both Asian cuisine and Western gastronomy. Decorative, aromatic, and therapeutic all at once, this spice from the Far East has journeyed across trade routes, cultures, and eras. Let us explore the origin, history, flavors, and many benefits of star anise—this fragrant star that has enhanced our dishes for millennia.

Geographical Origin: A Spice Born in Southern China and Southeast Asia

Star anise comes from the Chinese star anise tree (Illicium verum), an evergreen belonging to the Schisandraceae family. Native to the warm and humid regions of southern China—particularly Guangxi and Yunnan—it also grows in parts of Vietnam and Laos.

This tropical tree, which can reach 10 to 15 meters in height, produces green star-shaped fruits that turn brown as they dry. These wooden stars, composed of 6 to 10 carpels, are what we call star anise. Each arm contains a shiny, fragrant seed, but it is the star-shaped husk that holds the essential aromatic compounds.

Today, Vietnam is one of the world’s largest producers of star anise, alongside China. The tree requires a subtropical climate, regular rainfall, and rich soil—conditions ideally found in these Asian regions.

A Millennia-Old History: From Chinese Medicine to the Spice Routes

Star anise has been used in China for over 3,000 years. Initially valued as a medicinal plant, it was prescribed to treat digestive disorders, soothe pain, and warm the body. It appears in ancient texts of traditional Chinese medicine, including the Ben Cao Gang Mu, one of the most influential medical compendiums in Asian history.

Star anise did not reach Europe until the 16th century. Portuguese and French explorers and merchants, captivated by this fragrant star, brought it back in their spice shipments. It quickly won over European cooks, who used it in desserts, gingerbread, and liqueurs.

In the 19th century, star anise became a key ingredient in the production of many anise-flavored spirits, such as:

• pastis
• ouzo
• raki
• sambuca

Its sweetness and strong aroma made it an ideal substitute for aniseed, which was often more expensive to produce.

More recently, star anise gained renewed global interest due to one of its components—shikimic acid, used in the manufacture of antiviral medications. This significantly increased its economic and strategic importance.

Flavors and Aromas: A Warm, Aniseed Explosion

Star anise is best known for its powerful, warm, anise-like aroma, very similar to that of aniseed but with added depth and sweetness.

Its flavor reveals:

• sweet, smooth notes reminiscent of licorice
• a warm, spicy fragrance
• a slightly peppery, camphor-like touch
• a long-lasting, persistent finish

This aromatic richness comes mainly from anethole, the compound responsible for its anise flavor. Its aroma is so strong that a single star is often enough to flavor an entire dish.

The spice’s iconic star shape is not only beautiful—it also releases its aroma gradually and evenly during cooking.

Culinary Uses Around the World

In Asian Cuisine

Star anise is a cornerstone of Chinese cooking. It appears in:

• Chinese five-spice powder
• fragrant Asian broths
• slow-cooked dishes like Vietnamese phở
• marinades for lacquered meats
• curries and aromatic soups

In Vietnam, it is an essential ingredient in phở broth, giving it its characteristic sweetness.

In Beverages and Spirits

Star anise is used to flavor:

• pastis
• ouzo
• absinthe
• artisanal liqueurs
• syrups and herbal infusions

Steeped in hot water, it creates a sweet, digestive, and deliciously fragrant tea.

Health Benefits: A Medicinal Spice with Proven Properties

Star anise is far more than a simple seasoning—it is also a medicinal plant valued for centuries.

Antimicrobial Properties

It has traditionally been used to fight mild digestive infections and respiratory ailments.

Supports Respiratory Health

Star anise soothes coughs and helps clear mucus. It is often included in winter herbal teas for this reason.

A Natural Source of Antioxidants

It helps protect cells from premature aging and oxidative stress.

Conclusion

With its unique star shape and enchanting anise aroma, star anise stands out as one of the world’s most elegant and versatile spices. Born in China, celebrated throughout Asia, and later embraced by the West, it has connected culinary cultures for centuries. Whether it flavors an Asian broth, a fruit compote, a comforting herbal tea, or an anise-flavored spirit, it always brings warmth, sweetness, and character.

Both decorative and aromatic, medicinal and delicious, star anise is a spice that continues to shine brightly in the universe of flavors—an essential ingredient symbolizing travel, well-being, and indulgence.

See another article.