What is it?

This star-shaped spice is the dried fruit of a small Asian evergreen tree (a member of the magnolia family). Harvested when it’s still green and unripe, it’s dried in the sun, where it develops its red-brown color and a sweet warm flavor that’s reminiscent of licorice,clove,fennel seed, andaniseed(although it’s botanically unrelated to any of these spices).

Star anise is used primarily in Vietnamese and Chinese cooking. Much like bay leaves are used in Western cuisines, whole stars are used to infuse soups, stews, and braised dishes. Ground star anise is a dominant ingredient in Chinesefive-spice powder.

A little star anise goes a long way; try adding a pinch to a stir-fry or adding it to the liquid for poaching pears or other fruit.

Don’t have it?

Substitute aniseed for ground star anise, but use about twice as much.

How to choose:

Some supermarkets carry whole or ground star anise, but your best bets for the freshest spice are Asian markets, natural food stores, and mail-order spice houses.

How to prep:

If you need ground star anise, you can grind the whole stars (both seed and pod) in a spice grinder or mortar and pestle.

How to store:

Like all spices, star anise should be stored in an airtight container away from heat and light. Whole stars will stay fresh for about two years; ground star anise lasts about one year. To check the freshness of a whole star, break off a point and squeeze it until the seed pops. If you don’t immediately smell the distinctive aroma, it’s past its prime.

Click here to purchase

Recipes

• 
  Recipe

  Red-Wine Braised Brisket with Pearl Onions and Star Anise

  The sweet, subtle flavor of star anise gives this comforting braise an exotic twist. I like to season the brisket with a fragrant spice rub a day before braising so…

• 
  Recipe

  Lobster Poached in Gewürztraminer and Pear Nectar

  This impressive starter from culinary instructor Emily Peterson is neither difficult nor time-consuming. If serving as a main course, rice makes a great side. Two tips: Add enough salt to…

• 
  Recipe

  Maitake Noodle Bowls

  This satisfying bowl is brimming with umami flavors, warm udon noodles, and vibrant, crisp vegetables.

• 
  Recipe

  Quick Chicken Pho

  The authentic version of this fragrant Vietnamese noodle soup starts with a broth made from scratch. Here, purchased broth is simmered with charred ginger and onion and lots of spices…

• 
  Recipe

  Poached Pear & Pistachio Tart

  This recipe adds an exotic note to the classic poached pear tart, with pistachios in the crust and topping and cardamom in the filling. For best results, chill the filled…

• 
  Recipe

  Red Wine-Poached Pear & Almond Tart

  Poaching pears in red wine gives them a gorgeous ruby hue for topping this ultimate fall tart. For best results, chill the filled tart before topping it with the fruit;…

• 
  Recipe

  Pasta with Lamb Ragù

  这肉酱的汤是充满黑暗的美籍西班牙人like star anise and peppercorns. Though subtle, they give the meaty ragù an intriguing undertone.

• 
  Recipe

  Moroccan Lamb Stew with Mint Tea and Apricots

  Moroccan mint tea is made from green tea and spearmint, but if you can’t find it, any mint tea will do. This richly spiced stew is fragrant with mint tea-infused…