Star Anisealso: 八角茴香 · hoa hồi

Origin

Native to Guangxi province in southern China and to Lạng Sơn in northern Vietnam. The world's primary source of the chemical shikimic acid, used in influenza medications.

What it tastes like

Licorice, anise, warm spice. More aromatic than anise seed, with a darker base note.

How it's used

Vietnamese pho broth (1–2 stars). Chinese five-spice powder (one of the five). Red-cooked pork. Indian biryani. Sichuan beef noodles.

Buying

Whole stars only — the ground spice loses aroma quickly. Whole stars: dark brown, brittle, smell strongly when sniffed.

Substitutes

A combination of fennel seed + a pinch of cloves approximates it. Anise extract is not a good cooking substitute.

Storage

Sealed jar, dark pantry, up to 2 years. The smell fades long before the flavour does.