The Aromatic and Medicinal Wonders of Star Anise

Star anise (Illicium verum) is an aromatic evergreen tree native to southern China and Vietnam. Recognizable by its star-shaped fruit and vibrant purple-red flowers, it is a member of the Magnoliaceae family. In Oriental cuisine, star anise is an essential spice, providing a sweet, anise-like aroma that enhances many dishes.

In addition to its culinary uses, star anise is valued in various industries for its unique fragrance and flavor properties. Its essential oils are complex, containing prenylated C6–C3 compounds, lignans, sesquiterpenes, and flavonoids, which contribute to its extensive medicinal properties, including antimicrobial, antiviral, and antifungal effects.

The main components of star anise essential oil are trans-anethole (82.7%), caryophyllene (4.8%), and limonene (2.3%). Trans-anethole, specifically (E)-anethole, is the major constituent responsible for the sweet, anise, and balsam-like taste of star anise. This compound, formally known as 1-methoxy-4-[(1E)-prop-1-en-1-yl]benzene, is an anisole derivative. Interestingly, while (E)-anethole makes up over 85% of the oil's composition, its isolated scent differs slightly from the whole fruit, highlighting the complexity of star anise's aroma profile.

Besides trans-anethole, star anise essential oil contains 24 other constituents, collectively accounting for less than 15% of the oil. These include limonene, α-pinene, safrole, β-phellandrene, α-terpineol, and farnesol. Each compound contributes to the overall sensory experience and therapeutic benefits of star anise. For example, limonene imparts a citrus note, while α-pinene provides a fresh, pine-like aroma.

Recent research continues to uncover the potential health benefits of star anise. Its essential oils have shown antioxidant properties, valuable in preventing oxidative stress-related diseases. Additionally, the antiviral properties of star anise, particularly due to shikimic acid—a precursor in the synthesis of the antiviral drug oseltamivir (Tamiflu)—highlight its importance in modern medicine.

In conclusion, star anise is a versatile spice with significant applications in cuisine, fragrance, and medicine. Its essential oil, dominated by trans-anethole, not only defines its unique flavor but also offers extensive health benefits, cementing its importance in both traditional and contemporary contexts.
The Aromatic and Medicinal Wonders of Star Anise

Star anise (Illicium verum)

Star anise is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp.

According to traditional Chinese medicine, star anise which is considered pungent, sweet and warm disperses cold, warm the liver and kidneys, relieves pain regulate the qi and improves appetite.

Star anise is a subtropical evergreen shrub or small tree growing as tall as 18 m. The tree produce white to yellow flowers that mature to deep rose, pink or purple and develop into anise-scented, star shaped fruits.

The leaves are lanceolate and the axillary flowers are yellow, the female portion of the flower consisting of seven to 15 carpels.

It is a shrub indigenous to China and Japan; its fruit is used to flavor sweetmeats, confectionary and liquors. The fruits are star-shaped, reddish-brown, consisting of 6-8 carpels, arranged in a whorl.

Star anise is used occasionally in Persian and Mughal Indian biryani rice dishes and in succulent meat curries.

While star anise is unrelated botanically to anise, it has the same compound, anethole, that lends to its distinctive flavor. Anise can be substituted if the cook doesn’t have star anise.

Star anise (Illicium verum)