Star anise is spice that has been used in traditional Chinese medicine for thousands of years. It has powerful bioactive compounds that may help treat fungal, bacterial, and viral infections.
Star anise is a spice made from the fruit of the Chinese evergreen tree Illicium verum.
It’s aptly named for the star-shaped pods from which the spice seeds are harvested and has a flavor that is reminiscent of licorice.
Because of similarities in their flavor and names, star anise is often confused with anise, though the two spices are unrelated.
Star anise is famed not only for its distinct flavor and culinary applications but also for its medicinal benefits.
Herbs and spices are often unsung heroes of the health and nutrition world and star anise may be no exception.
Information on its vitamin and mineral content is lacking, but considering the small amount of spice you may use at any one time, its nutritional value may be less significant (1).
Nonetheless, it’s an impressive source of several powerful bioactive compounds — all of which are vital contributors to good health.
The most valuable component of star anise may lie within its dense supply of flavonoids and polyphenols. These may primarily be responsible for the spice’s broad applications and medicinal benefits (2).
Some of the major health-promoting compounds found in star anise include (2, 3, 4):
Some animal and test-tube research indicates that the antioxidant capacity of this spice may even possess anti-cancer properties, such as reducing tumor size (5, 6).
Ultimately, more research is needed to better understand how the bioactive compounds in star anise may support human health.
Star anise has been used in traditional Chinese medicine for thousands of years and has also been accepted into some Western medicine practices more recently.
One of the most popular pharmacologically relevant attributes of star anise is its shikimic acid content.
Shikimic acid is a compound with strong antiviral capabilities. In fact, it’s one of the main active ingredients in Tamiflu, a popular medication for the treatment of influenza (7).
Currently, star anise is the primary source of shikimic acid used for pharmaceutical product development. As the influenza pandemic continues to mount as a threat to global health, the demand for star anise is on the rise (7).
Some test-tube research has also shown that the essential oil of star anise may treat other types of viral infections, including herpes simplex type 1 (8).
Though star anise is frequently used for treating influenza, more research is needed to further understand its potential to treat other viral infections in humans.
Star anise is a rich source of the flavonoid anethole. This compound is responsible for the spice’s distinct flavor and offers potent antifungal benefits.
Some agricultural research has found that trans-anethole derived from star anise may inhibit the growth of pathogenic fungi in certain edible crops (9).
Test-tube research indicates that other bioactive compounds found in star anise essential oil, like terpene linalool, may suppress biofilm and cell wall formation of infectious fungi in humans (10).
More research is needed to better understand the applications for star anise to treat fungal infections in humans.
Another important medicinal benefit of star anise is its ability to inhibit bacterial growth implicated in a variety of common illnesses.
Some research has revealed that star anise extract is as effective as antibiotics against multiple drug-resistant pathogenic bacteria. This may be particularly useful for future development of new antibiotic medications (11).
Test-tube studies have also shown that bioactive compounds in star anise may be effective in treating urinary tract infections caused by different bacteria (12).
A separate study revealed star anise extract to be somewhat effective in reducing the growth of E. coli on a petri dish, though it wasn’t as effective as current, more common antibiotic treatments (13).
At this time, most research on the antibacterial properties of star anise is limited to animal and test-tube studies. More studies are needed to better understand how this spice may be used to support human health.
Star anise has a distinct licorice flavor similar to that of anise or fennel, though it’s not related to either of these spices. It pairs well with coriander, cinnamon, cardamom and clove.
It’s often utilized in classical Chinese, Vietnamese, Indian and Middle Eastern cuisines, especially as a flavor enhancer in broths, soups and curries.
It’s well known for its presence in the Chinese “5 spice” and Indian “Garam Masala” blends.
In traditional Chinese and folk medicine practices, star anise is steeped in water to make a tea used to treat respiratory infections, nausea, constipation and other digestive issues.
Star anise also makes a great addition to sweet dishes and desserts, such as baked fruit, pies, quick bread and muffins.
If you’ve never used this spice in your culinary pursuits before, keep in mind that a little goes a long way. Start with a small amount and add more to taste in order to avoid using too much.
Try sprinkling powdered star anise into your next batch of muffins or throw a couple of whole pods into your next pot of soup for a warming boost of flavor.
Pure Chinese star anise is generally recognized as safe for most people. However, there have been few reports of allergic reactions (14).
For the general population, a more serious concern is a close relative of the Chinese spice — the highly toxic Japanese star anise.
Japanese star anise is known to contain potent neurotoxins that can lead to serious physical symptoms, including seizures, hallucinations and nausea (15).
Japanese star anise looks almost identical to its Chinese counterpart and some commercially available sources of Chinese star anise have been found to be mixed with the Japanese spice.
Additionally, there have been case reports of severe, potentially fatal reactions to star anise in infants (16).
It is presumed that these cases were due to unknown contamination with the Japanese spice. Thus, it’s recommended that star anise is not given to infants and children (16).
To proceed cautiously, it’s a good idea to check the source of the star anise you’re purchasing to ensure it’s purely the Chinese variety.
If you’re not 100% certain of the source or purity, it may also be good practice not to use too much at once in order to avoid accidental intoxication.
While consumption of pure Chinese star anise is typically safe, it may be contaminated with Japanese star anise that is highly toxic.
Always double check the source of the spice you’re purchasing to ensure purity and start with a small amount to avoid adverse reactions.
Our experts continually monitor the health and wellness space, and we update our articles when new information becomes available.
The star anise pod, which is shaped like a star (hence its name), has an average of eight points, each containing a single pea-sized seed. Both the seeds and the pod are used in cooking and contain the sweet, potent anise flavor. Star anise is sold whole and ground.
In China, which has used it for centuries, star anise is a key ingredient in five-spice powder (with cloves, cinnamon, fennel and Sichuan peppercorns).
Star anise can be used whole or ground. When whole, it usually is added to liquids destined for a slow simmer or braise. It usually is removed and discarded from the dish before serving.
• Use instead of plain sugar to sweeten applesauce. Or use in place of the sugar in apple crisp.
• Mix the entire batch with 1 cup of quick oats and a stick of softened butter. Sprinkle this mixture over blueberry muffins before baking.
The flavor, which is contained in both the seeds and the star itself, is very sweet and licorice-like, similar to aniseed (though the plants are not related).
Star anise is a rich source of the flavonoid anethole. This compound is responsible for the spice’s distinct flavor and offers potent antifungal benefits.
Some research has revealed that star anise extract is as effective as antibiotics against multiple drug-resistant pathogenic bacteria. This may be particularly useful for future development of new antibiotic medications (11).
If you’re not 100% certain of the source or purity, it may also be good practice not to use too much at once in order to avoid accidental intoxication.
While consumption of pure Chinese star anise is typically safe, it may be contaminated with Japanese star anise that is highly toxic.
Our experts continually monitor the health and wellness space, and we update our articles when new information becomes available.
5 Impressive Health Benefits Of Star Anise | Dr. Vivek
FAQ
Do you eat the whole star anise?
Can I eat raw star anise?
Can you chew star anise seeds?
What part of the star anise plant is used?
Can you eat star anise whole?
In the United States, it’s often used as a flavoring spice for cookies, jams and pickles. You can also simmer a whole star anise pod in broths, beverages, marinades and soups to add extra depth of flavor. (The spice can’t be eaten whole, so it should be removed before serving.) In terms of star anise benefits, the spice is full of antioxidants.
Is star anise a fruit?
Surprisingly, although you find it in the spice aisle…it’s actually a fruit! Star anise pods grow on evergreen trees in the magnolia family (Illicium verum) native to northeast Vietnam and southwest China. They often get confused with the similarly named anise (or aniseed), but they bear no relation.
What do star anise seeds look like?
The seeds also differ in appearance; star anise seeds are larger and a dark reddish-brown color while anise seeds are smaller and look more like fennel seeds. It is also important not to confuse star anise with the Japanese star anise, Illicium anistatum, which is highly toxic and must not be consumed. It is often burned as incense.
Where can I buy star anise?
Star anise can be purchased at your local grocery store, specialty spice shops and online retailers. The spice can be found in small containers, glass jars or sealed bags with the pods as a whole or ground. Store star anise in an airtight container in a cool, dark place in the kitchen or pantry.