Native to China and Vietnam, star anise is today grown almost exclusively in southern China, Indo-China, and Japan.Bouquet: Powerful and liquorice-like, more pungent and stronger than anise. Flavour: Evocative of a bitter aniseed, of which flavour star anise is a harsher version. Nervertheless, the use of star anise ensures an authentic touch in the preparation of certain Chinese dishes.
A single pod of star anise adds a new level of flavour to a tomato-based sauce or stew with a warm, spicy undertone. The same goes for braised beef dishes – from stews to chili to oxtail soup.