Star Anise Uses and Plant Profile

benefits and uses of herbs monographs

Star anise, native to China, is an evergreen tree with star-shaped fruit that has a strong aromatic scent and a licorice-like flavor. The plant was introduced to Europe during the 17th century by an English sailor who traveled to the Philippines.¹ This spice is a pungent, anti-inflammatory antioxidant² that is used in many ways across various cultures.

Among its many uses, star anise is most known as a premier culinary spice on its own and as a substitute for the more expensive anise seed. The aromatics and flavor are so strong that one star is enough for a soup, stew, or broth-based dish. It is a coveted ingredient in many cuisines, especially Asian and Caribbean culinary practices.

In herbalism, star anise can be used as a natural sweetener that can flavor bitter or otherwise less tasty formulations. The first mention of its medicinal use was in the Collected Essentials of Species of Materia (AD 1505), which stated “It is the size of a copper coin with 8 prongs and a seed inside each prong, and is used a lot in Chinese medicine.”³ In Traditional Chinese Medicine (TCM), star anise is thought to warm Yang, disperse cold, regulate Qi, and relieve pain. TCM considers star anise as an herb that “warms the interior, expels colds, and has an affinity with the stomach, liver, kidneys, and spleen.”⁴

Star Anise Uses and Plant Profile Summary

Botanical Name: Illicium verum
Other Common Names: Chinese star anise
Family: Schisandraceae
Parts Used: fruit, essential oil
Energetics: warming, drying
Taste: pungent, sweet
Plant Properties: aromatic, antimicrobial, anticatarrhal, antispasmodic, antiviral, antioxidant, analgesic, antiseptic, anti-inflammatory, carminative, expectorant
Plant Uses: digestive support for indigestion, flatulence, colic, stomach cramps and loss of appetite, colds and flus, upper respiratory congestion and infections (like sinusitis), bad breath, pain, in food as a spice, fragrance
Plant Preparations: tea, infusion, honey, vinegar, food, oil, bath

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Written by Rebecca Fils-Aime

Rebecca Fils-Aime is a community herbalist, socio-behavioral scientist, and a certified health and wellness coach. Her mission is to educate about plants that originate in or are commonly used across the African diaspora. She has a passion for using herbs in food as medicine, seasonal living, and accessible, bioregional herbalism.

Footnotes

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