Anise (star anise)

Anise and star anise are often confused, although they are different plants with similar flavors. Anise is seeds, while star anise (also called Chinese star anise) is star-shaped fruits. Both give dishes a sweet spicy aroma with a slight bitterness and licorice notes. In cooking, they are often used interchangeably, but each has its own characteristics.

Aroma and taste

Anise seeds are softer and more delicate, their aroma opens up immediately as soon as you crush them. Star anise is more intense and persistent — its spiciness lasts longer and penetrates deeper into the dish. Both contain anethole, a substance that gives a characteristic sweet taste reminiscent of candy or licorice.

If you add anise to a hot dish, it is better to add it at the end of cooking or even after — this way it will retain its freshness. Star anise, on the other hand, tolerates prolonged heat treatment well and even becomes more aromatic in broths and stews.

Where to use

• Baking and sweets: cookies, cupcakes, gingerbread, jam
• Beverages: tea, mulled wine, compotes, spiced milk
• Soups and broths: especially meat and fish
• Marinades: for vegetables, fish, meat
• Asian cuisine: pho, curry, rice, noodles
• Canning: cucumbers, tomatoes, compotes

Spice Combinations

Anise and star anise work well together with cinnamon, cloves, cardamom, and black pepper. Together they create a deep, multi-layered aroma. With ginger, you get a warm, soothing blend. With fennel, anise and star anise enhance each other — be careful with the quantity to avoid overdoing the sweetness.

Selection and Storage

• Choose whole seeds or stars, without dust and lumps
• The color should be brownish or grayish-brown, uniform
• Smell it: the aroma should be bright and pleasant, without mustiness
• Store in an airtight glass jar in a dark cool place
• Shelf life is up to a year, but it's better to use within 6 months
• Ground anise loses its aroma faster, so buy whole seeds and grind as needed

Practical Tips

If a recipe calls for anise and you only have star anise (or vice versa), you can substitute, but keep in mind the intensity. You'll need about half as much star anise as anise seeds. For tea or compote, one star anise per liter of liquid is enough.

Before using, lightly crush the seeds or star anise with a spoon — this will release their aroma more actively. In marinades and broths, you can add them whole and remove before serving if you want to avoid pieces in the finished dish.

Anise works best when not overdone. A pinch can transform a dish, but two can ruin it.