Star Anise
Illicium verum
“The eight-pointed showpiece of the spice drawer.”
The mountain forests of southern China and Vietnam
The Monograph
Star anise stayed a Chinese treasure for most of its life — the backbone of five-spice and the quiet engine of pho — until the 1600s, when it sailed to Europe and immediately ended up in every liqueur cabinet on the continent. It's been flavouring after-dinner drinks ever since. Some spices climb the ladder; this one was born in good company.
Warm, sweet licorice with a woody, almost balsamic depth. One pod flavors a whole pot, which makes it the best value in the entire spice economy. In drinks it reads as 'expensive' — dark cherries, winter citrus, and anything in a coupe all want it.
Counter Notes
How to Pour It
One pod is a serving
Star anise is potent. Start with one pod per batch of syrup and taste before adding a second.
Whole star aniseBuy whole, check the points
Whole pods keep for years. If they're mostly broken shards, they've been sitting around too long.
Airtight spice jarsFloat it
A pod floating on a coupe is the easiest garnish on this site and looks like you trained for it.
Coupe glasses
The Weekly Pour