What it is, where it comes from, and how to use it.
Star anise is only distantly related to the anise seed. The former is much stronger, with a bitter, herbaceous taste and barely perceptible sweetness, while the latter has a natural, more identifiable sweetness to it. Both spices are known for their licorice flavor. “It's different from cinnamon but it's in that same flavor profile of sweetness,” says Cardoz.
For Cardoz, star anise is very much a part of her usual cooking. “I don't use it ground as much as I use the whole pods,” she says. “I'll normally use it if I'm making a pilau, a biryani, or a rich meat curry. I find the sweet, earthy, musky flavors lend themselves more to heavy sauces, gravies, and curries.”
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