A Chinese fruit shaped like its name and containing a small seed in each of its points, star anise is cultivated before ripening from small Southwestern Chinese evergreen trees. It is unrelated to anise seed, although both get their flavor from a compound called anethol.

Star anise has a more bitter taste than anise seed, and is used as a spice and infusion in Asian cuisines. It can also serve as cheaper alternative to anise in baked goods and liqueurs.

One of the five ingredients in Chinese five-spice powder and a major component of garam masala, star anise flavors Vietnamese pho broth and Southern Indian biryani. It is also an ingredient in the bird flu remedy Tamiflu.