The plant is an endemic species of Southern China and Northern Vietnam. The largest areas are found or cultivated in the countries: China, Laos, Philippines, and Jamaica, and botanically it is not related to the common anise (Pimpenella anisum).

The main use of star anise, like that of common anise, due to the chemical substance anethole, is in distillation. Notable examples include tsipouro and ouzo.

It enhances the flavor of meats and soups, while also flavoring sweets such as cakes and cookies.

It can also be used as a decorative item due to its beautiful shape.

Because its flavor is strong, in some recipes it may be necessary to use only two petals or at least half of the whole, in order to keep the flavor delicate without overpowering the other seasonings.

Origin: Spain