Star Anise
Star anise, Sternanis, Badiane, Anís estrellado, Illicium verum, -
Star Anise originates from southern China and northern Vietnam, where it has been cultivated for centuries. Historically, it was valued in both Chinese and Ayurvedic medicine. In Western cuisine, Star Anise is commonly used in desserts, teas, and spice blends. Varieties include Chinese Star Anise (Illicium verum) and Japanese Star Anise (Illicium anisatum), the latter being toxic and used only for ritual purposes. In folk medicine, Star Anise is used to support digestion and reduce bloating. In Ayurveda, it is considered a warming spice that aids digestion and helps balance Vata and Kapha. The seeds are the primary part used; leaves and other plant parts are rarely used and may have different effects
Warming and stimulating, supports digestion, relieves bloating, and alleviates cold Vata conditions. Promotes circulation and metabolism.
Can have a heating effect; use sparingly in Pitta excess. May cause mild irritation if overused.
Reduces mucus, stimulates digestion, and helps alleviate stagnation and coldness.
Rasa
pungent (katu), sweet (madhura)
Guna
dry (ruksa), light (laghu)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta, Mamsa, Meda, Majja
Digestive disorders, bloating, cold Vata imbalances, mucus accumulation
Do not use in excess; use cautiously with sensitive stomach or high Pitta; avoid large amounts during pregnancy or breastfeeding.
Seeds can be used whole or crushed in foods, teas, or tinctures; lightly heat to release aroma.
