Star Anise – Whole Vietnamese Pods for Pho, Braises & Mulled Drinks

Star Anise is known for its unique star shape and distinct flavour. Our star anise is derived from a tree fruit that is harvested in the fall in Vietnam. This is the time of year when the flowers open, with brown seeds enveloped in woody husks. Similar to bay leaves, star anise is usually removed and discarded prior to serving. It has an aromatic profile, which includes notes of clove and cinnamon. It's used in both sweet and savoury dishes, such as fruit cakes and desserts, soups, stews, and braises.

Origin: Vietnam

---

Frequently Asked Questions

What species is this star anise?
These are whole pods of Illicium verum — true star anise — sourced from Vietnam, one of the world's primary growing regions for the spice.

How should I store it?
Keep pods in an airtight container in a cool, dark place away from heat and direct light. A pantry or spice drawer works well. Avoid storing near the stove, where heat and steam accelerate flavour loss.

How do I know if my star anise is still fresh?
Aroma is your best freshness check. Fresh pods have a strong, sweet licorice scent. If the smell has faded noticeably, the flavour in cooking will be weaker — it's time to restock.

How long do whole pods keep?
Whole pods retain their potency longer than ground star anise. For best flavour, use within 2–3 years of purchase when stored properly in an airtight container.

Should I use whole pods or grind them?
For long-simmered dishes like pho, braises, and mulled drinks, add whole pods directly to the pot and remove before serving — just as you would a bay leaf. For spice blends or baking, the pods can be ground in a spice grinder. The seeds and the surrounding woody husk both carry flavour.