Considered one of the prettiest spices, star anise seedpods look like stars with eight canoe-shaped points that split open to reveal lustrous brown seeds. It has a pungent aroma — warm, sweet, and spicy — with a flavor similar to anise or licorice. Although the seeds are edible, the star itself is typically removed from a dish or used as a garnish (unless ground). It is a potent spice and best used sparingly.

In Chinese and Vietnamese cooking, star anise is used in soups and stocks, and the ground spice is a main ingredient in Chinese five-spice powder. Although less common in the West, star anise flavors some syrups, cordials, and liqueurs like anisette.

Medicinally, star anise contains compounds, notably the volatile oil anethole, that help fight infection and inflammation. In traditional Chinese medicine, star anise is used as an expectorant to clear mucus from the respiratory tract, as well as a digestive aid to relieve gas and bloating.