Its home is in southern China, it is also called star anise. In 1588, Sir Thomas Cavendish brought star anise to Europe, around 1700 it reached Moscow and by the end of the 18th century it arrived in Germany.
Star anise is very similar in taste to aniseed, it is used in pastries, gingerbread, in some countries it is used to flavour plum jam, and in the production of sweets. In the liqueur industry, it is valued much more than aniseed. It has also found its application in perfumery.
Star anise is of a warm nature and supports the function of the stomach and spleen.
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