s combination together once nature had already amply demonstrated her chemical skill; it was sheer showing off to perform the feat twice in two totally unrelated plants. The flavor is quite a bit stronger than the anise seed and is used primarily for Chinese cooking, although in the 1700's European cooking also called for star anise in fruit jams and syrup recipes.
Try infusing star anise into your next batch of home-made ice cream. You'll be glad you did.
Star Anise, Hand-Select
Whole, perfec