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    "slug": "sternanis-illicium-verum",
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        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/sternanis-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Star anise (Illicium verum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Star anise family<small>Schisandraceae - not related to anise<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The star-shaped fruit<small>whole or ground, eight chambers, each containing one seed<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet, licorice-like, stronger than anise<small>the same fragrance ingredient: anethole<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Southern China, Vietnam<small>to this day almost exclusively there<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known from<\/div>\n<div class=\"v\">Five-spice powder, Pho<small>and as a raw material for Tamiflu<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Do not confuse<\/div>\n<div class=\"v\">with Japanese star anise<small>Illicium anisatum is poisonous - only commercially available.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>The Asian twin of anise: one star for a whole pot, cook it with the other ingredients, then remove it. Use it for pho, stews, and mulled wine. Never pick it yourself \u2013 the Japanese lookalike is poisonous.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The star that tastes like anise<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-sternanis.jpg\" alt=\"Sternanis Gew\u00fcrz Nahaufnahme\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Star anise is not related to anise \u2013 it is a tree from southern China that produces the same aromatic compound. And it is the raw material from which a flu medication was derived.<\/p>\n<p class=\"ea-drop\">The star anise tree is an evergreen relative of the magnolia, native to the mountains of southern China and northern Vietnam. Its fruits\u2014eight-pointed stars, each chamber containing a shiny seed\u2014are picked unripe and dried. In China, star anise has been used as a spice and medicine for millennia; it only arrived in Europe around 1600, when English sailors brought it from the Philippines.<\/p>\n<p>Almost all of the world&#039;s star anise production is concentrated in China and Vietnam. Star anise became known outside the kitchen when the pharmaceutical industry used its shikimic acid to produce the flu medication oseltamivir (Tamiflu) \u2013 it became scarce during the avian flu pandemic. Important: Japanese star anise (Illicium anisatum) looks almost identical and is poisonous \u2013 therefore, never use wild or untested star anise.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What star anise does for you<\/h2>\n<p class=\"ea-drop\">Star anise is the <strong>stronger brother of anise<\/strong> - With the same active ingredient and the same effect: Anethole relieves intestinal cramps, expels flatulence, and loosens mucus in the bronchi. In Chinese medicine, it is used to treat coldness in the abdomen, vomiting, and abdominal pain; the European Medicines Agency traditionally lists it for indigestion and coughs associated with colds.<\/p>\n<p>Its antibacterial and antiviral potential \u2013 clearly demonstrated in the laboratory, but little studied in humans \u2013 is the basis of the Tamiflu raw material: Shikimic acid is the starting molecule, not the active ingredient itself. Star anise tea is therefore not a flu remedy, but a warming, antispasmodic tea for the cold season.<\/p>\n<p>To be honest, the same applies to star anise as to anise: a reliable stomach and cough remedy with good tolerability - as long as it is the genuine product.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>8<\/b><span>Chambers per star - the distinguishing feature<\/span><\/div>\n<div class=\"ea-zahl\"><b>85\u201390 %<\/b><span>Anethole in the essential oil - as in anise<\/span><\/div>\n<div class=\"ea-zahl\"><b>1<\/b><span>One star is enough for a pot of pho for six<\/span><\/div>\n<div class=\"ea-zahl\"><b>0<\/b><span>Tolerance for confusion: Japanese star anise is poisonous<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>That&#039;s what&#039;s inside the star<\/h2>\n<p><strong>trans-anethole<\/strong> This makes up 85 to 90 percent of the essential oil \u2013 the licorice-sweet note that star anise shares with anise and fennel. In addition <strong>Lemons<\/strong>, <strong>Linalool<\/strong> and <strong>Estragole<\/strong> in small quantities. The oil content of the fruit is between five and eight percent \u2013 higher than that of anise, therefore one star is sufficient.<\/p>\n<p>Besides that <strong>Shikimic acid<\/strong> (up to 7 percent), flavonoids and tannins. The aroma is located in the fruit wall, not in the seed \u2013 therefore, use the whole star, not the kernels.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes star anise stronger<\/h2>\n<p>Star anise is a braising spice: it releases its flavor slowly in liquid and loves meat, warmth, and dark aromas.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Five spices<\/span><\/p>\n<div class=\"mit\">with <i>Cinnamon, clove, fennel &amp; Sichuan pepper<\/i><\/div>\n<p>Chinese five-spice powder \u2013 star anise is the base note. For duck, pork belly, and red stew.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Pho<\/span><\/p>\n<div class=\"mit\">with <i>Cinnamon, ginger &amp; roasted onion<\/i><\/div>\n<p>Vietnamese noodle soup gets its depth from star anise, cinnamon, clove, cardamom and roasted ginger - for hours.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">braising<\/span><\/p>\n<div class=\"mit\">with <i>Soy sauce &amp; sugar<\/i><\/div>\n<p>Red-braised pork (Hong Shao Rou): star anise, soy, rice wine, rock candy - the sweetness comes from the anise.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">winter<\/span><\/p>\n<div class=\"mit\">with <i>Orange &amp; Cinnamon<\/i><\/div>\n<p>Mulled wine, punch, baked apple: a star instead of anise - stronger, more decorative.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fruit<\/span><\/p>\n<div class=\"mit\">with <i>pear, plum, fig<\/i><\/div>\n<p>Poached pears in red wine with star anise - the French answer.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">For the stomach<\/span><\/p>\n<div class=\"mit\">with <i>Fennel &amp; Ginger<\/i><\/div>\n<p>As a tea for a cold, cramping stomach: two anethole plants and ginger for warmth.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not with <i>Cumin, chili, coriander<\/i><\/div>\n<p>Sweet versus earthy and spicy: Star anise belongs in East Asia, not in India or Mexico.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not in <i>Tomato and acid<\/i><\/div>\n<p>Anethole and sour tomatoes don&#039;t go well together.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">dose<\/span><\/p>\n<div class=\"mit\">not <i>multiple stars<\/i><\/div>\n<p>One per pot. Two, and everything tastes like licorice candy.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>Store ground<\/i><\/div>\n<p>The oil evaporates. Buy whole stars, grind them if necessary.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not <i>self-collected or of unclear origin<\/i><\/div>\n<p>Japanese star anise (toxic, containing anisatin) is almost indistinguishable from other herbs. Poisonings in babies from contaminated tea have been documented \u2013 only use tested, commercially available products.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not as <i>Tea for infants<\/i><\/div>\n<p>Even real star anise is not suitable for babies - the authorities explicitly warn against it.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Pho Bo<\/span><span class=\"w\">Beef bones, roasted ginger and onion, star anise, cinnamon, clove - six hours, then rice noodles and thinly sliced meat.<\/span><\/li>\n<li><span class=\"g\">Red-braised pork<\/span><span class=\"w\">Pork belly with soy, rice wine, rock candy, star anise, ginger - two hours.<\/span><\/li>\n<li><span class=\"g\">Five-spice duck<\/span><span class=\"w\">Duck rubbed with five-spice powder, slowly roasted.<\/span><\/li>\n<li><span class=\"g\">Mulled wine<\/span><span class=\"w\">A star, a cinnamon stick, orange slices - never boil.<\/span><\/li>\n<li><span class=\"g\">Poached pears<\/span><span class=\"w\">Soak in red wine with sugar, star anise and cinnamon for 30 minutes.<\/span><\/li>\n<li><span class=\"g\">Chinese tea eggs<\/span><span class=\"w\">Eggs marbled in black tea, soy and star anise.<\/span><\/li>\n<li><span class=\"g\">plum compote<\/span><span class=\"w\">A star to go with the plums, with cinnamon - with semolina pudding.<\/span><\/li>\n<li><span class=\"g\">Ramen broth<\/span><span class=\"w\">Star anise in the pork broth for tonkotsu.<\/span><\/li>\n<li><span class=\"g\">Star anise tea<\/span><span class=\"w\">Break a star, let it steep for 10 minutes - for bloating.<\/span><\/li>\n<li><span class=\"g\">Sambuca<\/span><span class=\"w\">Today, Italian anise liqueur is mostly made from star anise.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Buy whole star-shaped berries with eight evenly spaced rays and a reddish-brown color from a spice shop. Do not buy broken berries or powder \u2013 they could conceal the poisonous lookalike.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Star anise tea for a cold stomach and cough<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Star anise tea<\/h3>\n<ol>\n<li>Roughly break a star (made from certified merchandise).<\/li>\n<li>Pour 250 ml of boiling water over it, cover and let it steep for 10 minutes.<\/li>\n<li>Strain, with honey; for a cold, add a slice of ginger.<\/li>\n<li>One to two cups a day - only for adults and older children.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Bloating, abdominal cramps, feeling of fullness, chesty cough, chills. Warming anise tea for winter.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One star anise per cup, up to two cups daily. Never for infants and toddlers \u2013 even real star anise can cause cramps in them.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Not a classic Ayurvedic spice \u2013 anise (Shatapushpa) plays the same role there. In modern Ayurvedic practice, star anise, like anise, is used as a Vata-reducing, warming digestive spice.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p><strong>Ba Jiao Hui Xiang<\/strong> (Octagonal fennel) warms the kidneys and spleen in Traditional Chinese Medicine (TCM), dispels cold, and moves Qi \u2013 used for abdominal pain caused by cold, vomiting, hernia pain, and a cold back. It&#039;s a common remedy, often found in cooking.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Confusion:<\/strong> Japanese star anise (Illicium anisatum) contains the neurotoxin anisatin. Only tested, commercially available products; no broken stars or powder of unclear origin.<\/li>\n<li><strong>Infants:<\/strong> Do not give star anise tea to babies - seizures have been reported, even with real star anise.<\/li>\n<li><strong>Essential oil:<\/strong> never internally; externally only in diluted form.<\/li>\n<li><strong>Pregnancy:<\/strong> Kitchen quantities are safe, tea treatments and oil are not.<\/li>\n<li><strong>Allergy:<\/strong> Rare; cross-reactions with anise and fennel are possible.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/anis-pimpinella-anisum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">anise<\/span><span class=\"d\">The European twin in taste.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zimt-cinnamomum-verum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Cinnamon<\/span><span class=\"d\">The partner in Pho and five-spice powder.<\/span><\/a><a href=\"\/en\/wiki-archiv\/nelken-syzygium-aromaticum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cloves<\/span><span class=\"d\">The third voice in mulled wine and stew.<\/span><\/a><a href=\"\/en\/product\/ceylon-zimt-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ceylon cinnamon, ground<\/span><span class=\"d\">For five-spice powder and compote.<\/span><\/a><a href=\"\/en\/product\/ingwer-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">ground ginger<\/span><span class=\"d\">For pho spice mix and tea.<\/span><\/a><a href=\"\/en\/product\/fencheltee-fruechte\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Fennel tea<\/span><span class=\"d\">The anethole relative for belly tea.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>European Medicines Agency (EMA), HMPC: <em>Community herbal monograph on Illicium verum Hook. f., fructus<\/em>, 2013 - Digestive problems, cough due to a cold.<\/li>\n<li>Federal Institute for Risk Assessment (BfR): <em>Star anise - Contamination with Japanese star anise<\/em>, statement.<\/li>\n<li>Ize-Ludlow D et al. <em>Neurotoxicities in infants seen with the consumption of star anise tea.<\/em> Pediatrics 2004; 114(5): e653\u2013e656.<\/li>\n<li>Wang GW et al. <em>Illicium verum: a review on its botany, traditional use, chemistry and pharmacology.<\/em> Journal of Ethnopharmacology 2011; 136(1): 10\u201320.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Sternanis (Illicium verum) Familie Sternanisgew\u00e4chseSchisandraceae - kein Verwandter des Anis Verwendet wird Die sternf\u00f6rmige Fruchtganz oder gemahlen, acht Kammern mit je einem Samen Geschmack S\u00fc\u00df, lakritzartig, kr\u00e4ftiger als Anisderselbe Duftstoff: Anethol Herkunft S\u00fcdchina, Vietnambis heute fast ausschlie\u00dflich dort Bekannt aus F\u00fcnf-Gew\u00fcrze-Pulver, Phound als Rohstoff f\u00fcr Tamiflu Nicht verwechseln mit japanischem SternanisIllicium anisatum ist giftig &#8211;<\/p>",
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