Star anise is used in culinary applications for its distinct flavor. It is grown in China, Indo-China, and Japan and is sometimes referred to as Chinese star anise. Star anise is a pillar ingredient in Chinese cooking. It is also used to make tea and season roast duck and other meats. In Vietnamese cuisine, star anise is part of the well-known soup, PHO. In Western cultures, it is more often used to flavor liqueurs, such as absinthe, sambuca, and pastis, as well as baked goods like cookies and cakes.
The star anise pod is picked before it ripens and then dried in the sun, turning it a deep brown or rust color. The distinctive flavor is derived from anethole, the same oil found in anise seed giving both a licorice taste.