Illicium verum

"Star anise" redirects here. For other uses, see Star anise (disambiguation).

Illicium verum
Star anise fruits and seeds
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
Order:	Austrobaileyales
Family:	Schisandraceae
Genus:	Illicium
Species:	I. verum
Binomial name
Illicium verum Hook.f.
Synonyms
Illicium san-ki Perr.

Illicium verum is a medium-sized native evergreen tree of northeast Vietnam and southwest China. A spice commonly called star anise, star anise seed, Chinese star anise or badiam that closely resembles anise in flavor is obtained from the star-shaped pericarp of the fruit of Illicium velum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. About 90% of the world's star anise crop is used for extraction of shikimic acid, a chemical intermediate used in the synthesis of oseltamivir.

Nomenclature

Illicium comes from the from Latin illicio meaning "entice". In Persian, star anise is called بادیان bādiyān, hence its French name badiane. In India, it is called badian or phoolchakri and in Pakistan, it is called badian.

Use

Culinary use

Reverse side of fruit

Plate from François-Pierre Chaumeton's 1833 Flore Medicale

Star anise contains anethole, the same ingredient that gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production, most distinctively in the production of the liquor Galliano. It is also used in the production of sambuca, pastis, and many types of absinthe. Star anise enhances the flavour of meat. It is used as a spice in preparation of biryani and masala chai all over the Indian subcontinent. It is widely used in Chinese cuisine, and in Indian cuisine where it is a major component of garam masala, and in Malay and Indonesian cuisines. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of phở, a Vietnamese noodle soup.It is also used in the French recipe of mulled wine : called vin chaud (hot wine).

Medicinal use

Star anise is the major source of the chemical compound shikimic acid, a primary precursor in the pharmaceutical synthesis of anti-influenza drug oseltamivir (Tamiflu). Shikimic acid is produced by most autotrophic organisms, and whilst it can be obtained in commercial quantities elsewhere, star anise remains the usual industrial source. In 2005, a temporary shortage of star anise was caused by its use in the production of Tamiflu. Later that year, a method for the production of shikimic acid using bacteria was discovered. Roche now derives some of the raw material it needs from fermentation by E. coli bacteria. The 2009 swine flu outbreak led to another series of shortages, as stocks of Tamiflu were built up around the world, sending prices soaring.

Star anise is grown in four provinces in China and harvested between March and May. It is also found in the south of New South Wales. The shikimic acid is extracted from the seeds in a 10-stage manufacturing process which takes a year.

In traditional Chinese medicine, star anise is considered a warm and moving herb, and used to assist in relieving cold-stagnation in the middle jiao.

Japanese star anise (Illicium anisatum), a similar tree, is highly toxic and inedible; in Japan, it has instead been burned as incense. Cases of illness, including "serious neurological effects, such as seizures", reported after using star anise tea, may be a result of deliberate economically motivated adulteration with this species. Japanese star anise contains anisatin, which causes severe inflammation of the kidneys, urinary tract, and digestive organs. The toxicity of I. anisatum, also known as shikimi, is caused by its potent neurotoxins anisatin, neoanisatin, and pseudoanisatin, which are noncompetitive antagonists of GABA receptors.

Standardization of its products and services

• ISO 676:1995 - contains the information about the nomenclature of the variety and cultivars

Identification

• Refer to the 4th edition of the European Pharmacopoeia [1153].

Differentiation with other species

Joshi et al. have used fluorescent microscopy and gas chromatography to distinguish the species, while Lederer et al. employed thin layer chromatography with HPLC-MS/MS.

Specifications

• ISO 11178:1995 - a specification for its dried fruits
• GB/T 7652:2006 - a Chinese standard of the product

See also

• Pimpinella anisum

References

External links

• ITIS 505892
• US FDA Advisory on star anise "teas"
• Fooducation:Star Anise