Vietnamese Star Anise

Star anise has a distinctive, sweetly spiced flavour with pronounced liquorice and anise notes. Because its aroma is very concentrated, just 1–2 whole stars are usually enough for an entire pot or pan. It is particularly well suited to slow cooking and braising.

Savoury dishes and sauces: An essential ingredient in Asian-style broths, including the famous Vietnamese pho, as well as Līgatne-style game stews, duck pâtés, and rich red wine sauces.

Desserts and drinks: Perfect for hot drinks, homemade syrups, compotes, as well as pear, apple, and plum preserves and desserts.

Tip: Add a whole star during cooking and remove it before serving — or use it as an elegant decorative element on the edge of the plate.

"Star anise has always represented depth and comfort to me. Vietnamese star anise has an amazing quality — it can bring together and round out a wide variety of flavours. At Pavāru māja, we enjoy using it not only in classic winter drinks and desserts, but also in slow-cooked meat dishes and rich, clarified broths. A little star anise gives broth a distinctive umami depth and subtle sweetness that is difficult to achieve in any other way. And its beautiful shape makes it a true work of art when used in plating.” — Ēriks Dreibants, Chef

Our star anise comes from the mountains of northern Vietnam, where it is grown and harvested by hand according to traditions passed down through generations. After harvesting, the fruits are slowly sun-dried until they develop their characteristic warm brown colour and concentrated aroma. Star anise has been known for thousands of years not only as a spice, but also as an ingredient in traditional medicine. It has traditionally been used to support digestion, promote a sense of calm, and support the body during the colder months.