Have you ever noticed how two completely different spices can have almost the same aroma?
Walk into a kitchen where someone is preparing Vietnamese pho, and you might recognize that beautiful, warm, slightly sweet, liquorice-like fragrance. You could encounter a similar aroma in an Italian biscuit, a traditional sweet bread or a homemade spice blend.
In one kitchen, the ingredient might be a beautiful star-shaped pod. In another, it could be a handful of tiny seeds.
These are star anise and anise seed. Despite their similar names and aromas, they are not the same spice, they don't come from the same plant, and they aren't always interchangeable in cooking.
Here at Joy & Vitality Centre, we carry both Star Anise Whole and Anise Seed Whole. Both of our products come from Vietnam, which makes this comparison especially interesting. They share a country of origin, yet their botanical identities, appearance and culinary traditions tell two very different stories.
What Is Star Anise?
Star anise is one of those spices that immediately catches your attention. Its dried fruit forms a distinctive woody star, with individual pointed sections arranged around the centre.
Our Star Anise Whole comes from Vietnam and is labelled with the botanical name Illicium verum, commonly known as Chinese star anise.
Although it is called Chinese star anise, that name refers to the botanical species, not necessarily the country where every commercial batch is grown. Vietnam is an important source of this spice, and star anise has a particularly familiar place in Vietnamese cuisine.
Its flavour is distinctive: sweet, aromatic and liquorice-like, with a depth that works beautifully in both sweet and savoury dishes.
Unlike a finely ground spice that disperses immediately through a recipe, a whole star anise pod can release its aroma gradually into a simmering liquid. This makes it especially useful in broths, braised dishes and poached fruit.
Why Is Star Anise So Important in Vietnamese Cooking?
One of the most recognizable culinary uses of star anise is Vietnamese pho.
Aromatic pho broth often begins with ingredients such as charred onion, ginger and selected whole spices. Depending on the regional style and family recipe, star anise may be combined with cinnamon, cloves, coriander seeds or other aromatics.
As the broth simmers, the spice contributes its recognizable fragrance without needing to remain in the finished bowl.
That is one of the advantages of cooking with whole star anise: you can enjoy its flavour and remove the pod before serving.
Star anise is also used in Chinese braised dishes, traditional spice mixtures, poached pears and certain warm drinks. Its bold aroma means you generally don't need much to make an impression.
What Is Anise Seed?
Now let's look at its much smaller namesake.
Anise seed comes from Pimpinella anisum, a flowering plant in the Apiaceae family. This is the same botanical family that includes parsley, coriander, fennel and carrots.
Interestingly, what we call anise seed is botanically a small dried fruit, although "anise seed" remains the familiar name used in cooking and commerce.
Our Anise Seed Whole also comes from Vietnam.
These small, ridged seeds have a sweet, pleasantly aromatic flavour with a characteristic liquorice-like quality. Compared with the large woody pods of star anise, anise seeds are easy to incorporate into dough, spice mixtures and other preparations.
Anise seed has a long culinary history across Mediterranean, Middle Eastern, European and other food traditions.
You may recognize its flavour in Italian anise cookies, traditional sweet breads, certain pastries and homemade spice blends.
Why Do Star Anise and Anise Seed Smell So Similar?
Here is where things get particularly fascinating.
Both plants contain an aromatic compound called anethole, which contributes much of the familiar sweet, liquorice-like fragrance associated with these spices.
This shared compound explains why you can smell star anise and anise seed side by side and immediately notice a resemblance.
But the presence of anethole doesn't make the plants identical. Other aromatic compounds and differences in their concentration contribute to each spice's overall character.
Star anise tends to have a more assertive aromatic presence in long-simmered dishes, while anise seed can be particularly pleasant in baked goods where its sweetness becomes part of the finished flavour.
It's a lovely example of how nature can produce similar aromas in plants that aren't closely related.
Star Anise vs Anise Seed: The Main Differences
| Feature | Star Anise | Anise Seed |
|---|---|---|
| Botanical name | Illicium verum | Pimpinella anisum |
| Appearance | Large, woody, star-shaped fruit | Small, ridged, seed-like fruit |
| Botanical family | Schisandraceae | Apiaceae |
| Flavour | Sweet, bold and liquorice-like | Sweet, aromatic and liquorice-like |
| Common uses | Vietnamese pho, braises, broths, poached fruit and spice blends | Biscuits, breads, pastries and spice blends |
| Typical preparation | Infused whole and removed before serving, or ground for suitable recipes | Used whole, crushed or ground |
| Origin of our products | Vietnam | Vietnam |
Even with the same country of origin and a similar fragrance, the two spices offer different possibilities in the kitchen.
Can You Substitute Anise Seed for Star Anise?
Sometimes, but it depends on the recipe.
If you're looking for a general sweet, liquorice-like note, one spice may provide a reasonable alternative to the other. However, the result won't taste exactly the same.
A whole star anise pod is particularly convenient in soups and broths because it can be simmered and then removed.
Anise seeds are much smaller. If you add them to a broth, you may want to contain them in a suitable spice bag or strain the liquid carefully.
In baking, anise seeds are often the more practical option because they can be crushed and mixed directly into dough.
There isn't one reliable substitution ratio for every recipe. The flavour intensity of whole pods, seeds and ground spices varies, so it's best to begin with a small quantity and adjust according to taste.
If you're preparing a traditional recipe where a particular spice plays an important role, following the original ingredient list will generally produce the most recognizable flavour.
What About Fennel Seed? Is That the Same Thing?
There is a third ingredient that often gets confused with both: fennel seed.
Fennel comes from Foeniculum vulgare. It belongs to the same botanical family as anise seed, but it is a different plant.
Fennel seeds can also have a sweet, liquorice-like aroma because they may contain anethole. However, fennel often has a more herbal or savoury character, depending on the variety and preparation.
So when you see star anise, anise seed and fennel seed listed in recipes, remember that you are looking at three distinct botanical ingredients.
Recipe: Vietnamese-Inspired Aromatic Broth
If you enjoy the fragrance of Vietnamese cooking, this simple vegetable broth is an approachable way to explore the aroma of whole star anise.
It isn't intended to replace a traditional pho recipe. Think of it as a fragrant base that can be served on its own or combined with noodles, mushrooms and vegetables.
Ingredients
- 1.5 litres vegetable broth or water
- 1 small onion, halved
- 4–5 slices fresh ginger
- 1 food-grade whole star anise pod (Illicium verum)
- 1 small cinnamon stick
- 2 whole cloves
- 1 tablespoon soy sauce, or to taste
- A small amount of salt, if needed
- Optional: rice noodles, sliced mushrooms, spring onions and fresh herbs
Method
- Lightly toast the cut sides of the onion in a dry pan until they develop some colour.
- Place the onion, ginger, star anise, cinnamon and cloves in a saucepan with the broth or water.
- Bring to a gentle simmer, then reduce the heat.
- Simmer for approximately 25–35 minutes, tasting as the flavours develop.
- Remove the whole spices, ginger and onion, or strain the broth.
- Add soy sauce and adjust the seasoning.
- Serve as a fragrant broth or add prepared rice noodles, mushrooms and your favourite vegetables.
The star anise should be noticeable but not overwhelming. The goal is a balanced broth where the individual aromas work together.
Recipe: Homemade Anise Seed Shortbread
Anise seed deserves its own moment in the kitchen, too. These buttery biscuits are simple to prepare and allow its sweet aroma to come through without competing with too many other flavours.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon lightly crushed anise seeds
- 1/4 teaspoon vanilla extract
- A pinch of salt
Method
- Preheat your oven to 325°F (165°C) and line a baking tray with parchment paper.
- Cream the butter and powdered sugar together until smooth.
- Stir in the vanilla extract and lightly crushed anise seeds.
- Add the flour and salt, mixing gently until a soft dough forms.
- Shape into small biscuits and place on the prepared baking tray.
- Flatten slightly and bake for approximately 15–18 minutes, or until the edges are lightly golden.
- Allow to cool before serving.
For a more pronounced anise flavour, the seeds can be crushed just before they are added to the dough. Crushing helps expose more of their aromatic compounds.
How to Store Whole Star Anise and Anise Seeds
Both spices benefit from proper storage, especially if you enjoy keeping a collection of whole culinary botanicals at home.
Store them in tightly closed containers, away from direct sunlight, excessive heat and moisture.
Whole spices often retain their fragrance longer than their ground counterparts because less surface area is exposed to air. Grinding or crushing them shortly before cooking can help release their aroma when you need it.
For star anise, keep the original product identification with the spice so its botanical name remains clear.
An Important Note About Star Anise Identification
The culinary species known as Chinese star anise is Illicium verum. It should not be confused with Japanese star anise, Illicium anisatum, which is toxic and unsuitable for consumption.
Health Canada has published advice about the importance of correctly identifying Chinese star anise, particularly in herbal teas and health products. Botanical identity should be verified through reliable supplier information rather than appearance or aroma alone.
Our Star Anise Whole product is labelled Illicium verum, and its country of origin is Vietnam.
Read the Health Canada advisory on star anise identification for more information.
Use culinary spices according to their product labels and intended food use. Star anise preparations should not be given to infants.
Which Spice Should You Choose?
If you enjoy slow-simmered dishes, homemade broths, warm aromatic cooking and exploring Vietnamese culinary traditions, whole star anise is an interesting addition to your spice cupboard.
If your interests lean more toward baking, homemade biscuits, sweet breads and preparing your own spice combinations, anise seed offers a different experience.
And if you love experimenting in the kitchen, comparing the two can be a wonderful way to discover how similar aromatic notes behave differently in food.
Explore Both Spices at Joy & Vitality Centre
At Joy & Vitality Centre, we enjoy helping customers discover the stories behind the ingredients they bring home.
Our Star Anise Whole (Illicium verum) and Anise Seed Whole both come from Vietnam, but each has its own botanical identity and traditional culinary uses.
You can also browse our Kitchen Spices collection to discover more culinary botanicals and aromatic ingredients.
We are a family-owned Calgary business with 17 years of experience in natural wellness. Visit our store at Unit 154, 9919 Fairmount Drive SE, Calgary, Alberta, or explore our growing online shop.
And remember, the next time a recipe calls for anise, take a closer look at which one it means. One small word can make quite a difference to what ends up on your plate.