· By ODM Masala
Star Anise Benefits: 6 Reasons to Use Chakri Phool
Quick answer: Star anise is a warming whole spice valued in Indian cooking for its sweet, liquorice-like aroma and its long traditional use as a digestive after heavy meals. It is not a medicine, but used the way it is meant to be used, one or two pods in a biryani, a kadha or your chai, it adds real depth of flavour along with gentle warmth.
Also known as: star anise is called chakri phool or chakra phool in Hindi, anasphal or badian in North Indian kitchens and badhian in Marathi. In English it is simply star anise, after the eight-pointed star each pod forms.
What exactly is star anise?
Star anise is the dried fruit of an evergreen tree, picked unripe and sun-dried until it hardens into that familiar brown star. Each of the eight points holds one shiny seed, and almost all of the aroma sits in the woody pod itself.
Its sweet, faintly liquorice smell comes largely from anethole, the same aroma compound found in saunf, which is why the two smell like cousins despite coming from completely different plants. If you have wondered which one your recipe wants, our star anise vs saunf explainer clears it up.
What are the health benefits of star anise?
Star anise has been part of Indian and Chinese kitchen tradition for centuries, mostly as a warming, digestion-friendly spice. Here is what it genuinely brings to your cooking:
- Traditionally used for comfortable digestion. Like saunf and ajwain, chakri phool has long been added to rich, heavy dishes and post-meal drinks in Indian homes for a settled feeling after eating.
- Naturally warming. It is a classic cold-weather spice, which is why it turns up in masala chai, kadha and winter stews alongside cinnamon and cloves.
- Big aroma from a tiny quantity. One pod perfumes an entire pot. That means you can cut back on excess salt or heavy masala and still get a dish that tastes complete.
- Freshens the breath. A small piece chewed slowly after a meal works the same way saunf does, which is exactly how it is used across many Indian households.
- Carries antioxidant plant compounds. Like most whole spices, star anise contains naturally occurring polyphenols, part of what makes a spice-rich home-cooked meal better than a plain one.
One honest note: star anise is a cooking spice, not a medicine. A pod or two in a dish is a flavour ingredient, and no spice replaces medical advice.
How much star anise is safe to use?
Star anise is strong. One or two whole pods are enough for a full family-sized pot, and going beyond that turns a dish bitter and medicinal long before it does anything else. Use it the way you use badi elaichi: add it whole, let it release its aroma, and lift it out before serving.
| Dish | How much | When to add |
|---|---|---|
| Biryani or pulao (4 people) | 1 pod | Into the hot oil with the whole spices |
| Rich gravy or korma | 1 pod, or 2 points broken off | At the tempering stage |
| Masala chai (2 cups) | 1 point only | Crushed, with the ginger |
| Winter kadha | 1 point | Simmered from the start |
| Homemade garam masala | 2 to 3 pods per batch | Dry-roasted before grinding |
One safety point worth knowing: the star anise sold as food is Chinese star anise. A look-alike plant called Japanese star anise is not food-grade and should never enter a kitchen, which is a good reason to buy chakri phool from a trusted food brand rather than loose from an unknown counter. Pregnant women, nursing mothers and anyone feeding small children should keep quantities small and check with their doctor.
How do you use star anise every day?
Stop treating it as a special-occasion spice. Drop a pod into your next pulao, break one point into the pan for a tomato gravy, or add a broken point to your ginger chai on a cold morning. Dry-roast two or three pods with your whole garam masala before grinding, and every dish that masala touches will taste rounder.
Store the pods whole in an airtight steel or glass jar, away from heat and sunlight. Whole star anise holds its aroma for well over a year, while ground star anise fades within weeks, so grind only what you need.
FAQ
Is star anise the same as saunf?
No. They share the anethole aroma compound, which is why they smell similar, but they come from two different plants and are not interchangeable. Saunf is milder and can be used by the spoon; star anise is far stronger and is used by the pod.
Can I eat the whole star anise pod?
It is best not to. The pod is woody and hard, and it is meant to flavour the dish and then be removed, just like a tej patta or a piece of dalchini. Fish it out before serving, especially when children are eating.
How many star anise pods can I use in a day?
For everyday cooking, one to two pods across your meals is plenty, and that is what most Indian recipes call for. There is no benefit to using more, and the bitterness will tell you long before you get there.
If you would like to keep proper whole pods in your masala dabba, our ODM star anise is handpicked and sun-dried, with no artificial colours, fillers or preservatives, so what reaches your kitchen is just the spice itself.