· By ODM Masala
Star Anise vs Saunf: Why They're Not the Same Spice
Star anise and saunf are two completely different spices. They taste alike because both contain anethole, the natural compound behind that sweet, licorice-like flavour, but star anise is a hard, star-shaped pod from an evergreen tree, while saunf is the small pale-green seed of the fennel plant.
Also known as: star anise is chakra phool or badian in Hindi. Saunf is simply fennel seeds in English, and is called variyali in Gujarati, sompu in Telugu and perunjeeragam in Tamil.
If you have ever stood in front of a spice shelf wondering whether the star-shaped one belongs in your biryani or in the after-dinner mouth-freshener bowl, this guide sorts it out for good.
What is star anise (chakra phool)?
Star anise is the dried fruit of an evergreen tree, and it looks exactly like its name suggests: a rust-brown, eight-pointed star with a shiny seed tucked into each arm. It is hard, woody and extremely strong. One or two pods are usually enough to perfume an entire pot of biryani or a full pan of garam masala.
Because the flavour is so concentrated, star anise is almost always used whole and then fished out before serving. It is a fixture in Awadhi and Mughlai cooking, in Bengali garam masala, and in Chinese five-spice powder.
What is saunf (fennel seeds)?
Saunf is the seed of the fennel plant, a herb from the same family as jeera, dhaniya and ajwain. The seeds are small, ridged and pale green when fresh, with a sweet, cooling aroma that is much gentler than star anise.
Saunf is used generously, not sparingly. A full teaspoon goes into a Bengali or Kashmiri gravy, into pickles and into panch phoron. It is also the spice most Indian households keep by the door, chewed by the pinch after a meal.
Star anise vs saunf: the quick comparison
| Star Anise (Chakra Phool) | Saunf (Fennel Seeds) | |
|---|---|---|
| What it is | Dried fruit pod of an evergreen tree | Seed of the fennel herb |
| Looks like | Hard brown eight-pointed star, 2-3 cm wide | Small pale-green ridged seeds, a few mm long |
| Flavour | Intense, sweet, strongly licorice-like | Mild, sweet, cooling, gently licorice-like |
| How much to use | 1-2 whole pods per dish | 1/2 to 1 teaspoon per dish |
| Added when | Start of cooking, in hot oil or with the whole spices | In tadka, in the masala, or chewed raw after meals |
| Removed before eating? | Yes, always | No, eaten along with the dish |
When should you use each one?
Reach for ODM Star Anise when you want deep, slow-cooked aroma:
- Biryani and pulao, added to the hot ghee with the other whole spices
- Rich Mughlai and Awadhi gravies, korma and nihari
- Home-ground garam masala, where one or two pods lift the whole batch
- Masala chai, if you like a warm licorice note alongside your elaichi
Reach for saunf when you want sweetness and freshness rather than depth:
- Bengali and Kashmiri gravies, where fennel is a base flavour
- Achaar and panch phoron tempering
- Sweet dishes, sherbets and thandai
- Plain roasted saunf, chewed after a meal
Fennel comes in two grades, and they are not interchangeable either. ODM Mota Saunf is the plump, bold seed meant for cooking, while ODM Mahin Saunf is the fine, sweeter variety most people prefer for chewing.
Can you substitute one for the other?
Not really, and this is where most kitchen mishaps happen. Star anise is many times stronger than saunf, so swapping a teaspoon of fennel for a teaspoon of crushed star anise will flatten every other flavour in the pot.
If you are out of star anise and the recipe calls for one pod, half a teaspoon of saunf plus a small piece of dalchini will give you a hint of the same warmth, though not the same depth. Going the other way, replacing saunf with star anise is best avoided altogether.
One thing both spices share: they lose their aroma fast once ground. Buy them whole, keep them in an airtight steel or glass jar away from the stove, and grind only what you need. ODM sources both handpicked and whole, with no artificial colours, no fillers and no preservatives, so what you smell when you open the jar is the spice itself.
FAQ
Is star anise the same as saunf?
No. They come from two different plants and only share a similar licorice-like flavour compound. Star anise is a hard star-shaped pod used whole and removed before serving; saunf is a small seed eaten along with the food.
What is chakra phool in English?
Chakra phool is star anise in English. It is also spelled chakri phool and is sometimes called badian in North Indian spice shops.
How much star anise should I use in biryani?
One or two whole pods are enough for a family-sized pot. Add them to the hot ghee at the start with your other whole spices, and take them out before serving.
If you have only ever cooked with fennel, a single jar of handpicked star anise is worth keeping on the shelf for the days your biryani deserves it.