Chakr phool (star anise)

Chakr phool is the name star anise is usually sold under in India, and in Tamil it is nadcathira sombu (நட்சத்திர சோம்பு) – literally star fennel, because the eight-pointed fruit looks like a star and smells faintly of aniseed. It is the dried flower of Illicium verum, unrelated to anise but carrying the same compound.

Where ours comes from

Ours comes from Burliar in the Nilgiris. A good star anise is intact, rust-brown and heavy, with whole seeds visible in the points – broken petals and a pale colour mean it was picked too early or has been sitting a long time.

How it is used in South Indian cooking

• In biryani and pulao – one whole star with the other whole spices.
• In Chettinad and Kongunadu masalas – roasted and ground, where it adds a sweetness that balances pepper.
• In garam masala – the South Indian blend uses it more than the North Indian one does.
• In kurma and in meat gravies – one point is usually enough; the flavour is strong.

Storing it

Whole star anise keeps its aroma for over a year in an airtight jar. Use it whole and fish it out before serving – a fragment ground into a dish can be overwhelming.

Buying and cooking

See pack sizes and prices, and the recipe for South Indian garam masala.