Cinnamon buying guide
Star Anise Cultivation: How and Where It's Grown
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Quick Summary
Star anise cultivation depends on the right climate, careful propagation, healthy soil, and patient crop management. Understanding how it is grown in India helps buyers connect flavor quality with farm conditions, seasonal care, harvest timing, and long-term sustainability.
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Star anise looks like a spice that should grow everywhere in Kerala's spice gardens, but it doesn't. Here's how the star anise tree is grown, where it comes from, and why most star anise sold in India is imported.
The plant
Culinary star anise comes from Illicium verum, a medium-sized evergreen tree. The star-shaped fruit is picked green and dried until it turns reddish-brown. Each point of the star holds one shiny seed.
Where it's grown
Most of the world's star anise comes from southern China and northern Vietnam, where the tree is native. India imports most of the star anise it uses. Small plantings have been tried in some hilly parts of north-east India, but Indian production is limited.
It is not a traditional Kerala crop. The star anise sold by Kerala spice shops, including ours, is generally imported.
What the tree needs
- Climate: a mild, humid subtropical climate with good rainfall; it doesn't like extreme heat or frost.
- Soil: deep, well-drained, slightly acidic soil rich in organic matter.
- Shade: young trees do better with some shade.
- Patience: trees take several years to start fruiting and then bear for many years.
Harvesting and drying
Fruits are picked before they ripen fully, while still green, then dried in the sun or in dryers until they harden and darken. Whole, unbroken stars fetch the best price.
A safety note
A related species, Japanese star anise (Illicium anisatum), looks similar but is toxic. Always buy star anise labelled for culinary use from a food seller.
Related reading
Our whole star anise is sold for culinary use.
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