An overview on spices similar to anis is given under cicely . For other sweet spices, see licorice . The other components, phellandrene, safrol and terpineol, have only small effect on the aroma. Traces of 1,4 cineol can be used to distinguish star anis from anis , which is free of this compound. Origin Southern China and Vietnam.
Most imports come from China, but the spice is also planted in Jamaica and on the philippines.
Etymology See also anis . Chinese cookery is a quite complex matter and one of the oldest cooking traditions of the world. In all other respects, regional styles differ greatly from each other. Less often found in Chinese restaurants are the more sweet Shanghai style and the Northern Beijing style, where rice gives way to wheat as the staple food. All over China, five spice powder is known and valued.