Overview
Star anise (bat giac, dai hoi) is a specialty of northern Vietnam, which is the world's second-largest producer after China. Annual output is about 20,000 to 30,000 tonnes, characterized by the strong, sweet aroma obtained from its distinctive star-shaped fruit. In addition to being a culinary spice, it is also important as a source of shikimic acid, the raw material for the influenza drug Tamiflu.
Growing regions and areas
Lang Son Province is the main producing area for star anise in Vietnam, accounting for about 80% of national output. It is grown in the mountainous limestone areas near the Chinese border, and many wild star anise trees also grow naturally there. The cool climate and misty environment nurture high-quality star anise with a high essential-oil content.
Cultivation methods and harvest season
Star anise trees grow slowly, with the first fruiting six to eight years after planting and full output reached after more than 15 years. The harvest season runs from August to October, with the fruit hand-picked when it begins to change from green to brown. After harvest it is sun-dried and sorted by grade. One mature tree yields 30 to 50 kg of dried fruit a year.
Exports and market trends
The annual export value of star anise is about US$150 million. The main destinations are India, the EU, the United States, and Japan. Demand for shikimic acid extraction is also stable, making trade as a pharmaceutical raw material important. In recent years, demand for organic-certified star anise is rising, and entry into high value-added markets is advancing.
Connections with Japan
In Japan, star anise is used as a spice in Chinese cuisine. Vietnamese star anise is one of Japan's main supply sources and is also imported as a pharmaceutical raw material. Its use in ordinary households is also expanding, as an ingredient in Japanese five-spice powder and as a seasoning for dishes such as kakuni and lu rou fan.
