The tree of the starred anise remembers the laurel, by its beautiful bearing, and to magnolio, by its decorativas flowers. All it comes off an pleasant aroma very similar to the one the anise green, although more intense. He was introduced in Europe at the end of century XVII, when the use of Eastern spices was in its maximum apogee.
Habitat: original of the south of China, Korea and Japan. It is also cultivated in the Southeast of the United States and other warm and humid zones of the American continent.
Description: tree of the family of the Magnoliáceas, that reaches of 2 to 5 meters of height. Its crust is white and its perennial leaves and of lanceolada form. Their fruits have star form of 8 to 12 ends, of brown color.
Used parts: the fruits.
Properties and indications: the starred anise, in spite of belonging to different botanical family who the green or common anise, contains the same active principle: a rich essence in anetol. For that reason their properties are similar to those of the green anise: eupéptico (it facilitates the digestion) and carminativo (it eliminates the intestinal gases and flatulencias). It is very useful in the cases from heavy digestions, intestinal fermentation and flatulencia (excess of gases). By his slightly antispasmodic action it alleviates the espasmos of the hollow vísceras (stomach, biliary, internal vesicle, uterus, etc.).
Use: if it is prepared in infusion it needs minor proportion that with the green anise, by more being concentrated; it is sufficient with 2 or 3 fruits by cup, of 2 to 3 daily cups, after the meals. In dry extract they are administered of 100 to 300 milligrams to the day.
Precautions: the essence of starred anise, by its great content in anetol, has poisonous effects on the nervous system (delirium and convulsions), when high doses are taken. The prepared spirits with this essence, can cause envenenamientos
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