What Can I Substitute for Star Anise?

Showing Australian names and measurements · change country in the menu

Swap for star anise: aniseed, 2.5 ml for every 1 whole star anise. Verdict: straight swap

Aniseed carries the same anethole flavour, so it covers the main role, though it brings less of the woody warm-spice note. Full details

Checked 25 October 2026 · Rankings aren't for sale

What's it doing in this dish?

You're making a red-braised pork, soy chicken or master stock with soy sauce, Shaoxing wine and a few whole stars simmered for an hour or more.

Chinese five-spice powder — 2.5 ml for every 1 whole star anise (½ tsp)
aniseed — 2.5 ml for every 1 whole star anise (½ tsp)

Five-spice usually has star anise as its lead note, so it covers the aniseed, warm-spice and savoury roles that a soy braise needs. Aniseed is the better pick if you want a clear master stock you can strain and reuse.

You're simmering a clear beef or chicken broth for pho and want the aniseed note without clouding it.

fennel seeds — 5 ml for every 1 whole star anise (1 tsp)
aniseed — 2.5 ml for every 1 whole star anise (½ tsp)

Whole seeds carry the anethole that gives pho its aniseed backbone and can be tied in muslin and lifted out, so the broth stays clear. Toasted fennel seeds also round out the savoury depth, though the warm, woody note is thinner than with real stars.

You're poaching pears, plums or quinces in a sugar syrup or red wine that's flavoured with star anise.

aniseed — 2.5 ml for every 1 whole star anise (½ tsp)
anise liqueur (Pernod, ouzo, sambuca) — 10 ml for every 1 whole star anise (2 tsp)

The aniseed flavour is the main job here, and both picks deliver it while keeping the syrup clear. Add liqueur early in the poaching so the alcohol simmers off and only the liquorice note stays.

You're making mulled wine, chai or a spiced syrup where star anise sits alongside cinnamon, cloves and orange peel.

aniseed — 2.5 ml for every 1 whole star anise (½ tsp)
cinnamon and a pinch of cloves — 1.25 ml ground cinnamon plus a pinch of ground cloves for every 1 whole star anise (¼ tsp)

In these drinks star anise mostly adds warm spice with a hint of aniseed, so extra cinnamon and clove fill the gap if you have no aniseed. Use aniseed if you want the liquorice note to stay recognisable.

You're baking a cake or biscuits, or infusing a custard or panna cotta, and the recipe calls for ground star anise or a star steeped in the milk.

anise extract — 1.25 ml for every 1 whole star anise (¼ tsp)
aniseed — 2.5 ml for every 1 whole star anise (½ tsp)

In sweet bakes the aniseed flavour is the whole job and there's no long simmer to build savoury depth, so extract or ground aniseed does the work. Extract mixes straight into batter or custard without specks.

You're making a dish where whole stars are the feature, such as a star anise ice cream, a jar of spiced syrup for a gift, or a dessert garnished with whole stars.

Nothing really replaces it here.

Here the woody, slightly bitter aroma of the pod and the star shape itself are what the dish is about, and no seed, powder or extract gives both. Buy a packet of whole stars, or choose a different recipe.

What Star Anise does in a recipe

aniseed flavour · primary — Its essential oil is mostly anethole, which gives the sweet liquorice aroma that carries through long simmering.
warm spice · secondary — Woody, slightly bitter notes from the pod sit alongside cinnamon and clove in spice blends, mulled drinks and pho broth.
savoury depth · secondary — In braises and stocks it rounds out soy, onion and meat flavours so the dish tastes fuller without an obvious aniseed hit.

Every substitute, ranked

Substitute	Amount	Verdict
aniseed	2.5 ml for every 1 whole star anise (½ tsp)	Straight swap
Chinese five-spice powder	2.5 ml for every 1 whole star anise (½ tsp)	One catch
fennel seeds	5 ml for every 1 whole star anise (1 tsp)	One catch
anise liqueur (Pernod, ouzo, sambuca)	10 ml for every 1 whole star anise (2 tsp)	Close enough
anise extract	1.25 ml for every 1 whole star anise (¼ tsp)	Close enough
cinnamon and a pinch of cloves	1.25 ml ground cinnamon plus a pinch of ground cloves for every 1 whole star anise (¼ tsp)	Close enough

Australian tablespoons are 20 ml. UK, New Zealand, US and Canadian recipes use 15 ml, so their 1 tbsp is 3 Australian teaspoons.

aniseed

Straight swap

2.5 ml for every 1 whole star anise (½ tsp)

Aniseed carries the same anethole flavour, so it covers the main role, though it brings less of the woody warm-spice note.

Covers: aniseed flavour, savoury depth
Misses: warm spice
Taste: Slightly sweeter and more straightforwardly liquorice, with less of the woody, bitter edge.
Texture: Whole seeds are small and can be gritty, so tie them in muslin or strain them out of clear broths.
Looks: You lose the star shape as a garnish in poached fruit or drinks.
Best for: poached fruit, baking, braises

Dairy-freeVeganGluten-freeNut-free

Tried this swap? How did it work?

Chinese five-spice powder

One catch· probably in your pantry

2.5 ml for every 1 whole star anise (½ tsp)

Star anise is usually the lead spice in five-spice, so it covers the aniseed, warm-spice and savoury roles, but it also adds cinnamon, clove, fennel and pepper.

The catch: If the recipe also lists cinnamon, cloves or Sichuan pepper, cut those back by about half so the blend does not double them up.

Covers: aniseed flavour, warm spice, savoury depth
Taste: Broader and spicier, with clove and cinnamon more noticeable than the aniseed.
Texture: The powder can't be fished out, and a long simmer can leave a faintly dusty finish.
Looks: Clear broths and pale syrups turn slightly cloudy and brown.
Best for: Chinese braises, roast pork and duck, marinades

Dairy-freeVeganGluten-freeNut-free

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fennel seeds

One catch· probably in your pantry

5 ml for every 1 whole star anise (1 tsp)

Fennel seeds share the anethole flavour but at lower strength, so they cover the aniseed and savoury roles only if you use more.

The catch: Use double the volume and toast the seeds in a dry pan for a minute first to bring out enough aroma.

Covers: aniseed flavour, savoury depth
Misses: warm spice
Taste: Milder, greener and less sweet, closer to fresh fennel than to liquorice.
Texture: Seeds soften in long cooking but are noticeable in clear soups unless strained.
Looks: No visible star, and seeds may float in broths.
Best for: pho broth, pork braises, tomato sauces

Dairy-freeVeganGluten-freeNut-free

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anise liqueur (Pernod, ouzo, sambuca)

Close enough

10 ml for every 1 whole star anise (2 tsp)

These spirits carry a strong anethole flavour and cover the aniseed role, but they add alcohol and often sugar and give little warm spice.

Covers: aniseed flavour
Misses: warm spice, savoury depth
Taste: Sharper and sweeter liquorice, with a boozy edge if added late.
Texture: Thins syrups and sauces very slightly.
Looks: Sauces and syrups stay clear, though some brands turn cloudy when mixed with water.
Best for: poaching syrups, seafood sauces, fruit desserts

Dairy-freeGluten-freeNut-free

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anise extract

Close enough

1.25 ml for every 1 whole star anise (¼ tsp)

Extract delivers concentrated anethole for the aniseed role but none of the woody warm-spice or savoury roundness of the pod.

Covers: aniseed flavour
Misses: warm spice, savoury depth
Taste: Flatter, sweeter liquorice that can turn harsh if overmeasured.
Texture: No change to texture.
Looks: No visible difference in the finished dish.
Best for: custards, cakes and biscuits, poached fruit

Dairy-freeGluten-freeNut-free

Tried this swap? How did it work?

cinnamon and a pinch of cloves

Close enough· probably in your pantry

1.25 ml ground cinnamon plus a pinch of ground cloves for every 1 whole star anise (¼ tsp)

Cinnamon and clove cover the warm-spice role but bring no aniseed flavour, so the dish tastes spiced rather than liquorice-like.

Covers: warm spice
Misses: aniseed flavour, savoury depth
Taste: Warm and sweet-spicy with no liquorice note at all.
Texture: Ground spice can make a broth slightly gritty; a cinnamon stick and whole clove avoid this.
Looks: Ground spice darkens and clouds clear liquids.
Best for: mulled wine, spiced syrups, fruit compotes

Dairy-freeVeganGluten-freeNut-free

Tried this swap? How did it work?

Commonly tried, but skip these

People reach for these, and they let you down.

Thai basil

Skip it

People reach for it because it tastes of aniseed and is served with pho, but its aroma cooks off within minutes, so it cannot flavour a broth, braise or poaching liquid the way a simmered star anise does.

Tried this swap? How did it work?

When to buy the real thing

You're starting a Chinese master stock that you plan to strain, keep and reuse for months.
Instead: Buy whole star anise, which is cheap at Asian grocers and in the supermarket spice aisle, because powder substitutes cloud the stock and build up a muddy, bitter flavour with every reuse.
The recipe uses whole stars as a visible garnish in poached fruit, drinks or jars.
Instead: Buy whole stars, as no substitute gives the shape, and a few pods are enough for most recipes.
You're cooking a dish built around star anise, such as star anise ice cream or a star anise syrup.
Instead: Buy the real spice or choose a recipe built around aniseed or fennel instead, since the substitutes change the flavour that the dish is named for.

Rescue a swap gone wrong

The braise or broth tastes bitter, medicinal or overwhelmingly of clove.

Why: Too much five-spice or ground spice went in, often because it was measured with an Australian 20 ml tablespoon when the recipe meant a 15 ml one, and the long simmer has pulled out bitter notes.

Fix: Dilute with more unspiced stock or water, then balance with a little sugar and soy sauce, and next time measure ground spice with teaspoons only.

The broth is gritty or cloudy with fine specks of spice.

Why: Ground spice or loose seeds were simmered straight in the liquid instead of being tied up.

Fix: Strain the broth through a sieve lined with muslin or a paper coffee filter to remove the grit; some cloudiness from fine powder may remain, so tie whole seeds in muslin next time.

The syrup or sauce tastes harshly of liquorice or boozy.

Why: Anise extract was overmeasured, or anise liqueur was added at the end without time to simmer off the alcohol.

Fix: Simmer a few minutes more to drive off alcohol, and dilute an over-strong syrup with more water, wine or sugar syrup; harshness from too much extract only softens with dilution.

The braise or broth has no aniseed flavour at all after hours of cooking.

Why: Thai basil was used in place of star anise, and its aniseed aroma cooked off within minutes.

Fix: Add aniseed or toasted fennel seeds tied in muslin and simmer for another 20–30 minutes, then use any Thai basil only as a fresh garnish at the table.

Key numbers

Points per star: usually 8Each point is a separate seed pod, so a recipe asking for a few points means part of one star.
Ground equivalent of 1 whole star: about 2.5 mlThis is a common working conversion and the basis for the swap amounts on this page.
Anethole share of essential oil: about 80–90%Anethole also dominates aniseed and fennel seed oil, which is why those seeds are the closest flavour matches.

Differences between countries

Anise label on fresh fennel (United States)

US supermarkets often label fresh fennel bulb as anise or sweet anise in the produce section. It is a vegetable, not the spice, and cannot stand in for star anise in a braise or broth.

Aniseed called anise seed (United States, Canada)

The seed sold as aniseed in Australia, the UK and New Zealand is usually labelled anise seed or simply anise in the US and Canada. It is the same spice.

Applies to Australia

Tablespoon size for ground spice (Australia, United Kingdom, New Zealand, United States, Canada)

An Australian tablespoon holds 20 ml, while a UK, NZ, US or Canadian tablespoon holds 15 ml. Measuring ground star anise or five-spice with an Australian tablespoon in an overseas recipe adds a third more spice, which can make a braise bitter.

Where to buy it

Applies to Australia

Australia · easy to find

spice aisle or Asian grocers

Asian grocers usually sell larger bags of whole stars for much less than small supermarket jars.

United Kingdom · easy to find

spice aisle or world foods aisle

Chinese and South-East Asian grocers stock bigger packets of whole stars.

New Zealand · easy to find

spice aisle or Asian grocers

Whole stars are the most common form; ground star anise is harder to find.

United States · easy to find

spice aisle or Asian grocers

Check you are in the spice aisle, as fresh fennel in the produce section may be labelled anise.

Canada · easy to find

spice aisle or Asian grocers

Asian grocers usually have the best price and freshest stock of whole stars.

What is Star Anise called in other countries?

star aniseedChinese star anise

Measurements differ too, not just names: the kitchen conversion chart covers cups, spoons and oven temperatures across these countries.

Questions people ask

Is star anise the same as aniseed?

No, they come from unrelated plants, but they share the same main flavour compound. Star anise is the dried fruit of an evergreen tree, while aniseed is the seed of a small herb related to fennel and carrot. Both get their liquorice taste from anethole, which is why aniseed is the closest swap, though it lacks the woody, slightly bitter note of the star.

How much ground star anise equals one whole star?

About 2.5 ml of ground star anise is a common working equivalent for one whole star. Ground spice releases its flavour faster and cannot be lifted out, so in a clear broth or master stock a whole star is easier to control. If a recipe asks for a few points, remember most stars have eight, so use part of one star.

Can I leave star anise out of pho?

You can, but the broth will lose its recognisable aniseed backbone and taste more like a plain beef or chicken stock. If you have no stars, toasted fennel seeds or aniseed tied in muslin keep the broth clear and bring back most of the aniseed note. Thai basil at the table adds a fresh aniseed aroma but does not flavour the broth itself.

Does an Australian tablespoon change how much ground spice I should use?

Yes, an Australian tablespoon holds 20 ml rather than the 15 ml used in UK, NZ, US and Canadian recipes, so it adds a third more spice. With strong ground spices such as star anise or five-spice, that extra can make a long braise taste bitter or medicinal. Measure ground spice with teaspoons, which are 5 ml everywhere.

Is Japanese star anise the same as star anise?

No, Japanese star anise is a different plant that is toxic and not used for cooking. It looks very similar to culinary star anise, which is why you should only buy star anise sold as a food spice. Culinary star anise from China and Vietnam is the one used in braises, pho and mulled drinks.

Can I use five-spice instead of star anise in a master stock?

It will flavour a single batch, but it is a poor choice for a stock you plan to strain and reuse. The powder clouds the liquid and its clove and cinnamon build up with each reuse, giving a muddy, bitter result. Whole star anise is cheap and keeps a master stock clear.

Where Star Anise comes from

Star anise is the dried, star-shaped fruit of Illicium verum, an evergreen tree native to southern China and northern Vietnam. The fruits are picked before they ripen and dried until they turn hard and reddish brown.

Star Anise is usually dairy-free, vegan, gluten-free, nut-free — check the label, and see the disclaimer.