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Star Anise (Spring / Autumn Harvest)

Premium Vietnamese star anise from Lang Son province — rich in anethole essential oil with intense licorice-like aroma. Available in spring and autumn harvest grades.

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Description

Star Anise (Spring / Autumn Harvest) — Premium Vietnamese Export Spice

Vietnamese star anise is one of the most distinctive and recognisable spices in Asian cuisine, valued worldwide for its elegant eight-pointed star shape, intense sweet aniseed aroma, and rich essential oil content. VinFruits Global exports premium Vietnamese star anise — available in both spring and autumn harvests — to spice importers, food manufacturers, and flavour industry buyers globally.

About the Product

Vietnam is one of the world’s two primary producers of star anise (along with China), with Lang Son province producing the finest, most aromatic variety. Vietnamese star anise (Illicium verum) is characterised by its full, symmetrical star shape, deep reddish-brown colour, and high trans-anethole content (the primary volatile compound responsible for its anise-like flavour). Two harvests are available annually — spring (March–May) and autumn (August–October) — with the autumn harvest generally considered premium for its denser, more aromatic dried stars.

Quality Parameters

Moisture: 13.5% max; Admixture: 1% max; Broken: 8% max; Ash: 9% max; Size of flower: 2cm and above. Feature: aromatic, natural colour, well dried, clean, no mould/fungus. Loading: 6.5 MT/20DC or 15 MT/40HC.

Applications

Vietnamese star anise is used in Vietnamese phở broth (an essential aromatic component), Chinese five-spice powder, mulled wine and Christmas spice blends, European liqueur production (anisette, pastis), traditional Asian herbal medicine, baking and confectionery flavouring, and industrial essential oil/anethole extraction. Its distinctive visual appearance also makes it popular in premium retail spice jars and decorative food presentations.