Star Anise: The Spice That Tastes Like Licorice Explained

Star anise is the primary spice that tastes like licorice due to its high concentration of anethole, the same organic compound responsible for licorice’s distinctive flavor. This complete guide explains the science behind this flavor connection, practical culinary applications, and how to use star anise and related spices effectively in your cooking.

When you’re searching for what spice tastes like licorice, you’re likely planning a recipe that requires this distinctive sweet-herbal flavor profile. Whether you’ve run out of licorice extract or want to explore natural alternatives, understanding which spices deliver that signature taste—and how to use them properly—can transform your cooking results.

The Science Behind Licorice-Like Flavors

The key to understanding what spice tastes like licorice lies in a single compound: anethole. This organic compound constitutes 80-90% of star anise essential oil and approximately 90% of anise seed oil, creating that unmistakable sweet, herbal flavor profile we associate with licorice.

According to research published in the Journal of Agricultural and Food Chemistry, anethole interacts with specific taste receptors that trigger our perception of sweetness without actual sugar content. Interestingly, about 20% of the population carries a genetic variation that makes anethole taste unpleasantly soapy rather than sweet—a phenomenon documented by scientists at the Monell Chemical Senses Center.

Star Anise: The Top Choice for Licorice Flavor

When answering what spice tastes like licorice, star anise consistently emerges as the most direct substitute. This distinctive eight-pointed pod comes from the Illicium verum tree native to Southwest China and Vietnam.

Why it works: Star anise contains the highest concentration of anethole among common spices (up to 90% of its essential oil). Its flavor is more potent and complex than regular anise seed, with subtle notes of cinnamon and clove.

Spice	Anethole Content	Flavor Intensity	Best Culinary Uses
Star Anise	80-90%	★★★★★	Broths, braises, baking, chai
Anise Seeds	80-90%	★★★☆☆	Baking, liqueurs, Mediterranean dishes
Fennel Seeds	60-70%	★★☆☆☆	Salads, seafood, Italian sausages
Tarragon	10-15%	★☆☆☆☆	Vinaigrettes, chicken, fish sauces

Practical Cooking Applications

Knowing what spice tastes like licorice is only half the battle—understanding how to use these spices properly makes all the difference in your dishes.

Asian Cuisine Applications

Star anise is fundamental in Chinese five-spice powder and Vietnamese pho broth. For authentic results:

• Use whole pods in braising liquids (remove before serving)
• Add early in cooking to allow flavors to infuse
• One pod typically flavors 4 cups of liquid

Baking and Desserts

Anise seeds work better than star anise in baked goods due to their finer texture:

• Toast seeds briefly before grinding for maximum flavor
• Use 1 teaspoon ground anise per cup of flour in cookie recipes
• Pair with citrus flavors to balance the sweetness

Critical Context Boundaries

Understanding when what spice tastes like licorice matters requires recognizing important limitations:

• Don't substitute star anise for anise seed 1:1 - Star anise is significantly more potent
• Avoid Japanese star anise (Illicium anisatum) which is toxic—always purchase from reputable spice merchants
• Limited shelf life - Whole star anise retains flavor for 2-3 years; ground spices lose potency within 6 months
• Genetic variation matters - If anethole tastes soapy to you, consider fennel as a milder alternative

Historical Timeline of Licorice-Flavored Spices

The use of anise and star anise spans millennia, with distinct cultural adoption patterns:

• 2000 BCE - Anise seeds found in Egyptian tombs, likely used medicinally
• 700 CE - Star anise begins appearing in Chinese medicinal texts
• 13th Century - Marco Polo documents star anise use in Chinese cuisine
• 16th Century - Anise spreads throughout Europe following spice trade routes
• 19th Century - Anise becomes key ingredient in absinthe and other liqueurs
• Modern Era - Scientific identification of anethole explains flavor connection

Common Mistakes to Avoid

Even experienced cooks make these errors when working with licorice-flavored spices:

• Overuse - These spices quickly become overpowering; start with half the recommended amount
• Improper grinding - Star anise should be ground in a dedicated spice grinder (not coffee grinder)
• Adding too late - These spices need time to infuse; add early in cooking processes
• Confusing varieties - Regular anise (Pimpinella anisum) vs. star anise (Illicium verum) have different intensities

Practical Substitution Guide

When you need alternatives for what spice tastes like licorice, use these professional ratios:

• 1 whole star anise pod = 1/2 teaspoon ground star anise = 3/4 teaspoon anise seeds
• For milder flavor: 1 star anise pod = 1.5 teaspoons fennel seeds
• In baking: Replace 1 teaspoon anise extract with 2 whole star anise pods simmered in liquid ingredients

Remember that star anise imparts a more complex flavor than pure licorice, with subtle woody notes that work particularly well in meat dishes and rich sauces. Anise seed provides a cleaner, sweeter licorice flavor better suited to baked goods and desserts.

Is star anise the same as licorice?

No, star anise and licorice come from completely different plants. Star anise comes from the Illicium verum tree while licorice comes from the Glycyrrhiza glabra root. They share the compound anethole which creates the similar flavor profile.

Can I substitute fennel for star anise?

Yes, but use 1.5 times more fennel than star anise as it contains less anethole. Fennel provides a milder, sweeter licorice flavor that works well in seafood dishes and salads but lacks the depth needed for braises and stews.

Why does star anise taste like licorice?

Star anise tastes like licorice because both contain high concentrations of anethole, an organic compound that triggers sweet flavor receptors. Star anise contains 80-90% anethole in its essential oil, creating that distinctive flavor connection.

Is star anise safe to eat whole?

Star anise pods are too tough to eat whole and should be removed before serving. While not toxic, the hard texture can damage teeth. Always use whole pods for flavoring liquids then strain them out before serving your dish.

What’s the difference between anise and star anise?

Anise (Pimpinella anisum) is a flowering plant whose seeds provide licorice flavor, while star anise (Illicium verum) is a star-shaped fruit pod. Star anise has a more complex flavor with subtle woody notes and is significantly more potent than anise seed.