Star anise vs cassia
The two assertive spices of a Chinese braise and a Vietnamese pho, both able to dominate a pot and both used a fraction at a time.
botanical
What is being compared
Point by point
| Aspect | Star anise | Cassia |
|---|---|---|
| The plant | Illicium verum, a Schisandraceae tree of southern China and Vietnam. | Cinnamomum aromaticum, a Lauraceae tree of southern China. |
| Appearance | An eight-pointed woody star, unmistakable. | One thick hard single-rolled quill. |
| Flavour | Aniseed with a woody, slightly medicinal depth. | Hot, sweet and bluntly assertive. |
| Quantity | One point of a star is a normal dose. | A short piece per pot; more forgiving. |
| Where they meet | Chinese five-spice and Vietnamese pho contain both. | The same, plus chai and every European mulled preparation. |
| Preparation | Simmered; it releases slowly and keeps releasing. | Simmered, and it stands up to milk. |
The short answer
Both are simmering spices rather than steeping ones, and both are usually met together. Star anise is the one that goes wrong faster if over-used.
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