Star Anise in Indian Cooking: Uses, Substitutes, and Traditional Recipes

When you think of Indian spices, cardamom and cumin come to mind—but star anise, a star-shaped spice with a powerful licorice-like flavor. Also known as badiyan, it's not just a Chinese ingredient—it's quietly essential in many North Indian and Mughlai dishes. You’ll find it in garam masala, biryani masala, and slow-cooked meat curries where it adds depth without heat. Unlike chili or turmeric, star anise doesn’t shout. It whispers—sweet, warm, and slightly medicinal—tying together rich flavors like cinnamon, cloves, and black pepper.

It’s not used in every Indian kitchen, but where it is, it’s trusted. In Lucknow, it’s part of the classic keema masala. In Kashmir, it floats in rogan josh. Even in home kitchens, a single pod gets added to rice while boiling for a subtle aroma. It’s not a garnish—it’s a backbone. And if you’ve ever tasted a curry that felt mysteriously complete, chances are star anise was the quiet hero. But here’s the catch: it’s easy to overdo. One extra pod can turn your dish into cough syrup. That’s why Indian cooks use it sparingly—usually one or two pods per pot—and remove them before serving.

What if you don’t have it? You can’t just swap it with fennel seeds, even though they look similar. Fennel is grassy; star anise is syrupy. The closest substitute? A pinch of anise seeds or a tiny bit of licorice root. But nothing matches the complexity of real star anise. Some cooks mix a dash of cinnamon with a whisper of clove to fake it, but it’s never the same. That’s why many Indian households keep a small jar of whole pods—they last years, and one pod can flavor an entire pot of dal or rice.

Star anise also shows up in Ayurvedic remedies. It’s used in digestive teas, especially after heavy meals, because it helps settle the stomach. That’s why you’ll find it in some traditional after-dinner infusions alongside cardamom and ginger. It’s not just flavor—it’s function.

Below, you’ll find real recipes and tips from Indian kitchens where star anise plays a starring role. Whether you’re making a biryani, a spiced chai, or a slow-cooked lamb curry, these posts show you exactly how to use it—without ruining the dish.