How to determine the classification and quality grade of star anise?

Star anise, 80% of which is produced in Guangxi Province, China, is the main raw material for catering seasoning, cosmetics, and pharmaceutical industries. Common classifications include big red star anise (autumn star anise), spring star anise, and naturally falling star anise.

The quality grade of star anise varies due to different picking seasons. Big red star anise is the highest quality star anise among all categories of star anise, also known as autumn star anise. It generally matures in autumn, has a bright red color after drying, and has thick fruits. Due to different processing methods, it is divided into sulfur star anise and water-scalded star anise. The water-scalded star anise with good dryness has the highest price. Guangxi Gulong Town is famous for its abundant production of water-scalded big red star anise. Its main characteristics are: bright color, brown-red or brown-red, short and thick petals, firm and thick fruits, aromatic taste, no black fruits, no mildew, no branches and leaves, and high oil content when dried. According to its characteristics, it can be divided into three grades: high, medium, and low.

big red star anise

Spring star anise is of medium quality among star anise. It is the star anise produced in the spring of the second year after the star anise tree blooms in winter. It is small in size, light red in color, and has a lighter fragrance. The quality is lower than that of autumn star anise, the yield is not large, and the market price is relatively cheap.

spring star anise

Naturally fallen star anise is the star anise that is produced due to lack of water and nutrition during the fruiting period. It usually dries up and falls off naturally on the tree. It is dark red in color, small in size, light in weight, has a small amount of aroma, and is generally the cheapest in the market.

Naturally fallen star anise

Classification and grades of star anise