Star anise is a spice that comes from the fruit of the Illicium verum tree, a small evergreen native to Northeast Vietnam and South China. The spice is shaped like a star, with each “point” containing a seed. The fruit is harvested before ripening, dried, and used both for its flavor and medicinal properties.

Star anise has a distinct, strong flavor similar to licorice or fennel, and it is often used in both savory and sweet dishes. It’s a key ingredient in many spice blends, such as Chinese five-spice powder, and is commonly found in cuisines like Chinese, Indian, and Southeast Asian. It is also used in beverages such as mulled wine and certain teas.

In addition to its culinary uses, star anise has medicinal properties, particularly in traditional Chinese medicine and Ayurvedic practices. It has been used to treat digestive issues, relieve colic, and support respiratory health. Its essential oil is also a key component in the production of oseltamivir (Tamiflu), an antiviral medication used to treat influenza.

The connection between star anise and oseltamivir (Tamiflu) lies in the compound shikimic acid, which is found in high concentrations in the fruit of the star anise tree (Illicium verum). Shikimic acid plays a key role in the production of oseltamivir, an antiviral medication used to treat and prevent influenza.

Shikimic acid is an important precursor in the synthesis of several chemicals, including oseltamivir. Oseltamivir works by inhibiting the action of the neuraminidase enzyme found on the surface of the influenza virus. This enzyme is responsible for allowing the virus to spread by cutting the virus’s connection to infected cells. By inhibiting neuraminidase, oseltamivir prevents the virus from replicating and spreading to new cells, thereby reducing the severity and duration of the flu.

The process of producing oseltamivir involves extracting shikimic acid from star anise and using it as a key raw material for the drug’s chemical synthesis. In fact, the most common source of shikimic acid for pharmaceutical use is star anise because it contains high levels of the compound. However, due to the large demand for oseltamivir, the supply of star anise has been under pressure. This has led to the exploration of other methods for producing shikimic acid, such as biotechnological processes using microorganisms, as well as synthetic routes that bypass the need for star anise.

The reliance on star anise for the extraction of shikimic acid has created some challenges. The fruit of the star anise tree is not only harvested for its culinary uses but also for pharmaceutical purposes. This has led to concerns about over-harvesting and sustainability, as the high demand for the spice has created volatility in its availability. Additionally, the production of oseltamivir in sufficient quantities, particularly during flu pandemics, can strain supplies of star anise.

Overall, while star anise plays a crucial role in the production of oseltamivir, its use is carefully managed in the pharmaceutical industry due to sustainability concerns and the need for alternative sources of shikimic acid.

Star anise should be used with caution, as the fruit contains a compound called shikimic acid, which is present in different amounts depending on the variety. The variety commonly used in cooking is safe, but Illicium anisatum, a similar species, is toxic and should never be consumed.

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