Star anise

A new article is underway at Star anise/Temp which conforms to the template laid out at Wikipedia:WikiProject_Herbs_and_Spices/Template. Come and help make this article more detailed and interesting. \n{| border="1" cellspacing="0" align="right" cellpadding="2"\n! align="center" bgcolor=lightgreen | Star Anise\n|-\n||\n|-\n! align="center" bgcolor=lightgreen | Scientific Classification\n|-\n|\n{| align="center"\n| align=left | Kingdom: || Plantae\n|-\n|| Division: || Magnoliophyta\n|-\n|| Class: || Magnoliopsida\n|- \n|| Order: || Illiciales \n|- \n|| Family: || Illiciaceae\n|-\n|| Genus: || Illicium\n|-\n|| Species: || verum\n|}\n|-\n! align="center" bgcolor="lightgreen" | Binomial name\n|-\n| align="left" | Illicium verum Hooker fil.\n|-\n|| ref. ITIS 505892\n|-\n|}\nStar anise (八角) is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a native of China. It is widely used in Chinese cuisine, and to a lesser degree in South Asia and Indonesia. Star anise is an ingredient of the traditional five spice powder of Chinese cooking. In Japan it has been burned as incense. Star anise contains anethole, the same ingredient which gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking as well as in liquor production. \nSee also: Anise Category:Spices