@Baku@aussie.zone star anise is this one which I usually use in making masala’s for meat dishes like curries and Briyani. It kind of adds ooomph to the masalas. Without it masala’s taste light. This kicks up the taste to feel more heavy, if that makes sense.

Usage personally is a broken one (like half) for a masala that goes with 1/2kg of meat (or a meal for 2-3 people), it could be one full one if not ground up and used as is in things like briyani.

I always feel its flavour is wasted when not ground up. But in a briyani it could make sense if you need the extra heat, but don’t want to consume the spice (like a first time user).

Sorry for the data dump. Got a bit excited 😜