star anise (चक्रफूल)
About star anise (चक्रफूल)
While not native to Nepal, star anise, known locally by various names derived from its appearance (often translated as 'star spice' or 'chakra phool'), is an increasingly common ingredient in Nepali cuisine. Its distinct, warm, licorice-like flavor adds depth to meat dishes, curries, and some traditional pickles. Though not cultivated locally on a large scale, star anise is imported and widely available in Nepali markets and is gradually becoming a valued spice for adding aromatic complexity to both traditional and modern recipes. Its use is more prominent in areas with exposure to Chinese or Indian culinary influences.
Nutritional info
These are the major micro nutrients found in star anise
Seasonality
Star anise is not cultivated in Nepal, so there is no specific seasonality within Nepal. The availability is consistent year-round as it's imported as dried spice.
History
The history of star anise in Nepal is relatively recent compared to its long history in China and Southeast Asia. There isn't a strong historical presence of star anise cultivation or widespread use in traditional Nepali cooking prior to the latter half of the 20th century. Its introduction was primarily driven by increased trade and the influence of neighboring cuisines. As Nepali cuisine evolved and incorporated new ingredients, star anise found a place as a flavor enhancer, particularly in non-vegetarian dishes and occasionally in sweets. Its presence in Nepal has grown with increased globalization and culinary exchange rather than ancient usage.