Use of Ba Jiao Hui Xiang (star anise) in TCM

Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitioner, they will be best able to guide you.

Preparation: The fruit is picked when it is green or yellow, it is quickly plunged in boiling water and dried.

Dosage: 3-6g.

Main actions according to TCM*: Removes cold and warms Yang, regulates the flow of Qi so as to relieve pain, increase appetite.

Primary conditions or symptoms for which Ba Jiao Hui Xiang may be prescribed by TCM doctors*: Abdominal colic Lumbago Vomiting Abdominal pain

Key TCM concepts behind Ba Jiao Hui Xiang's properties

In Traditional Chinese Medicine (TCM), Ba Jiao Hui Xiang belongs to the 'Herbs that warm the Interior and/or expel Cold' category. Herbs in this category are used for Internal Cold with Qi Deficiency and/or Yang Deficiency. In the Yin and Yang system of thought Yang is Hot in nature. A deficiency of Yang will therefore lead to Internal Coldness since there will as a result be more Yin (Cold in nature) than Yang. In extreme cases this can lead to so-called 'Yang collapse' with convulsions or coma and these herbs are particularly indicated to treat such scenarios.

As suggested by its category Ba Jiao Hui Xiang is Warm in nature. This means that Ba Jiao Hui Xiang tends to help people who have too much 'Cold' in their body, although with less effect than a plant that would be Hot in nature. Balance between Yin and Yang is a key health concept in TCM. Those who have too much Cold in their body are said to either have a Yin Excess (because Yin is Cold in nature) or a Yang Deficiency (Yang is Hot in Nature). Depending on your condition Ba Jiao Hui Xiang can help restore a harmonious balance between Yin and Yang.

Ba Jiao Hui Xiang also tastes Pungent. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Pungent ingredients like Ba Jiao Hui Xiang tends to promote the circulations of Qi and Body Fluids. That's why for instance someone tends to sweat a lot when they eat spicy/pungent food.

The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Ba Jiao Hui Xiang is thought to target the Kidney, the Liver, the Spleen and the Stomach. According to TCM, the Kidneys do not only regulate the urinary system but also play a key role in the reproductive system and the growth and aging process of the body. The Liver on the other hand is often referred as the body's "general" because it is in charge of regulating the movements of Qi and the Body Fluids. It also takes a leading role in balancing our emotions. The Spleen assists with digestion, Blood coagulation and Fluids metabolism in the body. The Stomach is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine.

Research on Ba Jiao Hui Xiang

Star anise is the major source of the chemical compound shikimic acid, a primary precursor in the pharmaceutical synthesis of antiinfluenza drug oseltamivir (Tamiflu).¹

Sources:

1. Wang, G. W.; Hu, W. T.; Huang, B. K.; Qin, L. P. (2011). "Illicium verum: A review on its botany, traditional use, chemistry and pharmacology". Journal of Ethnopharmacology. 136 (1): 10–20. doi:10.1016/j.jep.2011.04.051. PMID 21549817.

Use of Ba Jiao Hui Xiang as food

Ba Jiao Hui Xiang is also eaten as food. It is used as an ingredient in dishes such as Masala chai, Five-spice powder or Pho.