Star Anise Cultivation — Meghalaya

Star anise (Illicium verum), the eight-pointed star-shaped spice native to southwestern China and Vietnam, has found a new cultivation zone in Meghalaya's East Jaintia Hills and West Khasi Hills at 1000-1500m elevation. India traditionally imported star anise from China, but since 2010, trial cultivations in Meghalaya have shown promise for domestic production. The evergreen tree produces fruits that are harvested when still green (before they open) and sun-dried to develop their characteristic anise aroma (anethole compound). Meghalaya's misty, cool highland climate (similar to Yunnan province, China) is naturally suited for star anise. The spice is essential in Chinese five-spice powder, Vietnam's pho, biryani masala, and masala chai. Star anise also yields shikimic acid — a pharmaceutical precursor for Tamiflu (oseltamivir) antiviral drug. India's Ministry of Agriculture has designated East Jaintia Hills as a star anise development zone under NHM (National Horticulture Mission). Tribal farmers are adopting star anise as a high-value, drought-tolerant perennial crop.