chakri phool
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Per 100g
Nutrition data source: USDA FoodData Central
Chakri phool is rich in antioxidants like anethole and quercetin, which help combat oxidative stress. It also contains shikimic acid, a compound used in antiviral medications, and possesses antibacterial properties that support the immune system.
Yes, it is traditionally used as a digestive aid to alleviate bloating, gas, and indigestion. It is often consumed as a tea or added to heavy meals to help soothe the digestive tract.
Per 100g, chakri phool contains approximately 337 calories, 17.6g of protein, 50.02g of carbohydrates, and 15.9g of fat. However, because it is used in very small quantities as a spice, its caloric contribution to a meal is minimal.
Yes, chakri phool is a plant-based spice and is naturally vegan and gluten-free. It is safe for individuals with Celiac disease or those following a strict plant-based diet.
Yes, it is keto-friendly. While it contains 50g of carbs per 100g, the typical serving size (one or two pods) contains less than a gram of carbohydrates, making it perfectly suitable for low-carb diets.
It is typically added whole to slow-cooked dishes like biryanis, stews, and soups to infuse flavor, then removed before serving. It can also be ground into powders for spice blends like Chinese Five Spice or used to flavor masala chai.
Chakri phool has a very distinct, pungent flavor that is sweet and spicy, similar to licorice or fennel. It provides a warm, aromatic depth that works well in both savory dishes and sweet desserts.
chakri phool is a versatile ingredient found in cuisines around the world. With 337 calories per 100g and 17.6 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →The best substitutes are anise seeds or fennel seeds, though they are less intense. You can also use a small amount of Chinese Five Spice powder, as star anise is a primary ingredient in that blend.
Store whole pods in an airtight container in a cool, dark place away from moisture. When stored correctly, whole star anise can maintain its flavor for up to two years, while ground versions lose potency after six months.
Fresh chakri phool should have a very strong, spicy aroma when snapped or bruised. If the pods are brittle, have lost their scent, or appear dusty, they have likely lost their essential oils and should be replaced.