I think octagonal is better and commonly used. Octagonal: The petals are neat, generally 8 angles. The petals are pure and thick, the sharp corners are straight, and the pedicles are bent upward. It tastes sweet and has a strong and special fragrance. This is a specialty of our country and has a special flavor. It is often used to make cold dishes and stew dishes, and it is also the main raw material for processing spiced powder.

Eight angles

When cooking and stewing meat and poultry, star anise can be fully hydrolyzed to make the meat taste more mellow. When cooking braised fish, put star anise in the oil, fry it for flavor, add seasonings such as soy sauce, and then add the fried fish. Another example is cooking vegetarian dishes such as white soup and cabbage. Put star anise and refined salt in the soup at the same time, and finally put sesame oil. In addition, adding star anise to pickled chickens, ducks or Chinese toon and coriander also has a special flavor.

Cinnamon bark, scientific name: Chai Gui, also known as Cinnamomum cassia, Cinnamomum cassia or Cinnamomum cassia, is the general name of bark of Lauraceae and Cinnamomum plants such as Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia or Cinnamomum cassia. This product is a commonly used Chinese medicine, and it is also a food spice or cooking seasoning. The original plants of commercial Cinnamomum cassia are complex, and there are about ten species, all of which are Cinnamomum plants of Lauraceae. There are 8 species commonly used in various places, among which there are mainly osmanthus trees, blunt Ye Gui, Indian prints and South China osmanthus. Most of them are used locally. Various varieties were used as spices in ancient western countries. It is used to flavor stews in Chinese food and is one of the ingredients of spiced powder. It is one of the earliest spices used by human beings. In the historical records of 2800 BC, cinnamon was mentioned; The name of Cinnamomum cassia is also mentioned in the Western Bible and ancient Egyptian literature. Before the Qin Dynasty, China had used cinnamon as a condiment for meat, which was as famous as ginger. Cinnamon bark, known as "Yinxiang" in Guangdong, belongs to Cinnamomum genus of Lauraceae. China, Guangdong, Fujian, Zhejiang, Sichuan and other provinces have production. As aromatic condiment, cinnamon oil can also be extracted. Cinnamon oil is an important spice in food industry and can also be used as medicine. Cinnamon bark, also known as cinnamon, cinnamon or cinnamon, is one of the earliest spices used by human beings.

cinnamon