Star Anise was first introduced to Europe in the 17th century and was mainly used there in baked goods and in fruit compotes and jams, as well as the manufacture of Anise-flavored liqueurs, such as anisette, Galliano, Sambuca and Pernod. It is a major ingredient in Chinese and Vietnamese cuisines as part of "five-spice powder," which not only acts as a digestive, providing natural relief for digestion, but is also used to flavor curries, tea, pickles, coffee, candy, cough medicines, soft drinks and bakery products. The aromatic oils in the seedpod are also an ingredient in tomb incense in Japan, and perfumery. Star Anise, Illicium verum, is not to be confused with Japanese Star Anise, Illicium anisatum, which has been implicated in adverse neurological events.