I'm preparing a tajine from a recipe in Dorie Greenspan's cookbook. She calls for one "star anise point". After my preliminary research I guess it literally means to break off one of the points on one star anise piece. I know star anise is quite flavorful, but given that there's lots of flavors going on already in the tajine (cinnamon, etc.) one little point doesn't sound like much. The recipe serves four. Just wondering if any other 'hounds have any perspective here.