I’ve just bought some star anise, but I'm not sure of its origin.   It smells zingy which kind of reminds me of Chinese food.  Taste-wise, is there a difference between Indian and Chinese star anise? I wanted the Indian one, as per a recipe, but I’m wondering if I have the Chinese one and if that will give the same taste the recipe intended? 
In my experience, star anise is star anise.  I don't think the origin matters much for your recipe, but there might be a marginal difference.  I've never paid much attention to the origin of my star anise.  