1. Aliases Dried Ginger, White Ginger, Jun Ginger. 2. Plant Morphology Perennial herb. The rhizome is fleshy, with a white cross-section, powdery, and has a strong spicy aroma. Leaves are arranged in two rows, sessile and embracing the stem, with lanceolate to linear-lanceolate leaf blades. Flower stalks emerge from the rhizome, with an oval spike … Read more
Herb Name: Dried Ginger (Gan Jiang) Harvesting and Processing: Harvested in winter, removing fibrous roots and soil, then sun-dried or dried at low temperatures. Freshly sliced and dried is referred to as “ Dried Ginger Slices”. Medicinal Part: Rhizome Origin: Mainly produced in Sichuan, Guizhou, and other regions Family: Zingiberaceae Original Plant: Ginger (Zingiber officinale) … Read more
As the saying goes, “Nothing smells better than cinnamon, nothing tastes richer than osmanthus.” In the movie “Seagull Diner,” the protagonist, Huizi, opens a diner in Finland, which initially struggles until a large plate of cinnamon rolls turns the tide. The aroma of cinnamon fills the room, attracting three Finnish ladies who had never entered … Read more
Rou Gui (Cinnamon), also known as Yu Gui, is one of the approximately 130 medicinal substances recorded in the Shan Hai Jing (Classic of Mountains and Seas). Rou Gui is named for its aromatic similarity to the medicinal herb Gui Pi (Cinnamon Bark) and is one of the earliest spices used by humans, as well … Read more
Cinnamon (Rou Gui) is a plant from the Lauraceae family, classified as a medium-sized tree with rough bark that appears gray-brown from a distance, similar to the outer bark of other tree species. The cinnamon we commonly use has had its outer rough skin and impurities removed; this part is the true medicinal portion. In … Read more
Alias:Gui (桂) (“Shennong’s Herbal Classic”), Zi Gui (紫桂) (“Discussion on Medicinal Properties”), Da Gui (大桂) (“Tang Materia Medica”), La Gui (辣桂) (“Renzhai’s Directives”), Gui Pi (桂皮) (“Herbal Compendium”), Yu Gui (玉桂) (“Herbal Origins”). Ancient Texts Origin:Gui grows in Guiyang, while Mu Gui grows in the valleys of Nanhai. Harvested in February and August; the best … Read more
Traditional Chinese Medicine (TCM) culture has a long history. Since “Shennong tasted hundreds of herbs,” the concepts of “medicine” and “food” have been inseparable. This has led to the unique culture of “food as medicine,” which holds that many foods serve as both food and medicine, capable of preventing and treating diseases. In recent years, … Read more
Cinnamon not only possesses therapeutic effects but is also rich in nutrients and a master of seasoning, making it a fine example of a dual-use product in both medicine and food. There is a historical legend about cinnamon related to one of the four great beauties of ancient times, Xi Shi. It is said that … Read more
Click the blue text above to follow us! Rou Gui (肉桂, Cinnamon) is a commonly used medicinal herb in daily life. Due to its rich and spicy aroma, many people use it as a spice in their kitchens. Whether used in marinated meats or stews, Rou Gui can effectively eliminate fishy odors and enhance flavors. … Read more
Cinnamon is the dried bark and branches of the plants Cinnamomum cassia and Cinnamomum loureiroi from the Lauraceae family. The ancient TCM expert Zhu Zhenheng stated: “The heart of cinnamon, when added in two or three parts to yin-replenishing herbs, can move the stagnation of Rehmannia and tonify the kidneys; its spicy flavor belongs to … Read more