Nine-Steamed Huang Jing Fruit 500g Ready to Eat Polygonatum Root for Tea Soup and Cooking
$13.84
999751 in stock
Description
Nine-Steamed Huang Jing Fruit, known in TCM as Huang Jing (黄精), from Polygonatum species rhizome, processed by repeated steaming and sun-drying. In TCM theory, Huang Jing is sweet in flavor and traditionally associated with nourishing qi and yin, moistening the lungs, and supporting the spleen and kidneys. These dark, soft, chewy fruit-like pieces are ready to eat straight from the pack and can also be steeped in hot water, steamed, or added to soups and congee. Store at room temperature in a sealed container away from moisture and direct sunlight.
Key Selling Points
- Traditional nine-steaming and sun-drying process yields dark, soft, chewy Huang Jing pieces
- Made from Polygonatum rhizome, a classic TCM tonic herb
- Ready to eat directly, with no further cooking required
- Versatile for tea, soup, congee, steaming, and everyday snacking
- Convenient 500g pack with 12-month shelf life for daily herbal wellness
Quality & Sensory
Typically deep brown to black with a glossy, slightly sticky surface and a soft, dense, chewy texture. The aroma is mildly sweet and caramel-like, and the taste is characteristically sweet with mellow, earthy undertones. When steeped or simmered, it typically lends a gentle sweetness and amber tone to the liquid.
Technical Specifications
| Product Type | Nine-processed ready-to-eat Huang Jing fruit |
|---|---|
| Chinese Name | 黄精 |
| Pinyin | Huang Jing |
| Botanical Name | Polygonatum species |
| Plant Part | Rhizome |
| Processing | Steamed and sun-dried |
Usage Scenarios
- Eat directly as a sweet herbal snack
- Steep in hot water as a daily herbal tea
- Simmer in soups with poultry, pork, or vegetables
- Add to congee or porridge for gentle sweetness
- Steam briefly and serve with grains or desserts
Traditional Uses
In TCM practice, Huang Jing is traditionally used to tonify qi and yin, moisten the lungs, and strengthen the spleen and kidneys. It has long been featured in tonic soups, congee, and herbal teas, often paired with goji berries, red dates, or Chinese yam. The nine-steaming method, a classical processing technique, is traditionally believed to mellow its flavor and enhance its tonic character, making it a popular daily wellness food in autumn and winter.
FAQ Q&A
Q: What is Huang Jing fruit?
A: Huang Jing (黄精) is the rhizome of Polygonatum, a traditional Chinese herb processed into soft, chewy pieces through repeated steaming and sun-drying. Despite the name, it is a root product rather than a true fruit.
Q: What are its traditional benefits?
A: In TCM theory, Huang Jing is sweet and traditionally associated with nourishing qi and yin, moistening the lungs, and supporting the spleen and kidneys. It is a food-grade herb and is not a substitute for medicine.
Q: How do I use it?
A: Enjoy it straight from the pack as a snack, or steep it in hot water, simmer it in soups, or add it to congee. There is no fixed dosage; use according to personal preference.
Additional information
| Weight | 0.55 kg |
|---|---|
| Dimensions | 20 × 15 × 8 cm |
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