{"title":"Huo Xue 活血 — roots and rhizomes, pungent and bitter","description":"\u003cp\u003eThe “Huo Xue” (活血) family gathers the matter the tradition associates with the free movement of the Blood, as against Blood that stagnates (瘀 Yu). Roots and rhizomes dominate here, often pungent or bitter, in a register the texts link to Fire and to Wood.\u003c\/p\u003e","products":[{"product_id":"fleurs-de-carthame-hong-hua","title":"Safflower flowers - 红花 (Hong Hua)","description":"\u003cp\u003eThe orange-red florets of \u003cem\u003eCarthamus tinctorius\u003c\/em\u003e, safflower, grown since antiquity for its dye: the silks of the nobility were coloured with it and the lip rouge of imperial China was drawn from it. Only the flowers are gathered, at full bloom, the seeds having other uses; they are dried in the shade so that the colour does not fade. Dry, they form fine, supple filaments of a deep orange-red, almost without smell, of a light and slightly herbaceous taste. A pinch is enough to tint hot water, a syrup or a rice dish vividly. As an infusion, allow three minutes at 90 °C, no more: beyond that the bitterness takes over and the colour browns.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827590685011,"sku":"BQ-HONG-HUA-50G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hong-hua-dessus-1.jpg?v=1784503436"},{"product_id":"liane-de-spatholobus-ji-xue-teng","title":"Spatholobus vine - 鸡血藤 (Ji Xue Teng)","description":"\u003cp\u003eThe woody stem of \u003cem\u003eSpatholobus suberectus\u003c\/em\u003e, a liana of the tropical forests of southern China. Its name, 鸡血藤, translates as “the chicken-blood vine”: cut fresh, it beads a dark red sap that runs slowly over the cut face. It is harvested in autumn, cut into thick rounds, then dried at low temperature. The section is a fine thing to look at — concentric reddish-brown rings alternate with paler zones, like inlaid wood. The matter is hard, dry, almost without smell, of a light and astringent taste. The rounds call for long cooking, twenty to thirty minutes at a simmer, to colour the water a deep red-brown; they are also added to simmered broths.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590783315,"sku":"BQ-JI-XUE-TENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ji-xue-teng-cote-1.jpg?v=1784503438"},{"product_id":"racine-dachyranthes-huai-niu-xi","title":"Achyranthes root - 怀牛膝 (Huai Niu Xi)","description":"\u003cp\u003eThe root of \u003cem\u003eAchyranthes bidentata\u003c\/em\u003e, grown in Henan, in the territory of the old Huaiqing region — hence the name “Huai Niu Xi”, the most sought-after grade. Niu Xi means “ox knee”: the swollen nodes of the aerial stem call a joint to mind. The taproot is lifted in autumn, washed, dried then cut into fine rounds of a yellowish white with grey glints, translucent at the edges, of a mild and slightly gluey taste. Not to be confused with Chuan Niu Xi, which is another species (\u003cem\u003eCyathula officinalis\u003c\/em\u003e), from Sichuan. It is simmered in pieces in a broth, for an hour, or infused for ten minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590816083,"sku":"BQ-HUAI-NIU-XI-XI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/huai-niu-xi-dessus-2.jpg?v=1784503437"},{"product_id":"curcuma-jiang-huang","title":"Turmeric - 姜黄 (Jiang Huang)","description":"\u003cp\u003eThe rhizome of \u003cem\u003eCurcuma longa\u003c\/em\u003e, a cousin of ginger, grown in India, in south-east China and throughout tropical Asia. It is lifted in autumn, washed, briefly boiled, dried, then ground: it is this sequence of operations that gives the familiar yellow-orange powder, brighter and more even than the fresh rhizome. Its colour comes from curcumin, the plant’s pigment. Cut open, the flesh is a deep orange; the smell is earthy and peppery, the taste bitter with a pungent edge and a root-like base. It is used as a colouring and as a spice — curry powder, garam masala, Thai curries, rice, broths — half a teaspoon being enough for a dish for four. To be distinguished from Yu Jin (\u003cem\u003eCurcuma aromatica\u003c\/em\u003e or \u003cem\u003eC. wenyujin\u003c\/em\u003e), which denotes the lateral tuber and not the main rhizome.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827592454483,"sku":"BQ-JIANG-HUANG-50G","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jiang-huang-cote-1.jpg?v=1784503437"}],"url":"https:\/\/botaqi.shop\/en\/collections\/huo-xue.oembed","provider":"BotaQi","version":"1.0","type":"link"}