{"title":"Hot nature","description":"\u003cp\u003eHot nature (热 Re) is the fiery pole of the scale: cinnamons, dried gingers, cloves.\u003c\/p\u003e\n\u003cp\u003eThe tradition keeps it for cold that has settled in and uses it sparingly, in the kitchen as much as in decoction — frank fire, to be handled with respect.\u003c\/p\u003e","products":[{"product_id":"ginseng-coreen-rouge-hong-shen","title":"Korean red ginseng - 红参 (Hong Shen)","description":"\u003cp\u003eThe root of \u003cem\u003ePanax ginseng\u003c\/em\u003e, grown for six years on the Korean cycle, then steamed and dried several times over: it is this succession of steamings that takes ginseng from white to red and gives it its translucent reddish-brown tint, its horny hardness and its scent of cooked sugar. Sold in fine ready-to-use slices, it shows concentric rings at the cut; its savour is mild on the attack, then distinctly bitter. It is simmered in broths and long-cooked dishes, or infused, three to five slices in a bowl of water at 95 °C for ten minutes. One of the most prestigious roots of the Chinese and Korean tradition.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"Slices","offer_id":54350721483091,"sku":"BQ-HONG-SHEN-TRANCHES","price":15.0,"currency_code":"EUR","in_stock":true},{"title":"Whole root","offer_id":54350721515859,"sku":"BQ-HONG-SHEN-RACINEENTIERE","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ginseng-coreen-rouge-hong-shen-6971619.jpg?v=1785714375"},{"product_id":"clou-de-girofle-ding-xiang","title":"Clove - 丁香 (Ding Xiang)","description":"\u003cp\u003eThe clove is the dried flower bud of Syzygium aromaticum, a tropical tree native to the Moluccas but grown in South-East Asia as well. Picked just before opening, sun-dried, these small dark nails give off an extremely powerful and intensely aromatic scent, rich in essential oils. The Chinese name Ding Xiang means literally “nail-shaped fragrance”.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354838749523,"sku":"BQ-DING-XIANG-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ding-xiang-dessus-1.jpg?v=1784503409"},{"product_id":"gingembre-sec-gan-jiang","title":"Dried ginger - 干姜 (Gan Jiang)","description":"\u003cp\u003eGan Jiang is the ginger rhizome (\u003cem\u003eZingiber officinale\u003c\/em\u003e), dried then sliced, to be distinguished from fresh ginger, which Chinese calls Sheng Jiang. Drying changes the plant: with the water gone, the pungency tightens and turns drier, more biting, while the lemony notes of the fresh rhizome fade in favour of a woody, peppery scent. The slices are a pale yellow-brown, sometimes greyish at the surface, fibrous, brittle, and show a darker ring beneath the bark. They are used in broths and long-simmered dishes, where they hold up to cooking without falling apart; as an infusion, two or three slices to a cup of just-simmering water, five to ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354840748371,"sku":"BQ-GAN-JIANG-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gan-jiang-cote-1.jpg?v=1784503436"},{"product_id":"ecorce-de-cannelle-de-chine-rou-gui","title":"Chinese cinnamon bark - 肉桂 (Rou Gui)","description":"\u003cp\u003eRou Gui is the bark of the trunk and the large branches of \u003cem\u003eCinnamomum cassia\u003c\/em\u003e, Chinese cinnamon, not to be confused with Gui Zhi, which denotes the young twigs of the same species and not the bark. It is taken from trees of at least six years, in wide plates that drying rolls in on themselves into thick “cigars”. The bark is reddish-brown outside, paler inside, hard and brittle, far thicker than Ceylon cinnamon and in one piece rather than in fine layered peelings. The scent is deep, woody, frankly sweet, and the taste pungent on the finish. Its quality is judged by thickness, by the intensity of the red and by the frankness of the sweetness. A shard is enough for a simmered dish or an infusion: just-simmering water, ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354842517843,"sku":"BQ-ROU-GUI-100G","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ecorce-de-cannelle-de-chine-rou-gui-3857874.jpg?v=1785714384"},{"product_id":"poivre-de-sichuan-hua-jiao","title":"Sichuan pepper - 花椒 (Hua Jiao)","description":"\u003cp\u003eSichuan pepper is not a pepper: it is the reddish pericarp of the berries of \u003cem\u003eZanthoxylum bungeanum\u003c\/em\u003e, dried and stripped of its black seeds. Native to the mountains of Sichuan and Shaanxi, it comes as split husks, red-brown, light, with a smell of citrus and resin. It owes its fame to its “ma”: that numbing vibration which takes the tongue a few seconds after the mouthful, something else entirely from the heat of chilli. It is dry-toasted for a minute, ground at the last moment, and goes into scented oils, broths and marinades — it is what, with chilli, makes up the “ma la” of Sichuan cookery.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354844025171,"sku":"BQ-HUA-JIAO-100G","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hua-jiao-dessus-2.jpg?v=1784503438"}],"url":"https:\/\/botaqi.shop\/en\/collections\/nature-chaude.oembed","provider":"BotaQi","version":"1.0","type":"link"}