{"title":"Wen Li 温里 — barks, rhizomes and hot spices","description":"\u003cp\u003eAgainst the cold as it settles in, the classical pharmacopoeia sets its hottest matter.\u003c\/p\u003e\n\u003cp\u003eThe “Wen Li” (温里) family gathers barks, rhizomes and spices of hot nature, with frankly pungent flavours — the register of the domestic fire, that of the winter decoctions.\u003c\/p\u003e","products":[{"product_id":"anis-etoile-ba-jiao","title":"Star anise - 八角 (Ba Jiao)","description":"\u003cp\u003eStar anise is the fruit of \u003cem\u003eIllicium verum\u003c\/em\u003e, a tree of southern China and Vietnam. It is picked when its follicles part and show the brown, glossy seeds they shelter, then dried until it hardens. It then forms that eight-pointed star, reddish-brown, woody and brittle, whose sweet and frankly aniseed scent is unmistakable; in the mouth the taste is mild, liquorice-like, a little peppery, and it lasts a long time. One whole star is enough to scent a broth simmered for an hour, a five-spice mix, a mulled wine or a fruit syrup; as an infusion, allow one broken star to a cup of just-simmering water and five minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354837406035,"sku":"BQ-BA-JIAO-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ba-jiao-dessus-3.jpg?v=1784503406"},{"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"},{"product_id":"graines-de-fenouil-xiao-hui-xiang","title":"Fennel seeds - 小茴香 (Xiao Hui Xiang)","description":"\u003cp\u003eThe seeds — botanically, the fruits — of \u003cem\u003eFoeniculum vulgare\u003c\/em\u003e, fennel, not to be confused with Da Hui Xiang, which denotes star anise and comes from an altogether different tree. They are harvested at the end of summer, when the umbels have ripened and are turning brown, then dried and threshed to detach them. Small, ovoid, slightly curved, grey-green to straw yellow, they carry five parallel ribs clearly readable along their length. The scent is aniseed and sweet, more discreet than that of star anise, with a herbaceous edge; under the tooth, the seed is faintly sweet. They scent court-bouillons, fish, breads and spice mixes; one teaspoon crushed in a mortar for a teapot, just-simmering water, five minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354844582227,"sku":"BQ-XIAO-HUI-XIANG-50G","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xiao-hui-xiang-dessus-2.jpg?v=1784503532"}],"url":"https:\/\/botaqi.shop\/en\/collections\/wen-li.oembed","provider":"BotaQi","version":"1.0","type":"link"}