Licorice Root or Chinese Licorice

Licorice Root or Chinese Licorice

Licorice Root or Chinese Licorice

Ingredient Name:

Dried licorice, licorice root, Chinese licorice, glycyrrhiza glabra, sweet root, sweet grass

Traditional Chinese Name:

甘草 (gān cǎo)

Nature:  Neutral and associated with the spleen, lungs, stomach, kidneys, and heart

Taste:  Sweet and slightly bitter

You can get started on your Chinese Soup Kitchen Pantry from this video!  

 

 

The licorice is one of the key powerhouse herbs that are used to support lung strength, wellness and health, including an herb that penetrates all the meridians of the body, so these benefits can access multiple organs as well!  Did you know that in Europe, licorice is eaten as a candy?  While in the East, it’s more commonly used in Chinese soups, dishes, Chinese herbal teas, and medicine.  Try just taking the dry root as is and nibbling and sucking on it!

How do I prepare it & store it?

      • For teas, you can use ground licorice root, which is available in Western Health stores, but in Traditional Chinese Medicine, the dried whole sliced root is usually used (as pictured)
      • Typically no preparation needed.  If I’m using purchased dried licorice (in packages), I will use directly from the bag into my soup, tea cup, or glass stove top safe tea pot
      • These ingredients store nicely in plastic or glass containers (or bags), so long as it’s dry for years!  Be sure that moisture is limited and there is no direct exposure to extreme sunlight.

What is the cost & where to buy?

      • In general, one ounce of dried loose flowers can cost around $1-2 CAD (but I have seen the range quite wide)
      • Dried licorice is commonly found in both Western and Eastern stores (both online and instore), although Chinese Herbal shops will sell them as sliced roots more instead of shredded or powdered licorice (which is the preferred cut for Chinese soups, medicine, and herbal teas)

Any benefits?

      • Dried licorice helps nourish and tonify Qi
      • Licorice helps clear heat (but isn’t a cooling ingredient) 
      • It is also a great herb for clearing toxicity from target organs and the meridians
      • This is a useful herb for dispelling phlegm and relieving coughs
      • Helps stops spasms and alleviates pain

Any precautions?

      • Be sure to buy dried licorice from a reputable and reliable source, either online or in person.  

      • Licorice should be used cautiously if there is excess dampness (or water) in the body

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Japanese Honeysuckle

Ingredient Name: Japanese Honeysuckle, Lonicera Japonica, Suikazura, Er hu, Shuang hua

Traditional Chinese Name: (Jīnyín huā) literal translation of “gold silver flower”

What is this?

  • A species of invasive vine native to Eastern Asia (Japan, Korea, China)
  • The raw flower is between white and yellow in color and the vines can grow up to 10m tall
  • Extremely common in Chinese medicinal uses
  • Considered cold (helps cool the body and detoxify)
  • It is an anti-bacterial and anti-inflammatory ingredient
  • Used as a dried ingredient in drinks and Chinese medicine
  • Western countries see this plant as a pest or weed

How do I prepare it?

  • Rinse in warm water prior to use

Where can I buy this?

  • This is available in most Asian supermarkets
  • Also available in Chinese herbals stores

What is the cost

  • 10 g cost around $2-3 HKD
  • Extremely affordable

Any benefits?

  • Is a cooling food
  • Excellent in dispelling heat and toxins in the body
  • Used to treat conditions such as fevers, skin rash, sore throat and other heaty conditions

Any precautions?

  • Not be consumed by women who are pregnant – especially in first trimester as it’s a cooling food
  • Consume with caution for people with pre-existing cold conditions

References:

Chrysanthemum (Dried)

Chrysanthemum (Dried)

Chrysanthemum (Dried)

Ingredient Name: Chrysanthemums, Mums, Chrysanths, Florist’s daisy

Traditional Chinese Name: 菊花 (jú huā)

Nature: Cooling in nature (especially for cooling the Liver or Kidney heat due to yin deficiency) 

Taste:  Slightly sweet with bitter after tones

Visit us on YouTube for more tea and soup videos.

 

 

 

I’m a huge fan of this dried herb!  You can find it commonly used in Chinese restaurants as a tea which you can order, at supermarkets as bulk, at Asian herbal shops, and even in some western herbal tea blends.  When seeped, it turns the liquid into a bright clear yellow.  You can actually eat the flowers if you’d like, but they do disintegrate quite a bit and can be difficult to drink with all that stuff floating around 🙂

The chrysanthemum flower is widely known as a cooling ingredient in both Chinese food and Traditional Chinese Medicine.  If you’ve got lots of “hot air” (yeet hay) or feeling very heaty, this is the go to herbal drink.  It’s actually very common in Hong Kong to find chrysanthemum bottled or boxed drinks.  

This is a perennial flower plant that has many variations (different colours such as white, pinks, yellows) in various shapes and sizes.  It was first cultivated in China for herbal properties and is used in teas, drinks, desserts and various other Chinese dishes.  It is often purchased dried for consumption and has a very distinct taste and scent.

How do I prepare it?

      • You can rinse in warm water first as sometimes there are bugs floating around, but not too long as not to seep out the flavours.No other preparation needed.

What is the cost?

      • The price will range from a few dollars to tens of dollars depending on the size, make, and brand of the dried flowers

      • There are smaller full buds, which tend to be more expensive, or the shredded bloomed ones, which are cheaper
      • In general, one tub of 60 g of dried loose flowers can cost around $8 CAD

Any benefits?

      • This ingredient is considered cooling and great to remove and eliminate excess heat and heat from the body
      • It targets the liver (eyes) and lungs
      • It’s often used to help with fever, colds, and headaches
      • It tends to have a cleansing effect by clearing heat and drying dampness in the body
      • This goes will with honey (added in after you’ve boiled or steeped the tea)

Any precautions?

      • It is cooling, so be careful if you’re cold, feeling cold, or have excess yin

      • Not suggested as part of postpartum or confinement consumption as it’s cooling
      • Not recommend for those with Qi deficiencies

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Luo Han Guo

Luo Han Guo

Luo Han Guo

Ingredient Name:

Luo Han Guo, Siraitia Grosvernorii, Arhat’s fruit, Monk’s fruit

Traditional Chinese Name:

羅漢果 (luóhàn guǒ)

 This ingredient is slightly cooling and sweet.

 

This fruit grows on a vine plant common to southern China and northern Thailand and is often used dried in soups and teas.  There are normally 2 versions of this dried fruit you can find in the supermarkets, a very dark brown version (more dry) and a golden version (less dry and less pungent).

This dried herbal ingredient is considered cooling and is sweet to taste.  It’s actually a great sweetener to teas without needing to add any sugar.  In Traditional Chinese Medicine (TCM), this herb is great for eliminating coughs, nourishing and moisturizing the lungs, and replenishing yin.  It can help cool both the body and the lungs and targets the lungs and large intestines.

I’ve used this both in soups and teas.  It creates a dark color to the soup and has a particularly sweet taste to it.  I’d recommend trying a quarter first (I used 4 cups of water for teas and 3L of water for soup).  You would want the soups to be more dilute because the soup is more savory than sweet.  Try it!

How do I prepare it?

    For the dried versions, I will rinse under warm water first and pat dry.  Then using the flat side of a knife, smash it.  Literally!  It will break into shreds as the outer shell is very hard and reveal a shriveled core with seeds.  Some use only the shell, but I’ll use both the core and shell.
    For soups, I’ll only use a quarter, but some recipes do call for half if you’d like.  It’s really a preferred taste on how sweet you’d like it.
    For teas, I will also use only a quarter.

Where can I buy it?

      • You can purchase these from most Asian supermarkets prepackaged
      • You can also purchase this in bulk from specialty stores (online herbal shops)
      • The one thing I did notice is that the Chinese prepared ones are different from Western prepared red dates.  So just check to be sure they look like the above photos.  

What is the cost?

      • In Canada, I’ve bought them for 4 for $8 CAD, so around $2 per golden fruit

      • The dark brown ones cost a little less
      • In Hong Kong, I’ve seen them for $5 HKD per monk fruit

Any benefits?

      • A cooling herb designed to cool the body and lungs
      • It targets the lungs and help nourish, moisten, and replenish lung yin
      • It’s designed for yin deficiency primarily (or also dry heat, which is excess yang) and also replenishes Qi and Blood
      • This ingredient is already sweet, so you don’t need much sugar if you’re making a tea
      • It’s packed full of antioxidants and helps detoxify the body
      • Great for addressing dry coughs and sore throats!

Any precautions?

      • It’s a pretty pungent fruit, so taste test how much you’ll need (add less first)

      • It’s also a cooling herb, so consume if you have more heaty conditions

Looking to build your basic Chinese Soup Pantry?

While luo han guo isn’t the most common or basic of ingredients, I will always keep 1-2 in my pantry as well.  These are great for teas and easy to make, so I will also have some lying around.  

 

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Angelica Root

Angelica Root

Angelica Root

Ingredient Name:

Chinese angelica root, dang quai, female ginseng

Traditional Chinese Name:

當歸 (dāng guī)

Nature:  Warm

Taste:  Sweet, bitter

Here’s how to build your “Basic Chinese Soup Pantry

This unique Chinese herbal (and fragrant or smelly, depending on how you look at it) is also known as “female ginseng”  and is a popular herb used in Chinese medicine.  It’s a highly revered root, second to the ginseng root.  This herb is indigenous to China and can be found in various forms, such as long dried roots, smaller chips, or powdered.  It’s actually got a very distinct smell when dried and carries that flavour into the soup slightly. 

This ingredient is considered warming and sweet and often used to support blood and qi deficiency, targeting the heart, liver, and spleen.  It’s used to tonify blood, improve circulation, and welcome in tonics and soups for women and menstruation, but is also a very healing herb.

 

How do I prepare it?

    Not much preparation is needed other than rinsing in warm water before usage.   You can also drop it in directly into your soup as well.  

Where can I buy it and cost?

      • You can purchase these from most Asian supermarkets prepackaged
      • You can also purchase this in bulk from specialty stores (online herbal shops)
      • Be sure that you’re buying from a reputable source
      • Angelica root comes in various forms, including in thinly sliced, chopped (or chip form), powdered, or in teas (as natural herbs)
      • I’ve seen the range of these vary as well, depending on the quality and size of the product

Any benefits?

      • This is an amazing warming herb that can help warm the body
      • It increases blood circulation in the body
      • It also helps with tonifying and replenishing blood
      • This herb is amazing for supporting pre and post menstruation and reducing pain
      • It is also often found in healing tonics

Any precautions?

      • Be sure you are buying these from a reputable source 

      • Also to check that this is angelica root (or dang quai), there are so many herbs that look like this (small and brown) that it’s sometimes hard to tell, but you can definitely identify this from its smell.

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FOLLOW US AND SHARE.