Why is Cistanche black? Why is Cistanche black?

In fact, some wild cistanche and planted cistanche will be black, which is a normal phenomenon. However, the common cistanche is generally earthy yellow, strip-shaped, and has some diamond-shaped irregular distribution on the surface. The purpose of this is to make its medicinal properties stronger, and the color of Cistanche after artificial processing is black, but there are also some unprocessed Cistanche Cistanche is also black, but the common ones are generally earthy yellow, strip-shaped, and there will be some diamond-shaped irregular distribution on the surface.

Cistanche is a relatively well-known Chinese medicinal material, and it is currently only distributed in a few areas of China. Cistanche has a very high edible value and is generally common in gray-brown color. Now you will see a black cistanche on the market, so what is the reason for this color?

Presumably many people will be puzzled, in fact, there is a certain connection between its growth or post-processing.

On the market, we can see Cistanche in two colors, one color is yellow-brown, and the other color is black. Some buyers think that it is bad when they see black cistanche, but in fact, the real situation is not like this, the black cistanche may have been processed, while the yellow-brown cistanche has not been processed, and it may also be caused by different processing and preservation methods.

Black cistanche.

It is caused by excessive oxidation, such cistanche is not good, and most of the black cistanche will deteriorate and even become moldy.

For example, bananas, if they are left out for a long time, they will turn black.

Now there are a lot of fresh and dried slices of cistanche on the market, the color is beige, such cistanche is relatively fresh and better, Alxa, Inner Mongolia.

Autumn cistanche will be even better.

Cistanche grows in the desert of Inner Mongolia in Xinjiang, where the sun is abundant and the sunshine is long, in order to better absorb the only water in the desert and reduce the evaporation of sunlight and photosynthesis, it is black. In daily life, the inner color can absorb sunlight and moisturize, so plant seeds can maintain health and moisten the intestines. Solid farmers often use black plastic molds to cover the ground, reduce sunlight, evaporate ground moisture, and moisturize.

The raw ones are earthy yellow, and the ones sold in pharmacies are generally made of alcohol, so they are black.

How can you tell if Cistanche is good or bad? Rong Cube tells you!

Cistanche sold in the market can be roughly divided into three categories: whole Cistanche, Cistanche black slices and Cistanche fresh and dried slices. The whole Cistanche is directly dried or shade dried in the most traditional way, which is similar to the black slice of Cistanche, which is cut into slices, salted, concocted, air-dried, and sliced.

In the end, the finished product will still be the same black, with sand grains, and even the brewed wine will be black. These two kinds of cistanche** are generally low! After peeling, cleaning, slicing, cleaning, baking, and layer by layer, the fresh and dried slices of Cistanche retain the original color of Cistanche, which is cleaner, more hygienic, and has a better taste, and the nutritional value has also been greatly improved.

This kind of cistanche is generally high! Which Cistanche is better, I'm sure you already have the answer!

Cistanche is sweet, salty, warm, and returns to the kidney and large intestine meridians.

Cistanche has a salty taste into the kidneys, sweet and warm and moisturizing, the medicinal power is slow, and it is not very dry and hot. Entering the kidney meridian, it can replenish kidney yang and benefit sperm and blood; Entering the large intestine meridian, it can moisten the intestines and slow down the laxative.

This product mainly contains echinacoside, verbascoside and other phenyl ethanol glycosides, strychnine acid and other iridoid ether terpenes, pine alcohol and other lignin components, as well as alkaloids, sugars, sugar alcohols, sterols, a variety of trace elements and other components, with the function of tonifying kidney yang, benefiting sperm and blood, moistening the intestines and cong to guess the stool.

Medicine**. Fig.1 Cistanche decoction pieces of Chinese herbal medicine.

Fig.2 Cistanche decoction pieces of Chinese herbal medicine.

Cistanche is mainly produced in**?

It is mainly produced in Inner Mongolia, Xinjiang and Gansu.

Cistanche is mainly used in the medicine site**?

Cistanche medicine site:

Dried fleshy succulent stems with scaly leaves of Cistanche deserticola or Cistanche tubulosa (Schenk) wight.

Characteristics of Cistanche in medicinal parts:

Cistanche is oblate cylindrical, slightly curved, 3 15 cm long and 2 8 cm in diameter.

The surface is brown or grayish-brown, densely covered with fleshy squamous leaves arranged in a shingle-like pattern, usually with the tip of the scale leaf broken. Weight, hard, slightly flexible, not easy to break, brown in section, with light brown punctate vascular bundles, arranged in a wavy ring. The gas is slight, sweet and slightly bitter.

Cistanche tubulopus is spindle-shaped, flattened spindle-shaped, or flattened-columnar, slightly curved, 5 25 cm long, and diameter. Surface tan to black-brown. Granular in section, grayish-brown to grayish-brown, scattered punctate vascular bundles.

Cistanche is a very famous Chinese medicinal herb and is sold in many pharmacies. But the quality of Cistanche is indeed uneven, so can you eat Cistanche when it turns black? Why is Cistanche black?

Can you eat cistanche when it turns black.

Generally, there are two kinds of cistanche seen on the market, one is yellow-brown and the other is black. Some people think that the black cistanche is bad, but it is not, the black cistanche may have been processed, the yellow-brown color is not concocted, and some are different because of the different origins, the methods of processing and preservation are also different, depending on personal preference, both can be purchased.

Is it normal for Cistanche to be black.

Sweet cistanche is better for those who are fat and soft, have large blocks, fine scales, and gray-brown color; Salted cistanche is black in color, thick and waxy, with thin scales and round and flattened, and sesame dots on the section are preferred. The quality of sweet cistanche is better than that of salty cistanche. Cistanche in Inner Mongolia was significantly better than Cistanche in Xinjiang.

There have been selected large strips of Xinjiang cistanche after steaming to make it blackened and then passing off as Inner Mongolia cistanche, the scales are coarse and the texture is restored to hard after ten dryness, and there is little oiliness.

What color is Cistanche.

Cistanche is divided into many kinds, and the common cistanche is Alxa Cistanche, as well as the tubular cistanche in Xinjiang. Earthy yellow is the original color of Cistanche, and the whole root is sliced and then dried to make it earthy yellow. There are two types of oily black, one is from the root of Cistanche, which looks a little oily black, and the other is the whole root is dried and then dried, just like dried apples.

If you buy Cistanche, it is recommended that you buy Alxa's Cistanche Fresh and Dried Tablets, Alxa Cistanche is highly nutritious, and Cistanche Fresh and Dried Tablets are easy to preserve, and it is also very convenient to eat. It's available online.

How to choose Cistanche.

The fleshy stems of Cistanche are long and oblate, cylindrical, 3 to 15 cm long, 2 to 8 cm in diameter, thick at the bottom and thin at the top. The surface is tan or grayish-brown, densely covered with fleshy scales arranged in a shingle-like pattern, and the scales are diamond-shaped or triangular. Weight, hard and hard to break.

The section is brown, with light brown punctate vascular bundles, arranged in a wavy ring, and the wood part occupies about 4 5, sometimes hollow. The gas is slight, sweet and slightly bitter. It is better to have stout, dense scale leaves, and soft and moist quality.

Why is Cistanche black? The main reason is that Cistanche is produced in Inner Mongolia and has a relatively high oil content. Cistanche is exposed to sunlight when it is dug up from the desert.

In August, the temperature reached 389 degrees, and Chang Blind added Cistanche oil. Exposure to high temperatures will scorch the surface of Cistanche. So it looks like it's black and wide-colored.

It also dries the water in Cistanche. Having said all this, everyone should ask why Cistanche is black. So don't worry, it's not broken.

It's just Cistanche processing. Only in such an environment can cistanche be easily and completely dried.

1. Tan or gray-brown.

Cistanche is a dried fleshy stem with scaly leaves of the Liedangaceae plant, generally speaking, its surface is tan or gray-brown, and the cut surface is yellow-brown, gray-brown or tan.

But now there are some merchants on the market who give inferior cistanche to consumers for profit, so you must choose carefully when buying cistanche.

2. It is obtained after processing.

At present, there are three main types of cistanche sold on the market: one is the whole Cistanche, the other is the black slice of Cistanche, and the remaining one is the fresh dried slice of Cistanche.

Among them, the black slice of Cistanche is a finished product made by cutting the whole Cistanche into slices, and then going through the procedures of adding salt, processing, air drying, and slicing, so the color of the sliced Cistanche will also become relatively black, and there is also a certain amount of sand in it.

3. You can soak in water appropriately to drink.

The color of Cistanche after processing is generally darker, and black is also a common color, so as long as Cistanche does not deteriorate, it can be appropriately used to soak in water and drink.

However, because the concentration of active ingredients in Cistanche is high, if it is used to soak in water, it cannot be completely dissolved, and it is easy to cause a waste of resources, so it is recommended to use it for decoction or repeatedly brew it with hot water.

4. Each has its own advantages.

Cistanche is a nourishing Chinese herbal medicine, and soaking it in wine can promote the precipitation of the active ingredients of the drug, and because the liquor itself also has the effect of invigorating blood, it is better to soak it in wine from the perspective of medicinal efficacy.

But generally speaking, the production process of soaking in wine with Cistanche is more complicated and takes a long time, while it will be more convenient to use Cistanche to soak in water, and you can drink it immediately after soaking, so from the point of view of convenience, soaking in water will be better.

The fresh dried slices of Cistanche are peeled, cleaned, sliced, sterilized, and dried. The cistanche that comes out after that is the golden meat cistanche and the fresh dried pieces of cistanche.