Kaki Calyx (Shidi) (Thickly raised in the middle, thin edge of the fruit-fall scar, persistent calyx shaped like a lid, lobes curled back and easily broken, surface reddish-brown, inner surface densely covered with yellowish-brown villi)

Dried Persimmon Cake

Persimmon Frost (Shishuang)

Persimmon Frost Cake (Shishuangbing)

【Naming】

Kaki Calyx (Shidi)

 【Source】

別錄‧柿 (Bielu, Persimmon)

 【Common Usage Level】

E

 【Botanical Origin】

The dried persistent calyx of the persimmon tree Diospyros kaki L. f. Dried persimmon cake is a cake-like food made from processed persimmon fruit. Persimmon frost is the white powdery frost that appears on the surface during the production of dried persimmon cake, which is then further processed.

 【Characteristics】

(I) Kaki Calyx (Shidi): The dried persistent calyx is shaped like a lid, with a fruit stalk in the center of the top, or a round hole left after it falls off. The middle of the calyx is thicker, and the edge has four lobes, which are often curled upwards and easily broken. The base is connected into a saucer shape, 1.5-2.5㎝ in diameter and 1-4㎜ thick. The outer surface is reddish-brown, the surface has dense fine yellowish-brown short villi and is glossy, and the center has a circular raised scar left by the abscission of 1 fruit. It is thin and light in weight. It has no odor and a涩(se) taste (astringent).
(II) Dried Persimmon Cake: It is flat and round, flat at the bottom, slightly raised on the top, about 6㎝ in diameter and about 6㎜ thick, grayish-white, smooth, and easily broken. It has a weak odor, a sweet taste, and a cooling sensation.
(III) Persimmon Frost: It is a white powder and easily deliquesces.

 【Identification】

《Pao Zhi Quan Shu》: “Those with fewer pits are better.” 《Yan Fang Xin Bian》: “Dried persimmon cake: larger ones are better.”
Those that are large, reddish-brown, hard in texture, astringent in taste, and have persimmon frost on the surface are better.

 【Category】

Fruits