Suan Zao Ren (Sour Jujube Seed) (Stir-fried) (Flat round or oval, reddish-brown, smooth and glossy with cracks, seed coat brittle, endosperm white, cotyledons light yellow)

Suan Zao Ren (Sour Jujube Seed)

【Naming】

Suan Zao Ren (Sour Jujube Seed)

【Source】

Shen Nong’s Classic of Materia Medica, Upper Class

【Common Usage Level】

C

【Botanical Origin】

The dried mature seed of *Zizyphus jujuba* var. *spinosa* (Bunge) Hu ex H.F.Chow [synonym: *Zizyphus sativa* var. spinosa (Bge.) Schneid.], a plant in the family Rhamnaceae.

【Characteristics】

It is flat-round or oval, slightly resembling a ladybug in that one side is raised. It is 5-9 mm long, 5-7 mm wide, and about 3 mm thick. The surface is reddish-brown to purplish-brown, and lighter or yellowish in immature specimens, and smooth. One side is relatively flat, with a clear raised line or longitudinal striation in the center, and the other side is slightly raised with a slightly thin edge. There is a clear hilum at the tip, and a slightly raised chalaza at the other end. After peeling off the seed coat, a whitish endosperm can be seen adhering to the inside of the seed coat. There are two cotyledons, round or oval, yellowish-white, thick and oily. It has a weak odor and a bland taste.

【Processing】

1. Stir-fried Suan Zao Ren (Sour Jujube Seed) 2. Charred Suan Zao Ren (Sour Jujube Seed)

【Identification】

Yao Jian: “Raw grinding is best.” Yao Zheng: “Both Chinese and Japanese have it. The one produced in China is better.” It is best to have large, full grains, purplish-red color, smooth and oily, unbroken shells, and no insect damage.

【Category】

Seeds