Northern Schisandra Fruit (oblate, purplish-red, moist, seeds kidney-shaped)
Southern Schisandra Fruit (smaller grains, reddish-brown)
(Top) Southern Schisandra (Kadsura japonica) (Bottom) White Northern Schisandra
(Top) Northern (Bottom) Southern Schisandra Fruit
(Top) Northern Schisandra Fruit (1. Frosting 2. Wine-steamed, shiny seeds) (Bottom) Inferior Southern Schisandra (rough seeds)
Korean Schisandra Fruit
Dyed Southern Schisandra Fruit
【Name】
【Source】
Superior Grade in Classic of Herbal Medicine
【Common Usage Level】
C
【Botanical Origin】
The dried mature fruit of Schisandra chinensis Baill. and Schisandra sphenanthera Rehd. et Will.
【Characteristics】
(1) Northern Schisandra Fruit: The fruit is spherical or oblate, often several adhered together, 5~8㎜ in diameter, the outer skin is purplish-red or dark red, moist and oily, wrinkled and flattened, into irregular shapes. The pulp is very soft, showing dark purplish-red, semi-transparent, often several connected together; containing 1~2 seeds inside, kidney-shaped, brownish-yellow, smooth, shiny and hard, seed kernel white, the pulp has a weak and special aroma, tastes sour and salty, the seeds have aroma after being broken, taste pungent and bitter. Chewing it, it has sour, sweet, salty, bitter, and pungent tastes, hence the name “Five Flavors”.
(2) Southern Schisandra Fruit: The fruit is irregular in shape, smaller, 2~5㎜ in diameter, the surface is dark red or brownish-red, the pericarp is thinner and harder, without luster, containing 1~2 seeds inside, the seeds are kidney-shaped, slightly smaller than the Northern Schisandra Fruit seeds, the surface is yellowish-brown, the ridge has wart-like protuberances (Schisandra sphenanthera), or the whole body has wart-like protuberances (Schisandra propinqua), slightly granular, rough, without luster.
Vinegar-prepared Schisandra Fruit: The surface is black, with a slight sour taste. Wine-prepared Schisandra Fruit: The surface is dark brown, with a slight wine aroma. Honey-prepared Schisandra Fruit: The surface is dark brown, sticky, with a slight sweet taste.
【Processing】
1. Raw Schisandra Fruit 2. Vinegar-prepared Schisandra Fruit 3. Wine-prepared Schisandra Fruit 4. Honey-steamed
【Identification】
Illustrated Classic of Materia Medica: “Those with a sweet taste are the best”. Classified Materia Medica: “Erya: Its taste is sour, salty, bitter, pungent, and sweet. The one with all flavors is genuine”, “[Illustrated Classic] says… it is green when raw and purple when ripe, the one with a sweet taste is good”. Compendium of Materia Medica: “Lei Xiao said that the small, wrinkled, and blistered ones have a layer of white salt frost, and the ones whose taste is sour, salty, bitter, pungent, and sweet are all complete are genuine”. Handy Book of Benevolent Art: “Northern Schisandra Fruit is better”. Essentials of Materia Medica: “The purplish-black ones produced in the north are good”. True Transmission of Medicine: “Schisandra Fruit, only the Liaoning Schisandra is the best”. Identification of Good and Bad: “The surface has wrinkles, presenting large grains of purplish-black, and those with a sweet taste are good products”.
The best are those that are purplish-red, large grains, thick flesh, oily, and lustrous. Those that are picked early (September) have a light red pericarp, loose skin and thin flesh, and are not oily.
【Section】
Fruit Category