Bai Bu (Stemona Root) (Firm, with deep longitudinal grooves)

First-grade Bai Bu (Stemona Root) slices (Wrinkled edges, soft texture)

Bai Bu (Stemona Root) slices (Semi-transparent center column, flat and distinct)

Bai Bu (Stemona Root) slices

【Naming】

Bai Bu (Stemona Root)

 【Source】

別錄中品 (Ming Yi Bie Lu, Middle Grade)

 【Commonly Used Level】

C

 【Botanical Origin】

The tuberous roots of several different plants of the Stemona genus in the Stemonaceae family. The three most commonly used are: Stemona sessilifolia (Miq.) Franch. et Savat., Stemona japonica Miq., and Stemona tuberosa Lour.

 【Characteristics】

The tuberous roots are spindle-shaped and shrunken, about 4-17 cm long, usually 8-13 cm being more common. The diameter of the swollen part is approximately up to 1 cm. The outer surface appears light yellow to brownish-yellow, and the outer layer is corky, firm, and has irregular deep longitudinal grooves. The texture is relatively tough and soft.
Prepared slices are obliquely cut or top-cut, forming irregular-shaped slices, about 1-2 mm thick, with extremely wrinkled edges. The cross-section is yellowish-white and the texture is soft. After being processed with honey, it appears yellow and sticky.

 【Processing】

1. Raw Bai Bu (Stemona Root) 2. Steamed Bai Bu (Stemona Root) 3. Honey-fried Bai Bu (Stemona Root)

 【Identification】

The best quality is characterized by large size, thick strips, plump and fleshy texture, thickness, white color, and no reed head (without rhizomes).

 【Category】

Root Category