Jin Ying Zi (Large Cherokee Rose Fruit) (Vase-shaped, reddish-brown, with prickly bristles, persistent calyx at the top, residual fruit stalk at the base, and prickly bristles)
Large Cherokee Rose Fruit
Small Cherokee Rose Fruit (Round, reddish-brown, glossy)
[Name]
[Source]
Shu Ben Cao (Materia Medica of Shu)
[Common Usage Level]
E
[Botanical Origin]
The dried, ripe fruit and receptacle of Rosa laevigata Michx. and Rosa taiwanensis Nak., both belonging to the Rosaceae family.
[Characteristics]
(1) Large Cherokee Rose Fruit: The external part is a false fruit developed from the receptacle. The receptacle is enlarged into a vase shape, 2.5~4㎝ long, with a central diameter of about 1~1.5㎝. The outer surface is dark reddish-brown, slightly glossy, and covered with numerous prickly bristles. The bristles fall off, leaving brown spots. The base gradually narrows, sometimes with a stalk. The middle part is fleshy, and the upper part is slightly constricted. The outer side has a persistent calyx. When the receptacle is cut open, the inside is dark yellow. The pointed lower end of the calyx on top is densely covered with shiny fine hairs. It contains 30~50 achenes (small, dry, one-seeded fruits). The receptacle has a slightly sour smell and a sweet, slightly astringent taste.
(2) Small Cherokee Rose Fruit: The dried fruit is oval, about 6~8㎜ long, with a fruit stalk and persistent calyx lobes at the top. The outer skin of the fruit is reddish-brown, with a luster. The inside is a fleshy pericarp (fruit wall). The seeds are yellowish-brown, and there are white hairs between the flesh and the seeds. The flesh has a sweet and sour taste.
[Identification]
Illustrated Materia Medica: “It is said that the white-flowered variety is better.” Appraisal of Good and Bad: “The best ones are light and brittle in texture, with a slight astringent taste and a sweet taste.”
There are Jin Ying Zi and Jin Ying Zi pulp (meat) available on the market. Jin Ying Zi refers to the whole fruit, containing seeds and fine yellow hairs. The better quality ones are dry, red in color, have surface bristles completely removed, and are free of insect damage and miscellaneous materials such as stems and leaves. Jin Ying Zi pulp is the receptacle portion left after removing the achenes and fine hairs and is not graded.
[Category]
Fruits