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Description
Kosher
Polygonum multiflorum Thunb.
The curing process is to stew or steam the ho-shou-wu in black soybean (heidou) juice for several hour. Sometimes as long as 3 days, and then dry the roots. The black soy bean juice is prepared by boiling black soybeans in water for about 4 hours; the liquid that is left after the cooking is poured off and the beans are cooked again with less water for 3 hours; the resulting extract is combined with the former extract to make the juice.
Contains Sulfites.
Polygonum multiflorum Thunb.
The curing process is to stew or steam the ho-shou-wu in black soybean (heidou) juice for several hour. Sometimes as long as 3 days, and then dry the roots. The black soy bean juice is prepared by boiling black soybeans in water for about 4 hours; the liquid that is left after the cooking is poured off and the beans are cooked again with less water for 3 hours; the resulting extract is combined with the former extract to make the juice.
Contains Sulfites.
