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Planting peach trees was once a tradition, but planting jujube trees is what I desire. Its fruit is a delicious delicacy, and its wood is also a fine material.
Ode to the Jujube by Wang Anshi from the Northern Song Dynasty
Wang Anshi’s poem expresses admiration for the jujube tree, praising both its delicious fruit and fine wood. However, the jujube we are discussing now belongs to the same family but a different species. It has also been highly regarded by later generations.
According to the fourth edition of the Taiwan Chinese Medicine Dictionary, sour jujube seed
(http://en.whatsintcm.com/dt_articles/%e9%85%b8%e6%a3%97%e4%bb%81/)is the dried mature seed of the Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H.F. Chow, a plant in the Rhamnaceae family. It is mainly produced in Henan, Hebei, and Shaanxi. Sour jujube is typically harvested in late autumn after the fruit has matured in August. The fruit flesh and seed shell are removed to collect the seeds, which are then dried for later use. It is also known as Huai jujube seed, jujube seed, sour jujube seed, mountain jujube seed, and thorny sour jujube.
The Shennong Bencao Jing records: “Sour jujube is sour and neutral. It treats cold and heat in the chest and abdomen, stagnation of evil qi, and limb soreness and numbness. Long-term use can strengthen the five organs, lighten the body, and extend life.” It is classified as a superior-grade herb, highlighting its esteemed efficacy. It is mainly used to calm the mind, stabilize the spirit, astringe sweat, and generate fluids, and is commonly used to treat insomnia, nightmares, restlessness, memory loss, and neurasthenia.
Typically, raw sour jujube seeds are flatly oval or elongated, 5–8mm in length and 4–6mm in width, with a reddish-brown or purplish-red surface and a slight luster. One side is relatively flat with a raised longitudinal line in the center, while the other side is convex. The seed has a small indentation at one end. After removing the seed coat, the pale yellow, oily endosperm is visible inside. It has a slight aroma and a bitter taste. The best quality seeds are full and plump, with a red-brown skin and free from impurities like seed shells.
Different processing methods are used depending on clinical applications. Commonly, sour jujube seeds are pan-fried, a method in which clean seeds are stir-fried over a low flame until they puff up, change color slightly, and emit a fragrance, then cooled for use. Another method is to char the seeds by stir-frying them in a hot pan until the surface turns dark brown and the seed coats crack, then cooling for use.
Due to the high efficacy and price of jujube seed (Suan Zao Ren), there are often cases of adulteration in the market. A common adulterant is the seed of Ziziphus mauritiana, also known as Li Zao Ren, which is considered authentic in Yunnan, China, but is sold under the name “Suan Zao Ren,” causing market confusion. Its peel is called Dian Zao Pi and is used as a substitute for Schisandra chinensis in Yunnan, hence the alternate name “Zao Pi” for Schisandra chinensis. However, the production of Yunnan Li Zao Ren is relatively low, and most of it is produced in Vietnam and Myanmar, and is sold as “imported jujube seed” in the Chinese market. The main difference between it and authentic jujube seed is that the former is usually brown or yellowish-brown, while the latter is purplish-red or purplish-brown. Additionally, Dian Zao Ren has dark spots on its surface, while Suan Zao Ren does not. Furthermore, Dian Zao Ren has no lines on either side, whereas Suan Zao Ren has a ridge line in the middle of one side. Another adulterant is the seed of Mucuna pruriens, which is brownish-yellow or yellow when fresh and turns purplish-red or purplish-brown when cooked. It resembles jujube seed but is round and lacks a point, while jujube seed has a small point. Mucuna pruriens also has no lines on either side, while jujube seed has a ridge line in the middle of one side. Moreover, as Mucuna pruriens is a legume, it has a beany taste when chewed, whereas jujube seed has a sweet taste. Another adulterant is the seed of Hovenia dulcis, which is mistakenly used as a substitute for jujube seed in some regions of China, such as Wenjiang and Mianyang in Sichuan. Since most Chinese herbal medicines in Taiwan are imported from China, this adulterant can also be found in the Taiwanese market. However, due to some similarities in appearance between Hovenia dulcis and jujube seed, they can be distinguished by the following characteristics: Hovenia dulcis is flat and round, with a glossy brownish-black or reddish-brown surface, and both sides are symmetrical and flat without longitudinal lines, while jujube seed is relatively flat on one side and convex on the other. The seed coat of Hovenia dulcis is harder and has a slightly bitter and astringent taste, while the seed coat of jujube seed is easier to break and has a sweet taste. Lastly, the seed of common jujube (Ziziphus jujuba) is sometimes used as an adulterant, but it can be easily distinguished by its larger size, being 1-2 times larger than jujube seed.
Apart from the aforementioned adulterants, it is common to find in the market situations where different adulterants are mixed together and sold. Therefore, when purchasing, consumers need to carefully examine each individual seed, or buy from reputable sellers to avoid purchasing counterfeit products. In Taiwan, the Food and Drug Administration has classified jujube seed as a food ingredient, thus subjecting it to strict food regulations. Moreover, the Taiwan Chinese Materia Medica has set standards for heavy metal content, aflatoxin content, and sulfur dioxide content in jujube seed, ensuring the safety of its use by the public.
Image provided by Professor Zhang Xianzhe, Authentic Medicinal Herb Illustrated Guide http://en.whatsintcm.com