English
Chinese
How helpless the deep autumn in the southern land,
Holding red beans, I caress them with my hands.
Clustered together, they are originally emotionless,
Who entrusted them with this idle sorrow?
“Red Bean Poem” by Wang Guowei
The poem speaks of the deep autumn season in the south, and how the red beans in hand are gently rubbed time and again. These clustered red beans are originally emotionless objects, but who has placed their idle sorrow upon them? Although this is said, the benefits of consuming red beans for the body are indeed significant.
According to the fourth edition of the Taiwan Herbal Pharmacopoeia, red adzuki beans (赤小豆) are the dried mature seeds of the Fabaceae plant Vigna umbellata (Thunb.) Ohwi & H. Ohashi. Also known as rice red beans, pig liver red beans, and degree red beans, they are primarily produced in Zhejiang, Hunan, Guangdong, and Jiangxi provinces, with some cultivation in southern Taiwan alongside the significant production of red beans. Typically, they are harvested in the autumn when the pods mature but before they crack open. The whole plants are cut and dried, and once dried, the seeds are threshed and impurities removed before further drying for storage. The medicinal material is oblong and slightly flattened, with a deep purplish-red surface that has a slight sheen. It is hard and not easily broken, with a faint aroma and a slightly sweet taste. The best quality is indicated by solid, firm, plump, and purplish-red beans.
The “Shen Nong Ben Cao Jing” records: “Red adzuki beans are used to drain water and eliminate swelling, pus, and blood. They grow in flatlands.” This explains that they have the effect of reducing water retention and also eliminating swelling and pus. Additionally, Li Shizhen, the author of the “Compendium of Materia Medica,” stated: “This bean is used medicinally when it is small, tight, and dark red. Those that are slightly larger and bright red or light red do not have medicinal properties.” This clarifies the selection criteria for red adzuki beans.
When purchasing red adzuki beans, you may encounter similar looking varieties, so it’s important to be cautious. One common mix-up is with red beans, also known as adzuki beans. Here are a few ways to differentiate them:
Shape: Red beans are usually short and cylindrical, while red adzuki beans are long, oval, and slightly flat.
Surface: Red beans have a dark reddish-brown color with a glossy surface, while red adzuki beans are dark purplish-red with less gloss.
Diameter: Red beans are about 0.4-0.6 cm in diameter, whereas red adzuki beans are smaller, about 0.3-0.5 cm.
Hilum: Red beans have a non-protruding hilum, while red adzuki beans have a line-shaped protruding hilum.
Another potential mix-up is with pigeon peas, which are round and a deeper red color with a diameter of about 0.6-0.9 cm, and typically lack gloss, making them easy to distinguish.
Additionally, a type called bamboo beans might be mistaken for red adzuki beans. Bamboo beans can be red, green, or yellow-green in color and have a similar shape to red adzuki beans. However, bamboo beans are generally larger, and their seed color is different. Red adzuki beans have a milky white interior, while red bamboo beans are yellow inside. If the color isn’t clear, you can taste them—red adzuki beans have a stronger beany flavor, while red bamboo beans are milder. Finally, if unsure, you can grow them to see the leaf shape. Bamboo beans have leaf tips that are narrow and sharp, resembling bamboo leaves, which is why they are called bamboo beans.
These identification methods should help you make an informed and accurate purchase. Previously, bamboo beans that were green and resembled red adzuki beans were mistaken for mung beans and sold as such, so be careful when buying.
Red adzuki beans are a commonly used traditional medicine among the people of Taiwan. The Taiwan Food and Drug Administration (TFDA) has established regulatory standards for sulfur dioxide content and permissible levels of heavy metals such as arsenic, cadmium, mercury, and lead in these beans. Therefore, consumers can use red adzuki beans with confidence, knowing they meet these safety standards.
Image provided by】Professor Zhang Xianzhe《Authentic Herbal Medicine Atlas》http://en.whatsintcm.com