By Eric Brand

Pictured above is a very interesting specimen of Bai Zhu. In comparison to the standard product, this item is much more yellow, pliable, sweet, and aromatic. Standard Bai Zhu in its unprocessed state is usually less yellow and more grayish and pale in color, with a lighter aroma and a more brittle texture. The item pictured above is somewhat hard to find but it has until recently been generally available in good Chinatown pharmacies in the USA. It is generally sold as wild Bai Zhu, but in reality it is something slightly different- it is Bai Zhu cultivated in a special mountainous region, somewhat akin to a half-wild product.

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Wild Bai Zhu is largely depleted due to centuries of frequent use. About 8 million kilograms of Bai Zhu roots are cultivated annually to meet the global market demand. Typically the roots are graded based on size. Top grades contain less than 40 roots per kilogram, while second grade is basically considered to be less than 100 roots per kilogram. Under 200 roots/kg is considered third-grade. Fourth (lowest) grade roots are usually broken and have over 200 roots per kilogram.

Wild Bai Zhu traditionally comes from Zhejiang province, in the districts of Yu Qian, Lu Hua, and Tian Mu Shan, and is called Tian Sheng Zhu (or Tian Sheng Shu). However, according to the Zhong Yao Da Ci Dian (Great Encyclopedia of Chinese Medicinals) and Chinese journal articles on wild Bai Zhu population research, the wild population has been effectively exhausted for a long period of time. Nowadays the product that is sold as wild Bai Zhu is grown by taking Bai Zhu seeds from the Xin Chang region and planting them in the mountainous region of Yu Qian. This Yu Qian-cultivated product has a clear, strong fragrance and a strong sweet taste that is only mildly spicy. Generally speaking the product cultivated in Yu Qian is considered to be superior to the product grown in Xin Chang.

The item pictured above is characteristic of Yu Qian-grown Bai Zhu. I got the above specimen at the pharmacy DXD in San Diego; it was not expensive but the supply seems a bit inconsistent. It has been around for many years and I love to munch on it straight- unfortunately it sounds like the importer no longer carries it. It is an excellent and distinctive form of Bai Zhu- somewhat akin to Jiangyou Fu Zi, Chang Bai Shan ginseng, or “Xin Hui” Chen Pi.