A cornerstone of East Asian herbal food culture, traditionally associated with deep nourishment and seasonal restoration — especially valued in autumn and winter preparations. Created through repeated steaming and drying of raw rehmannia (生地黃), often with rice wine, which darkens the root and deepens its character. The process traditionally involves up to nine cycles ("九蒸九曬"), transforming a cooling root into a warming, richly nourishing ingredient.

Origin: China

Sourced from a USDA Organic certified supplier.