[Sca-cooks] "Sugared Cocoons" from Qimin Yaoshu

[Terry Decker]

"Medicinal Uses: The first documented use of gardenia in Chinese herbology, 
or herbal medicine, was from the Han dynasty ( AD25-AD220). Gardenia leaves, 
flowers and fruits were included in several canon or formulas, which are 
mostly remedies for the common cold. In Asia, gardenia is known as the 
'happiness herb' because it is said to detoxify the liver, thereby releasing 
negative emotions. This may have led to the association between gardenia and 
love, healing and spiritually.

In China, gardenia flowers are used to flavor herbal teas, often in 
combination with other herbs and flowers such as chrysanthemums. Gardenia 
infused teas are known to detoxify the blood, relieve congestion and help 
lower LDL, or bad, cholesterol. Externally, gardenia is used for skin 
inflammation, sprains and has blood staunching properties. It is still used 
in the traditional medicine of Vietnam, internally as a hemostatic agent. "

https://herbs-herbal-supplements.knoji.com/herbs-gardenia-or-cape-jasmine-culinary-medicinal-uses-and-nutrition/

The only thing I knew it was used for was as a fever reducer ("drawing 
fire").  I'm completely unsure where it fits in the Chinese medical canon, 
which is older, similar and more complex than Galen's humoral theory.  And 
it appears to be less thoroughly covered due to the translation problems. 
The above little bit I came across suggests that it is a "cold" medicine 
used to treat "rising fire" afflictions.  If it was used to treat liver 
problems, then it may be a major medicine for, IIRC and my meager grasp of 
the subject is accurate, "Rising Liver Fire" is one of the major categories 
of medical problems in Chinese medicine.  The glycosides in gardenia would 
likely be useful in removing liver toxins.

All this leaves me wondering if tradition Chinese medical theory influenced 
Eastern cuisine in a similar manner to humoral theory influencing Western 
cuisine?  It's probably not a question I'll get around to investigating as I 
lack the cultural and linguistic knowledge necessary to the task.  Besides, 
I don't have the time to devote to what appears to be at least a half dozen 
doctoral theses.

BTW, thanks for sharing the recipe information.

Bear


I'd believe it for the color.  It's also used in Chinese traditional
medicine, although I don't know the details of how it's used.

On Wed, May 10, 2017 at 12:06 PM, Terry Decker <t.d.decker at att.net> wrote:

> Gardenia AKA jasmin AKA a lengthy list of other names produces a small
> fruit (Gardenia jasminoides fructus) where it flowers.  Culinarily, the
> fruits contain crocetin, also found in Crocus sativa, which produces the
> color saffron.  Medicinally, the fruits have some glycosides that may help
> to bind and excrete some toxins after ingestion.  Looking at your
> translation, I would say that the goal is to color the dish saffron rather
> than to modify the flavor.  There may be some religious or common belief
> significance to the color, but you are more likely than I to have that
> answer.
>
> Bear
>
>
> Has anyone cooked anything resembling these?  Does anyone have an idea 
> what
> effect the *Gardenia jasminoides* seeds/fruits might have on the flavor?
>
> --
> Þórfinnr Hróðgeirsson
>
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-- 
Alec Story
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