Tears of peach/Prunus persica/Peach gum(16 oz)
Tao Jiao 桃胶 Peach gum, the delicious resin collected from Chinese peach trees, is rich in collagen, galactose, rhamnose, an anti-inflammatory, rejuvenating, skin-beautifying natural sugar, and amino acids. Collagen does far more than make our skin look youthful and taut. It’s a triple-helix protein that makes up a good deal of our body mass, in the form of tendons, bones, muscles and, yes, skin. Collagen is present in our corneas and the space between each vertebra. It’s a critical part of the human body, and peach resin is used in traditional Chinese medicine to replenish and preserve it.
From the manufacturer: Peach tree gum is a resin secreted from the bark of Rosaceae peach or mountain peach harvested in summer. Rinse it and soak it in water overnight, wash away impurities, and dry it. [When soaked, it expands 8-10 times it size and the dried gum has a long shelf life.]
The taste is delicious, sweet and bitter; and its effects are neutral [not heating and is slightly cooling.]
This product has irregular lumps, teardrops, etc., with different sizes. The surface is light yellow, yellowish-brown, and translucent. The texture is soft, dry and hard, and the drops are shiny. Slightly airy, sticky [gummy] in water.
It is traditionally used for chyluria, the urinary excretion of chyle, a lymphatic fluid. [Non-parasitic causes of chyluria include tuberculosis, congenital anomalies, trauma, post-surgery infections and malignancy. The cause of the disease is due to the obstruction and the rupture of the lymphatic system into the urinary system.]
Peach gum is also used for diabetes, urinary tract infection, dysentery, stone leaching, blood cleansing. It enters the Large intestine and Bladder meridians.
Dosage Oral administration: decoction, 9-15g, or into pills or powder.
- Papaya stewed peach gum
1 papaya, 10 grams of peach gum.
Peach gum is soaked in clean water for more than 12 hours until it becomes soft and the volume can increase more than 10 times. 10 grams of peach gum is enough to eat two meals.
Wash the soft soaked peach gum carefully and repeatedly to remove black impurities and break it into small pieces. Add a little water to the peach gum and steam it for about 30 minutes.
Cut the papaya in half, remove the seeds, pour the water-steamed peach gum into the papaya, sprinkle a little rock sugar, and continue steaming for about 20 minutes.
- Peach gum Tremella syrup
15 grams of peach gum, 1 pear (300 grams), 30 grams of rock sugar, 5 grams of white fungus.
For 5 grams of peach gum, soak in 1000 ml of water. Soak the peach gum in clean water overnight (about 12 hours) until it softens and the volume can increase by about 10 times. Then carefully remove the black impurities on the surface of the soft soaked peach gum, and after repeated washing with water, break it into even, small pieces.
Soak the white fungus in water for 20 minutes to soften, then break it into small flowers by hand.
Peel the Sydney pear and cut into 1cm-sized cubes.
Put the peach gum, white fungus, and water in a pot. After it is boiled on high heat, change to low heat and continue to cook for 30 minutes. At this time, the soup begins to become a bit sticky.
Add the diced pears and cook for 5 minutes, then add rock sugar and cranberry, and cook for 3 minutes while stirring, until the rock sugar is completely melted and the soup thickens.
- Peach gum and jiao rice soup
a spoonful of saponified rice, peach gum, rose sauce, 6 red dates. Wash the peach gum and saponia rice separately and soak them in water. After soaking for 8 hours, rinse the peach gum and saponia rice briefly, then put them in a casserole, and add 6 red dates.
Add enough water to the casserole and bring it to a boil. Turn to medium and low heat for 2 hours and it will be ready. Stir it from time to time during this period.
Add 1 tablespoon of rose sauce to the bowl, pour the cooked peach gum and saponia rice into the bowl while it is hot and stir well.