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Fermented dangshen

Regular price: €25,99
Regular price
Sale price: €25,99

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Our fermented Dangshen is gently matured over several months using a traditional internal fermentation process. During this time, the root develops a pleasantly sweet and sour aroma and unfolds its natural bioactive properties. In traditional Asian herbal medicine, Dangshen is valued for its restorative and strengthening effects, especially during periods of increased stress. Fermentation makes it particularly digestible and versatile for use in the kitchen.

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Ingredients
95% Dangshen (Codonopsis pilosula, fermented), 5% honey (fermented). Made through natural fermentation without artificial additives.
Recommended consumption
Versatile for use in the kitchen, e.g., in soups, hot dishes, salads, or as a special ingredient in creative recipes. Enjoy in small amounts according to personal taste.
Use
In traditional Vietnamese medicine, Dangshen is valued for its restorative and strengthening properties, especially to support recovery after prolonged stress or illness. It is traditionally associated with promoting digestion, blood formation, endurance, and overall vitality. Additionally, Dangshen is considered strengthening for the nervous system and is traditionally used to support memory and concentration. By promoting blood circulation, it can help support the lungs and spleen and is also traditionally used for intestinal complaints. Fermentation can further enhance these properties.
Extension
The Dangshen roots come from wild collection in forest gardens and are carefully selected. They then undergo a gentle fermentation process lasting three to four months. The resulting brown to black coloration is a sign of the maturation process and a quality feature of the traditional processing.

FAQs

What is Dangshen and what is it traditionally used for?

Dangshen (Codonopsis pilosula) is traditionally used in Vietnamese and Chinese herbal medicine to support energy, endurance, and overall body functions, especially after prolonged periods of exertion.

What does fermented Dangshen taste like?

The taste is pleasantly sweet, slightly sweet and sour, and mild. Through fermentation, Dangshen acquires a balanced aromatic depth without bitterness.

How can fermented Dangshen be used?

Fermented Dangshen is suitable for soups, warm dishes, salads, or as a special ingredient in creative recipes. It can be combined in both savory and slightly sweet ways.

Why is the fermented Dangshen dark-colored?

The brown to black color develops during the three- to four-month fermentation and is a natural quality characteristic of the ripening process – not an indication of spoilage.