Cape Jasmine Fruit

The fruit of Gardenia jasminoides, harvested in autumn when it ripens and takes on that characteristic orange-red tint, is one of the oldest natural dyes used in China (the saffron shade of the imperial fabrics).

Dried whole or sliced, it gives off a mild, woody scent. Its bitter savour is pronounced.

The reference herb for constitutions where heat settles deep in the Three Burners and stirs the Spirit.

Traditionally used when heat keeps the Spirit (Shen) from settling at nightfall, heats the Fire Phase and the Wood Phase, or shows at the surface as a persistent yellowish hue.

• Decoction: 6 to 9 g, simmer for 20 to 25 minutes
• Roasted form (Chao Zhi Zi): a softened version, milder for sensitive constitutions
• External use: the powder mixed with egg white and applied locally to bruised areas, a traditional use

To be avoided in cases of deficient Yang with deep cold or of chronically loose stools.

A pronounced bitter flavour: the Chao (dry-fried) version is better tolerated by delicate constitutions.