Efficacy of Gardenia: cold in nature, bitter in taste, golden in color and bitter in fruit, with the functions of clearing heat, purging fire and cooling blood. Because gardenia tastes bitter, the dosage must be controlled when using it.
Shape: bright yellow epidermis, reddish brown cross section, oval, oval or rectangular.
Distribution: Jiangxi and Hunan are the best.
Storage: sealed in a ventilated and dry place.
Dosage: Generally, when boiling brine, the dosage of soup or water is 50kg, and the dosage of Gardenia is 40g.
Gardenia pigment is a water-soluble carotenoid, which is easily absorbed by human body and can be converted into vitamin A in human body. Gardenia pigment can be used for marinating, sauce making and pickling in cooking, mainly for color matching, and sometimes for seasoning poultry or rice products. Gardenia pigment is a harmless natural yellow pigment, which has excellent dyeing ability for protein and starch, and can be used in cakes, ice cream and so on. In addition, it can also be used to pickle various dishes in cooking. For example, adding a proper amount of gardenia in brine (it is easier to color when broken) can make the pickled dishes golden in color and not fade for a long time. When making cold dishes such as swallowtail chicken and rolled chicken wings, gardenia yellow is added to the soup brine for marinating. The cooked dishes are golden and bright, and they are very good natural pigments.
When making or curing food, you can break Gardenia and put it in water, soak it in warm water for half an hour, and then pour the water into the food to play a dyeing role. For example, when pickling radish skin of cold dishes, you can also use water soaked in gardenia to pickle and color.