Cistanche deserticola is generally better with thick strips, dense scale leaves, and soft texture. From the point of view of the place of origin, we are accustomed to believe that the texture produced in Inner Mongolia is the best.

There are two types of Cistanche deserticola on the market: light Cistanche and salty Cistanche. The light Cistanche has a large body, fat body, thin scales, gray-brown to dark brown color, greater oiliness, and fleshy and soft stems. Our bacon cistanches are better when they are black and waxy in color, have thin scales and thick strips, and have an oblate body.

(Comparison of pictures of light Cistanche and salty Cistanche)

Summary: High-quality Cistanche has thick strips, densely scaled leaves, and soft texture. Poor texture is generally inflexible and smells bad. lighter.