It is sweet and sour, hard in the core, and has a salty taste.

Schisandra chinensis is divided into northern schisandra chinensis and southern schisandra chinensis. The quality of northern schisandra chinensis is better than that of southern schisandra chinensis. Schisandra chinensis has an irregular spherical or oblate spherical shape with a diameter of 5~8mm. The surface is red, purple-red or dark red, wrinkled, oily, and the flesh is soft. Some surfaces are black-red or have "white frost".

Seeds 1~2, kidney-shaped, brown and shiny surface, thin and brittle seed coat. The pulp has a slight smell and a sour taste; after the seeds are broken, it has an aroma and tastes pungent and slightly bitter. The main producing areas of Schisandra chinensis are Northeast China and Inner Mongolia, Hebei, Shanxi and other places. Schisandra chinensis has smaller grains. The surface is brownish-red to dark brown, shriveled and shriveled, and the pulp is often close to the seeds.

Extended information:

Growing environment of Schisandra chinensis:

Grows in valleys, streams and hillsides at an altitude of 1200-1700 meters.

Schisandra prefers slightly acidic humus soil. Wild plants grow in mixed forests in mountainous areas, forest edges or bushes in ravines, and grow entwined on other forest trees. It has poor drought tolerance. Under natural conditions, it develops best on fertile, well-drained soil with a balanced and suitable humidity.

Baidu Encyclopedia-Schisandra chinensis