Dried jujube — red dates — are the sweetness booster of Chinese medicinal cooking: they add subtle sweetness to broths and have been considered a superfood for 4,000 years.
Dried jujube (红枣 hóngzǎo, 'red date') — also known as red dates, Chinese dates or jujube, in Korea 대추 (daechu), botanically Ziziphus jujuba — are fully ripened, dried jujube fruits with a dark red skin and a sweet, chewy interior.
They are not related to dates (Phoenix dactylifera) despite the similar name. The drying process concentrates the caramel and raisin notes.
jujubered datesmedicinalChineseNative to China, cultivated for over 4,000 years. In Traditional Chinese Medicine (TCM) they are considered qi-strengthening. Hebei and Shandong provinces are the largest producers.
Sweet and caramel-like with a raisin undertone and a slight tartness. The skin is somewhat chewy; the flesh is soft and syrupy.
In China used as a flavour balance in broths and congee. In Korea in samgyetang (chicken ginseng soup) and daechu-cha (date drink).
Store dry and cool for up to 12 months. Refrigerated, up to 18 months. Do not freeze.
Add dried jujube in the last 20 minutes of cooking — too long in the pot gives an overly sweet, almost medicinal flavour. Remove the stone before processing in desserts.
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