Label
All
0
Clear all filters
Appears in
Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

  • About
Often called the “Chinese date,” this fruit of small, spiny trees is popular from China (where it has been cultivated for at least 4,000 years) to Iran and the Mediterranean. Jujubes are available fresh at specialty markets in the autumn and candied in sugar or honey throughout the year.
The jujube is used in Chinese cooking in fillings and soups, and in Iran the tea is very popular and considered to be a panacea. Jujubes are also eaten whole, fresh or dried as snacks in both China and Iran.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title