The spice powder is obtained from the drupes of the sumac shrub and is mainly used in Caucasian cuisine when preparing meat, known as shashlik.
It has a warm nature and a bitter taste. It directs downwards and stimulates digestion.
Characteristics and effects of mushrooms according to traditional Chinese medicine
Description of herbal blends, effects according to Chinese medicine and main usage
Dietary recommendations including individual foods for specific patterns
Characteristics and effects of herbs according to traditional Chinese medicine
Characteristics of food and its influence on individual organs
Classification of herbs and mushrooms by individual diseases
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