Schizandra Berry

Schizandra Berry, scientifically known as Schisandra chinensis, thrives in the cold, mountainous regions of Asia and has been cherished for its extraordinary "five-flavor" profile. This vibrant berry, known for its balance of sweet, sour, bitter, salty, and umami tastes, is a unique addition to culinary traditions and herbal practices worldwide.

The dried berries are small and wrinkled, deep red to dark maroon, with a tart, slightly salty and resinous character that unfolds as they steep. In Chinese they are called wu wei zi, meaning five-flavour fruit, and in Korean omija. They are traditionally used in teas such as omija-cha, in cordials and in liqueurs.

The Versatile Applications of Schizandra Berry

Schizandra Berry’s distinct flavor makes it a versatile ingredient for:

• Herbal Teas: Brew an infusion with a rich, multi-dimensional taste.
• Culinary Creations: Add a tangy and intriguing flavor to desserts, salads, and sauces.
• Beverages: Enhance liqueurs, cordials, and specialty drinks with its signature taste.

How to use it
Rinse a few dried berries and steep them in hot water until the colour and flavour develop, or simmer them gently for longer for a deeper flavour. Sweeten with honey or sugar to soften the tartness, or soak them in syrup for cordials and cold drinks. Technique tip: use water just off the boil and keep the berries whole so the infusion stays clear.

Why Choose Schizandra Berry?

Exceptional Flavor: A harmonious blend of all five basic tastes.
Cultural Significance: A celebrated ingredient in traditional herbal practices.
Adaptable Uses: Perfect for teas, culinary dishes, and beverages.

Botanical and Cultural Significance

Botanical Name: Schisandra chinensis
Common Names:

• English: Five Flavor Berry, Magnolia Vine
• Chinese: 五味子 (Wǔ Wèi Zǐ)
• Korean: 오미자 (Omija)
• French: Baie de Schisandra
• Other: Sourberry, Lemon Plant