How to Choose Cordyceps: Carmen's Tips from the Counter
Expensive should not mean complicated. Carmen shows how she picks cordyceps, why thicker pieces are worth more, and how two a day in a thermos is all it takes.
Xinhui Chenpi: How Carmen Tells Aged Tangerine Peel Apart
Different quality is not the same as fake. Carmen opens the boxes at the counter and shows four things to check when you buy Xinhui chenpi.
Iranian Saffron at Fosetter: Grades, Customs and a Three-Thread Cup
Carmen sells only the top Negin grade of Iranian saffron. Here is how she tells grades apart, what it took to bring it to Montreal, and how little you need per cup.
How to Taste Whether Lotus Root Starch Is Pure
Several handmade lotus root starches, one tasting, and only one without a strange taste. Here is how to compare them yourself, and how to make a bowl.
What's the Difference Between Bird's Nest Fragments and Whole Cups?
Fragments are real nest that broke off during cleaning. Here is how the grades work and what Carmen looks for before a batch goes on our shelf.
How to Choose and Soak Dried Sea Cucumber (What "Pieces per Pound" Means)
Fewer pieces per pound means bigger sea cucumbers. Here are the sizes we carry, where they come from, and the five-day soaking steps printed on our packages.