Wild Peach Gum 8 Oz, Approx. 75 Pieces, 桃胶 Tao Jiao

This peach gum is great! It has very few bark particles, tastes good, and expands ridiculously.

Product is exactly as described. I bought this as an ingredient for snow fungus soup. Supposedly, consuming this is good for the skin. For those who have never had it, peach gum is entirely flavorless. It has to be soaked overnight until softened, then washed of bits of debris—it comes from an actual tree, after all.

Excelente compra, muy recomendable gracias

Extremely disappointed. The peach gum is super unclean and full of dirt, black specks, and debris stuck on almost every piece. Cleaning it takes way too much time and effort. Poor quality and won't buy again

This is my first time trying this ingredient although I have heard about it within Chinese community. I wish it came with more thorough instructions or recipe ideas so more people will discover this special dessert. This dessert will take patient because the dried gummy will not be ready unless it is soaked for at least 8 hours. The size is double or even triple after that. And then it took me a while to remove the black specks, which are impurities like tree bark or dirt, I used a toothpick to do that. The second picture is close-up on the dirt within the gummy that has to be cleaned. After all cleaned, I cooked with red dates, goji and snow fungus with rock sugar. I cooked in slow cooker for 3 hours and the result is rewarding. The peach gum has no taste to it but the texture is like jelly/ gelatin, reminded me of "konnyaku", a Japanese jelly. Overall, the quality of this product is very good. I didn't count the number of gum in the bottle, but a small amount makes good quality which is value for money. I enjoy this new dessert very much.

I'll be honest and say I hadn't heard of peach gum before, but ordered it because I do all kind of Asian cooking and love it. I honestly thought it is some sort of sweet peach-flavored gummies. Oh my, did I feel like a m.oron when I put that in my mouth..lol. I did ask Dr. Google who said its Peach gum is a hardened resin that naturally forms on the bark of Chinese peach trees. I then just took 5-6 small nuggets and added some filtered water and left it overnight. Next evening I looked up dessert recipes. Luckily, I had just ordered these giant Jujube dates. So I added a handful of date pieces, milk, and some monk fruit sweetener and that's all as I didn't have any Goji berries. Man, that combo tastes soooo good and completed my homemade spicy ramen really well. The peach resin tastes like jelly but takes on the monk fruit sweetness well, and the dates add your healthy fruity flavor. It was very filling too, and I believe Peach gum has a variety of health benefits and is used as a natural skin supplement that improves skin health and promotes a youthful appearance. Who wouldn't want that??? Excellent addition to my kitchen!

This was an interesting experience. Not knowing exactly how much they'd expand, I poured a very sparse layer of chunks into the bottom of a glass storage container, filled most of the way with water, covered and set overnight. I was stunned when, in the morning, I discovered every drop of water absorbed and the container was nearly full of gelatinous blobs. You can see in the photo, there's very little missing from the jar (which wasn't jammed full to start with) and the huge quantity of peach sap jelly I ended up with. These expanded to about 4-5 times their original volume. Texture-wise, the exterior layers were all pretty much like jigglers, or regular gelatin made with half as much water. Some of the larger blobs had a denser core, more like a thick gummy. They have basically no taste. They're for the most part like unflavoured gelatin. At this point in the process, you're supposed to rinse and pick through them, remove any impurities that may have gotten stuck in the sap, then add them to something else. Sweet, like a honey/lychee dessert, or savory like a soup. Like unflavourted gelatin, they take on the taste of what they're added to. You can heat them gently. but too much or they'll melt. I added some of mine to an savory soup I had already made, gently heated, and they were pleasantly salty. I will make fewer the next time, though, as I ended up with way more than I'd planned. Definitely an interesting food item.

the key to this ingredient is patience. The reward is wonderful. You do need to soak these - I leave them overnight - and they will triple in size, so don't use a lot at once. Then there is the debris hunting, there are little specks of dirt that need to be picked out. Now it can be used! I use them in making my herbal fruit dessert, with apple, goji, hawthorne and jujubes and the result is a lovely fluffy dessert. These really have no taste to them, and just pick up the taste of what you use.