Hi
The prepared rehmannia root is the correct rehmannia to order. It has been cooked in wine and pounded flat. This process mellows the effects of rehmannia and makes it a very potent blood tonic, which is not the case with the unprepared rehmannia root. It should look black in color and smell a little winey.
The raw rehmannia root has never dowsed well for me, up to this point. It is harder to digest and assimilate than the prepared rehmannia root, especially for westerners.
K.
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