Tiny black seeds of Nicandra physalodes (apple-of-Peru); gel when soaked and rubbed in cold mountain water.
Where it comes from
Yunnan and Sichuan; the foundation of bingfen, a chilled summer dessert.
In the kitchen
Soaked in calcium-hydroxide-touched cold water until they release gelatin; chilled, served with brown sugar syrup, peanuts, raisins.
Across cuisines
Ice jelly seeds are the tiny black seeds of Nicandra physalodes, which gel when soaked and rubbed in cold mountain water. They are used in Yunnan and Sichuan to make bingfen, a chilled summer dessert. The seeds create a refreshing and cooling texture when prepared properly.
