In terms of size, Lycium barbarum in Ningxia is not the largest, and Lycium barbarum in Qinghai and Xinjiang is the largest. From the taste: Ningxia Lycium barbarum is sweet, and the mulberry has a little bitterness after eating it. Although there are grades of Lycium barbarum in Inner Mongolia and Xinjiang, the size of Lycium barbarum is not directly related to its nutritional components. The big one is expensive because it looks good, and the small one is actually more affordable. You don't have to pursue size too much when buying Lycium barbarum.
If they are all regular Chinese wolfberry, there are also differences in quality. The super variety of Lycium barbarum is dark purple and uniform in color, without blackheads, while the poor quality is uneven in red with many blackheads. It changes the original ingredients of Lycium barbarum, tastes sour and bitter, accompanied by nausea, which is harmful to people's health. Here, I would like to mention the authentic Ningxia Lycium barbarum, which is slender and flat in shape and white at the top. Qinghai Lycium barbarum is short and round, with no white tip.
Because in the process of self-drying, Lycium barbarum will turn black due to weathering and water loss; Authentic Lycium barbarum, with white spots at the top, with moderate particle size, not too big; The dyed Lycium barbarum is bright in color, even the tip is red. Generally speaking, when picking Lycium barbarum, the quality of that crop is the best. The color of Chinese wolfberry smoked by sulfur is bright red, but the Chinese wolfberry smoked by sulfur is not so red, so it is easy to distinguish the color in your hand. Such as whether it contains heavy metals, pesticides, excessive fertilizers, sulfur, other toxic insect repellent sprays, molds, etc.