****** - Verified Buyer
4.5
I like these berries. They have a sour taste to them but I enjoyed them more when I make tea. Felt very energize after a week of using them. I would buy them again when I need to.Looks good, I'll try it and write againI'm new to this remedy and it was recommended to my by a Friend to aid with some health issues my Daughter was experiencing unexpectedly. I'm a HUGE fan now. First, this item arrived quickly and the quality is amazing. I love that berries are not fully dried.Second, OMG, it works! I'll be tagging this seller and ordering more once we run out. Thank you so much!!!!berries are quite tart , almost bitter but I did like that ' weird " tasteI've been using Raw Organic Schisandra Berry Powder for years; I'm an aging athlete and they really have a kick! My regular supplier stopped carrying them and these were the only ones I could find that weren't in extract form (which destroys the natural balance). I thought what I used before was good, but these are one and a half, to two times better! Boy am I glad my supplier ran out! What the other reviewer said about their freshness is true, and for those who aren't used to them, the pungent aromatic aroma is breathtaking, but if you're looking for sweetness, forget it, these are tart. You can always add sweetening but I don't, I eat them purely for their nutritional value, which is significant! These have the seeds in them which (like all nuts and seeds) should be pre-sprouted to remove the Enzyme Blockers; the way I do this is, add water, run them through a blender, then let them sit in a container in your oven with the light on (for warmth) for about 20hrs. As with all raw foods they also have absorption inhibitors that can be gotten rid of by warming them to about 110 degrees (which maintains their rawness). These tips will allow you to get maxim nutritional absorption from all your raw-food products. Enjoy!Update: Something new I'm trying is fermenting with a 34 strain probiotic. As it turns out, the seeds not only have enzyme blockers but lectins and other anti-nutrients as well, which fermenting this way is supposed to minimize. I'm fermenting all my foods now as many of them also contain lectins and other anti-nutrients.The way you do this is to add the probiotics after you've warmed the food in the blender, then, put your container in the oven again for another 20hrs, then the refrigerator. What you have then is an effervescent fruit medley (assuming you're mixing in other fruits), that's indescribably delicious.Maybe okay, but it's so sourI don't know how to rate the flavor or quality of these, but I have actually recently purchased a schisandra berry bush and wanted to know what I was in for.You should know my palate is not the standard north american palate. I chug down seabuckthorn juice without flinching, grow scurvy grass, eat raw Jerusalem artichokes like apples, eat dandelion salads, and drink kefir plain.This is the strangest taste yet! But it grows on you, it really does. And before you know it, you are nibbling on a handful. There are so many flavors going on, very interesting!! My five year old was helping me critique the flavors. My three year old tried one, gave a huge shudder and spit it out....but laster that evening he came over and ate three at once without issue. My kids have been raised with a wide range of flavors so pretty much most kids would not find this enjoyable.I'm still figuring out the flavors but definitely strong notes of Wintergreen. The tea tastes like steeped aromatic cedar perhaps.It has a cooling sensation after you eat it like a breath mint.Taste good but expensive
