5 things about Chinese herbal syrup Nin Jiom Pei Pa
Koa
By Shea Driscoll
SINGAPORE - Chinese herbal syrup Nin
Jiom Pei Pa Koa is a favourite remedy of many Singaporeans - and apparently, of
American singer-songwriter Jason Mraz as well.
The two-time Grammy winner takes a
cup of mint tea with the "very delicious" syrup in it during his
pre-show rituals.
Here are five things about the
traditional cure for sore throat and cough.
1. It's been around for longer than
you think
Pei Pa Koa has its origins in the
Qing Dynasty, more than 400 years ago. The mother of a provincial commander
suffered from chronic cough, which was cured by a physician's concoction of 15
herbs. The commander was asked to mass produce it for other people, and Nin
Jiom Pei Pa Koa was created.
2. It was named for a son's love for
his mother
"Nin Jiom" means
"remembrance of the mother", and from the story of its origin above
came the Nin Jiom logo, which depicts a son serving his elderly mother. Now you
have an affordable yet touching gift idea for Mother's Day. You're welcome.
3. Herbal syrup is big business
The Hong Kong company behind the
syrup, Nin Jiom Medicine Manufactory, chalked up annual sales of almost HK$350
million (S$57.7 million) recently. The company is immune to the ebb and flow of
the economy, said director and general manager Chan Yin, because "people
always get a cough or sore throat regardless of whether the economy is doing
well or not, so we are quite lucky in that regard".
4. The tasty syrup can be used in
food and drinks
Medicine is supposed to taste bad,
but no one passed that memo to the makers of Pei Pa Koa. The tasty syrup can be
used in food and drinks, like at the World Gourmet Summit in 2007.
Dr Diana Tan, a foodie interviewed
by The Sunday Times in 2008, said of a meal she had by chef Jeremy Leung:
"I especially liked the dessert, which was a steamed pear served with ice
cream. It came with pi pa gao (a Chinese herbal cough syrup) and almond cream,
and the contrast of warm and cold created the most delightful sensations on my
taste buds.”
Chinese Medicine, a cocktail from
the new Parisian-Asian-styled bar, L’Aiglon. The cocktail's ingredients are:
egg white, kumquats, dark rum, lemon juice, pre-mixed Nin Jiom Pei Pa Koa,
brown sugar and water. -- PHOTO: THE NEW PAPER FILE
More recently, The New Paper asked
bartender Louis Tan at L’Aiglon to come up with a Chinese New Year-inspired
cocktail. Of his creation, which included Pei Pa Koa, TNP said: "And who
knew dark rum and Pei Pa Koa would be a match made in heaven?"
5. It can be used to scare your
friends
Need fake blood for Halloween? If
you happen to have bottles of the syrup lying around, make-up artist Danielle
Zhao has the answer. Pei Pa Koa can be used with red food colouring, corn syrup
and Ribena syrup to stir up a concoction of edible fake blood with a realistic
brownish-red colour and thick consistency.
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See more at:
http://www.straitstimes.com/news/singapore/more-singapore-stories/story/5-things-about-chinese-herbal-syrup-nin-jiom-pei-pa-koa-#sthash.VjKOjo1j.dpuf
hi, do you have related literatures (english or chinese studies) for Nin Jiom Pei Pa Koa? thank you.
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