Smoked plum is the smoked fruit of Asian plums, used in East Asian cuisine and medicine. It is called wūméi (烏梅) in Mandarin, omae (오매; 烏梅) in Korean, ubai (烏梅; うばい) in Japanese, and Ô mai in Vietnamese.
Smoked plums, matte black to dark brown, with a rugged surface, have a unique flavor with a sour taste. The fruit is spherical or oblate, around 2–3 centimetres (0.79–1.18 in) long and 1.5–2 centimetres (0.59–0.79 in) in diameter. The surface is wrinkled, with the round stem-end underside. The fruit kernel is hard, olate, yellowish brown, 1–1.4 centimetres (0.39–0.55 in) long, 1 centimetre (0.39 in) wide, and 0.5 centimetres (0.20 in) thick, with a dotted surface. The seed is flat obloid and light yellow.
Unripe plums are picked in early summer, smoked, and dried at 40 °C (104 °F).
Latin (pharmaceutical) name for smoked plums is Mume Fructus.
In Traditional Korean medicine, smoked plums are considered conductant for the liver channel, spleen channel, lung channel, and large intestine channel. It is used to treat ascariasis, vomiting, cough, and diarrhea. It is reported to relieve phlegm, inhibit intestinal motility, and fight bacteria in pharmacologic experiments.
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- "omae" 오매. Hanuihak dae sajeon 한의학대사전 [The Korean medical dictionary] (in Korean). Seoul: Jungdam Publishing. 1998. ISBN 9788980850297. Retrieved 16 June 2017 – via Naver.
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