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A persimmon calyx is the persistent four-lobed green structure at the top of the fruit; Shidi is not the sweet edible flesh or the seed. The calyx should remain intact and be dried cleanly after fruit handling. Separate healthy fruit calyces from bruised, fermented, or moldy fruit, because contamination can remain in the dried material. Different Diospyros species may be grown as ornamentals, so retain a fruiting-tree photo and a botanical label. The calyx stalk and surrounding surface can carry dirt or pesticide residue; wash and drain according to the food-safe facility process. This study note is about identification and post-harvest documentation, not a remedy for hiccups or stomach symptoms. Keep the calyx separate from the fruit flesh during study: the four lobes and short stalk form the identifying part. Commercial lots may be mixed with fruit caps from other Diospyros species, and color alone is not enough. Dry material should be crisp rather than leathery or damp; store in a clean dry jar and inspect for insects. A calyx is a plant part, not a single-ingredient treatment. Do not use it to mask persistent cough, vomiting, or bleeding; those signs need assessment.