Cinnamon (Ròuguì) is an essential seasoning in everyday cooking, particularly for stewing meat and stir-frying vegetables. In Western cultures, it is often ground into powder and added to coffee and milk tea for flavoring. Cinnamon also contains aromatic plant compounds that can be used to create unique spices. “A rare natural flavor, papaya is slightly … Read more
Click the blue text to follow us Every day we popularize a useful health-preserving Chinese herb Cinnamon (Rou Gui) Cinnamon is a medium-sized tree of the Lauraceae family, with gray-brown bark. The leaves are alternate or nearly opposite, elongated oval to nearly lanceolate, leathery, with cartilaginous edges, rolled inward, green, glossy, and hairless, with thick … Read more
1 What is Cinnamon? Alias: Jun Gui, Da Gui, Tong Gui, La Gui, Yu Gui, Mu Gui, Zi Gui, Gui Pi, Gui. Plant Morphology: The fruit is oval-shaped, measuring 1 cm in length and 9 mm in diameter, with a black-purple color; flowering occurs from June to July, and fruiting from October to December. Source:Cinnamon … Read more
Cinnamon is a medium-sized tree with gray-brown bark. The flowering period is from June to August, and the fruiting period is from October to December. It can be propagated through suckers, cuttings, and seeds. The bark of cinnamon is commonly used as a spice, cooking ingredient, and medicinal herb. Also known as Chinese cinnamon, Yujin, … Read more
Cinnamon, also known as Yugui (玉桂), Mugui (牡桂), Yushu (玉树), Daguai (大桂), Lagui (辣桂), Pingan Tree (平安树), and Chinese Cassia (中国桂皮), is the dried bark of the Cinnamomum plant from the Lauraceae family. It is harvested in autumn and dried in the shade. Cinnamon has the properties of warming the body, assisting yang, returning fire … Read more
Cinnamon (Rou Gui) Traditional Chinese Medicine (TCM) considers cinnamon to have a spicy and sweet flavor, with a warming nature. It is associated with the Kidney (Shen), Spleen (Pi), Heart (Xin), and Liver (Gan) meridians. Its benefits include warming the body, assisting Yang, dispelling cold, alleviating pain, and promoting the flow of Qi in the … Read more
Bai Zhu (Atractylodes macrocephala). or Bei Zhu (Atractylodes lancea). is the dried rhizome of the plant. It is harvested in spring and autumn, cleaned of soil, dried, and the fibrous roots are removed. Bai Zhu typically grows in drier areas on hillsides and is distributed in Jiangsu, Zhejiang, Anhui, Jiangxi, Hubei, Hebei, and Shandong provinces. … Read more
Cang Zhu (Atractylodes) When it comes to Cang Zhu, many may find it unfamiliar, but Bai Zhu (White Atractylodes) is well-known! In ancient times, the foundational text of Chinese herbal medicine, the Shen Nong Ben Cao Jing, did not differentiate between Bai Zhu and Cang Zhu, referring to “Zhu” as a superior medicine. It was … Read more
————————————————————————————————————————————————————————————————– Coix seed water is a health drink made by roasting coix seeds until golden and then boiling them in water. It retains the rich nutrients of coix seeds and can promote diuresis, reduce swelling, and aid in weight loss. However, there are some contraindications to drinking coix seed water, so it is best to … Read more
Coix Seed, a traditional Chinese herb known for its ability to clear heat and eliminate dampness, has remarkable properties. Let’s explore its wonders. Chinese PharmacopoeiaAlias—— Yi Yi, Yi Mi, Yi Ren Mi, Gou Zi MiTaste and Properties—— Sweet, bland, cool. Enters the Spleen, Stomach, and Lung meridians. Functions and Indications—— Promotes urination and drains dampness, … Read more