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草果 Caoguo
Chinese Name |
草果 |
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Chinese Pinyin |
Caoguo |
English Name |
Tsaoko Amomum Fruit |
Latin Pharmaceutical Name |
Tsaoko Fructus |
Category |
Fruits and seeds
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Origin |
The dried nature fruit of Amomum tsao-ko Crevost et Lemaire (Zingiberaceae) |
Production Regions |
Primarily produced in the Chinese provinces of Guizhou, Guangxi, Yunnan. |
Macroscopic Features |
Oval shape, 2~4.5cm long, 1~2.5cm diameter; externally brown or reddish-brown, with 3 blunt ridges and obvious longitudinal grooves and ridges; apex has round raised style base; base has fruit stem or stem scars; fruit skin is pliable, 3 lobes inside, each has 7~24 seeds; seeds cluster together. Seed is polyhedron, 5~7mm diameter, yellowish-brown or reddish-brown, with grayish-white membranous aril, indented chalaza in the center, round concave hilum on the relatively narrow end of ventral, hilum is an indented longitudinal groove. Aromatic odor; taste acrid and spicy. |
Quality Requirements |
Superior medicinal material is large, full, reddish-brown, with a potent aroma and taste. |
Properties |
Acrid; warm. |
Functions |
Dried dampness, eliminates cold, eliminates phlegm, interrupts malaria, promotes digestion. Apply to malaria, phlegm-fluid retention, abdominal cold pain, nausea, vomiting, diarrhea, indigestion. |
Processed Form |
Jiang cao guo ren: cao guo without pericarp, taken with appropriate ginger juice and water, stir evenly, fry shortly, take out and dry (every 100 jin of cao guo without pericarp, take 10 jin of frash ginger juice). Promote curing vomiting. |
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Permanent URL:https://sys01.lib.hkbu.edu.hk/cmed/mmid/detail.php?pid=B00161
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