Ginger, dried ginger, processed ginger, ginger charcoal, galangal, so much ginger, what are the differences in efficacy?

January 17, 2024

Ginger is not only a seasoning, but also an important medicinal herb in traditional Chinese medicine. The earliest medicinal record of ginger is in the "Shennong Bencao Jing", which states that "dried ginger" is used to promote coughing in the chest, counteract upper qi, warm the middle, stop bleeding, sweat, expel wind and dampness, and relieve intestinal dysentery. The living are particularly good. ". Many traditional Chinese medicines made from ginger have emerged in later generations, but their effects and effects are not the same. This article introduces how to use ginger in traditional Chinese medicine, following the order of its use as a medicine.

01 Dried ginger

The first one is dried ginger, which was first recorded in the Shennong Materia Medica Classic. Its effects include warming the middle and dispersing cold, warming yang and unblocking the meridians, warming the lungs and transforming drinks. It is a type of warming medicine commonly used to treat cold pain in the epigastric region, wheezing and coughing in cold drinks, vomiting and diarrhea, and slight coldness in the pulse and limbs. Commonly used in combination with Aconite, for example: Lizhong Wan, Aconite Lizhong Wan, Sini Tang, Xiaoqinglong Tang, Zhuche Wan, etc. Among them, Li Zhong Wan comes from the Treatise on Cold Damage, and the formulas include ginseng, Atractylodes macrocephala, roasted licorice, dried ginger, etc. The effect is to warm the middle and dispel cold, replenish qi and strengthen the spleen. Used for abdominal pain, diarrhea, vomiting, indigestion, etc. caused by spleen and stomach deficiency cold.

The Fuzi Lizhong Pill is derived from the "Taiping Huimin Heji Ju Fang", which has a stronger warming effect than the Fuzi Lizhong Pill. The original text records that "it treats weak spleen and stomach coldness, angina pectoris in the heart and abdomen, vomiting and diarrhea, cholera and muscle rotation, cold and slight sweating in the body, coldness in the hands and feet, fullness in the heart, thunder in the abdomen, vomiting and vomiting, inability to eat, and all chronic coldness, and all of them are treated on this basis." Zhang Jingyue of the Ming Dynasty added abdominal pain and coldness in the hands and feet, Symptoms such as food cold invading cold.

Sini Tang also comes from the Treatise on Cold Damage, with only aconite, dried ginger, and roasted licorice in the formula. It is a representative formula for restoring yang and rescuing rebellions. It is effective in dealing with the syndrome of yang deficiency and limb coldness. In critical situations, Sini Tang is more effective than wild mountain ginseng.

Li Zhong Wan, Fu Zi Li Zhong Wan, and Si Ni Tang all have the effect of warming the inside and dispersing cold. However, Xiao Qing Long Tang, also derived from the Treatise on Cold Damage, uses the effect of Gan Jiang Wen Fei Hua Yin. Xiao Qing Long Tang is used to treat external wind cold and has the syndrome of drinking water, phlegm, cough, and asthma.

02 Ginger

Speaking of ginger, it is widely used in "Treatise on Cold Damage", and the combination of ginger and jujube has a high appearance rate. Later medical expert Tao Hongjing recorded in his "Records of Famous Doctors": "Ginger has a spicy and slightly warm taste, which is mainly used for typhoid fever, headache and nasal congestion, coughing and dispelling cold, and stopping vomiting." Compared with dry ginger, ginger has a stronger effect on relieving exterior cold and dispersing cold, suitable for wind cold exterior syndrome, while dry ginger has a better effect on warming the interior, suitable for spleen and stomach deficiency cold syndrome in the middle energizer. ".

Not only that, ginger can also detoxify fish and crabs, as well as the toxins of Pinellia ternata. Ginger and Pinellia ternata are also a classic combination. The "Golden Chamber Synopsis" records: "Pinellia ternata and ginger juice are both good at stopping vomiting, and when used together, they are beneficial. They also have appetizing and middle effects. They are used for stomach qi disharmony and nausea."

The first prescription of "Treatise on Cold Damage" is Guizhi Tang, which is used for symptoms such as headache, fever, sweating, and evil wind caused by external wind cold and wind evil. It uses a combination of ginger and jujube.

03 Canned ginger

Canned ginger is a product obtained by stir frying dried ginger with hot sand until the surface is bulging and brownish. It was originally from the Treatise on Cold Damage, with a hot nature and a spicy taste. Guipi, stomach, and kidney meridians. Effect: Warm meridians and stop bleeding, warm the middle to relieve pain. Mainly used for yang deficiency, bleeding, metrorrhagia, abdominal pain, vomiting and diarrhea, etc.

The "Golden Chamber Synopsis" records that licorice and dried ginger soup is actually made from processed dried ginger. This formula is used to treat lung dysfunction caused by deficiency and cold in the lungs, mainly characterized by drooling and frequent urination; Not coughing is the key point for differential diagnosis. The original quote is as follows: "Four taels of licorice, two taels of roasted dried ginger, stir fry, take three liters of water, boil one liter and five parts, remove impurities, divide the temperature, and then take." Canned dried ginger has a stronger effect on warming the yang and protecting the center, and weaker divergence than dried ginger.

04 Ginger Charcoal

Ginger charcoal was first recorded in the Song Dynasty and is a processed product formed by stir frying ginger charcoal. In fact, it is also a classification of processed ginger. However, the ginger after stir frying charcoal is more inclined to stop bleeding because one of the major functions of charcoal itself is to stop bleeding.

Regarding the use of ginger charcoal to stop bleeding, many medical scholars have discussed it throughout history. For example, in the "Classic of Materia Medica", it is said that "those who stop bleeding will have a fever due to blood deficiency, and if there is heat, they will act recklessly. Stir fried black ginger can attract various blood tonifying drugs to enter the Yin fraction, and if blood is replenished, yin will be generated and heat will be reduced. Blood should not act recklessly."

The National Standards for the Processing of Traditional Chinese Medicine also require the differentiation of ginger charcoal from processed ginger: "Ginger charcoal warms the meridians and stops bleeding, mainly used for vomiting, bleeding, and bleeding due to yin deficiency.".

05 Gao Liang Jiang

Strictly speaking, galangal is not a dried ginger product because it comes from galangal plants and has a hot nature and a pungent taste. Its function is to warm the stomach and dispel cold, relieve pain and nausea. Gao Liangjiang was first recorded in Tao Hongjing's "Records of Famous Doctors" and is a good medicine for warming the stomach. The "Bielu" records that "his nature is warm, mainly characterized by sudden cold, stomach cold inversion, and cholera abdominal pain."

In summary, the warming effect of ginger, dried ginger, and processed ginger gradually increases, while the cooling effect gradually weakens. Ginger charcoal tends to warm the meridians and stop bleeding. Although galangal is a close relative and has similar main effects to dried ginger, galangal focuses more on warming the meridians and dispersing cold, while dried ginger focuses more on restoring yang and saving adverse reactions. Galangal has a greater tendency and should not be taken for a long time. Therefore, galangal is classified as a Chinese medicine by Tao Hongjing, while dried ginger is a top-quality medicine.

06 Shajiang

Shajiang, also known as Shannai, although slightly smaller than ginger, has a greater heat than dry ginger. Many meat dishes use sand ginger as a cooking seasoning, such as roasted fish head with sand ginger, iron plate pig offal, fried octopus with sand ginger, pig hands with sand ginger, and roasted duck with sand ginger. The unique aroma of sand ginger often adds the finishing touch to dishes, and sand ginger is a versatile spice and seasoning.

The medicinal record of Shajiang can be found in Li Shizhen's "Compendium of Materia Medica" during the Ming Dynasty: "Warmth in the middle, dispelling malaria and evil qi. It treats cold and abdominal pain, cold dampness and cholera, wind and insect toothache, and is used in combination with various fragrances." Shajiang has even more remarkable external effects. Since ancient times, the south has been a place filled with miasma, so sand ginger has grown in the soil to kill these miasma. It is said that during the reign of Emperor Guangxu of the Qing Dynasty, epidemics were rampant, and people ate ginger to prevent the spread of the disease. Due to its aromatic and cleansing properties, ginger is often used by many as a medicinal herb to prevent malaria, bad breath, and diseases. Ginger is included in the ingredients of sachets and mosquito coils.

07 Turmeric

Turmeric is native to Southeast Asia and sometimes referred to as "Indian saffron". Its color is golden, and the yellow ingredient in curry powder is it. Bright turmeric can add a warm yellow color to food, and a slight overall aroma can also give food a unique complex flavor.

Indians love turmeric the most, and it is found in various dishes. However, Indians rarely have diarrhea because the turmeric in curry powder helps kill bacteria, fight viruses, and promote the secretion of saliva and gastric juice. Turmeric contains natural healing power and was considered a top-quality ingredient in ancient China. Scientific research has shown that consuming turmeric and black pepper together can increase the absorption rate of curcumin by 20 times. If Omega-3 (polyunsaturated fatty acids) series of good oils are added, the absorption rate will increase significantly.

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