Jiu Chao Zhi Mu - Wine Fried Anemarrhena Rhizome
TCM Materia Medica
Jiu Chao Zhi Mu TCM Herb Classifications and Usages
The TCM herb "jiu chao zhi mu" which in english is "wine fried anemarrhena rhizome", is categorized within the "herbs that drain fire" functional grouping. It is thought to enter the kidney, lung and stomach channels and exhibits bitter (ku) and cold (han) taste/temperature properties.
Dosages and preparations will vary according to each individual and the overall approach of a formula, but generally this herb has the following dosage and/or preparation guidelines:
- Dosage: 6-12g
Of many possible clinical applications, it may be considered to influence the following issues/symptoms:
- This is the wine fried version of zhi mu. For general usage information see the Zhi Mu page. Frying helps to moderate the bitter and cold aspects.
While it may not always be included depending on the manufacturer or herbalist making the formula, jiu chao zhi mu is generally included in the following 1 formula:
ViewDa Bu Yin Wan (Great Tonify the Yin Pill)
Steaming bone syndrome - sensation of intense heat, malar flushing, spontaneous sweating. Palpitations, anxiety, insomnia, hot flashes, from kidney/heart yin deficiency. Tinnitus, possible vertigo,…
As noted above, jiu chao zhi mu is within the herbs that drain fire functional group. All the herbs in this category are listed below.
(truncated intro "... very cold - for high fever, irritability, thirst, delirium associated with febrile disease. qi level or yang ming level disorders. )".
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