Roots and rhizomesQi-regulatingRadix Aucklandiae

Mu Xiang (Aucklandia / Costus Root)

A practical guide to Mu Xiang: what it is, how Traditional Chinese Medicine uses it, the classical formulas it appears in, and who should be careful with it.

View Herb Profile →

Last reviewed Oct 13, 2026

Quick Facts

Latin NameRadix Aucklandiae
Chinese Name & Pinyin 木香 · Mu Xiang
Medicinal PartRoots and rhizomes
The herbMu Xiang is the dried root of Aucklandia lappa. Chuan Mu Xiang is a separate official drug. Qing Mu Xiang (Aristolochia root) must not be used. Common forms: raw and roasted (wei).
Nature and channelsAcrid, bitter, warm. Enters the Spleen, Stomach, Large Intestine, Sanjiao, and Gallbladder. Acridity moves. Bitterness drains. Warmth harmonizes the middle.
Pharmacopoeia lineMoves qi and relieves pain. Strengthens the spleen and disperses food. Used for distending pain in the chest, flanks, or abdomen, dysentery with tenesmus, food accumulation, and poor appetite. Roasted Mu Xiang firms the intestines and stops diarrhea.
Pattern cuesEpigastric and abdominal distention. Tenesmus. Food accumulation. Poor appetite. Borborygmus.
In this articleMu Xiang versus Chuan Mu Xiang versus banned Qing Mu Xiang. Raw versus roasted. Legal sourcing. Why yin deficiency is a caution. Who should skip it.

What Is Mu Xiang?

Mu Xiang (木香; Mù Xiāng; Latin: Aucklandiae Radix; English: costus root / Aucklandia root) is the dried root of Aucklandia lappa Decne. (also called Yun Mu Xiang). In Chinese medicine it is a qi-moving herb. It is acrid, bitter, and warm, enters the Spleen, Stomach, Large Intestine, Sanjiao, and Gallbladder channels, and its core actions are to move qi and relieve pain, and to strengthen the spleen and disperse food. The pharmacopoeia also lists Chuan Mu Xiang (Vladimiriae Radix), which moves qi and relieves pain, especially epigastric distention and tenesmus. Yun Mu Xiang is trade-controlled. Clinic use is legal prepared pieces only.

This name-trap matters: Qing Mu Xiang is the root of Aristolochia and contains aristolochic acid. It must not be used as Mu Xiang. Same two characters in the common name; different plants. It is also not costus essential oil. Aroma-therapy doses are not decoction-piece doses.

It is used most often for three patterns:

  • Qi-stagnation distending pain — chest, flank, or abdominal fullness and pain
  • Dysentery with tenesmus — abdominal pain and a feeling of incomplete evacuation
  • Food accumulation — no desire to eat, focal fullness

Raw Mu Xiang moves qi more strongly and fits distending pain. Roasted (wei) Mu Xiang is less mobile and is used more to firm the intestines and stop diarrhea. The usual decoction dose is 3–10 g. Aromatic pieces may be added near the end. Yin deficiency with damaged fluids, and blazing fire, are cautions. Acrid-warm and fragrant-dry, it is not a daily “qi perfume root.”

When Liver and Spleen are not in accord, or food and qi stall, bloating, tenesmus, and poor appetite are common. Mu Xiang is acrid-warm and bitter-dry. It moves, disperses, and can stop diarrhea, which is why it appears in Xiang Lian Wan and Mu Xiang Bing Lang Wan. It moves more than it moistens. A dry mouth and a red tongue with little coating get drier if more fragrance is added.

Mu Xiang is not a catch-all for bloating or diarrhea. Qing Mu Xiang must never be substituted. In yin-deficiency qi stagnation or dry constipation from scant fluids, using it alone can dry yin. Raw or roasted should be decided by a licensed Chinese medicine practitioner after pattern diagnosis, using qualified pieces only.

Mu Xiang Aucklandia Root

Mu Xiang: Materia Medica Profile

Identification & Quality Standard

Radix Aucklandiae

Botanical Origin

The dried root of Aucklandia lappa Decne.(Compositae)

Production Regions

Primarily produced in the Chinese provinces of Yunnan, Guangxi.

Quality Requirements

Superior medicinal material is even, firm, oily, potent aroma.

Macroscopic Features

Cylindrical, flat cylindrical, 5~15cm long, 0.5~5.5cm diameter. Externally yellowish-brown grayish-brown or brown, often the cortex is removed, with obvious longitudinal grooves and lateral root scars, sometimes a reticular pattern can be seen. Hard texture, not easily broken, fractured surface is slightly flat, grayish-yellow, grayish-brown or brown, scattered dark brown oil spots, cambium is brown, with radial pattern; old roots often are rotten in the center. Potent, distinctively aromatic odor, sweet then bitter taste, slightly numbing to the tongue.

Origin and Quality Identification

Traditional texts and modern industry standards highly value Mu Xiang (Aucklandia Root) produced in Yunnan and Sichuan provinces.

  • Quality Markers: A high-quality root is cylindrical, yellow-brown to grayish-brown, and features distinct wrinkles and longitudinal grooves. It should be solid and hard to break. When cut, the cross-section is relatively flat, showing radial lines and scattered brown oil spots. It possesses a strong, rich fragrance and a bitter taste.
  • Raw vs. Roasted: Wei Mu Xiang is roasted with wheat bran or other materials, making it darker, more porous, and milder in aroma compared to the raw version.
  • Important Safety Note: Be careful not to confuse it with Tu Mu Xiang (Elecampane Root), which is thinner and has a milder scent, or Qing Mu Xiang (Aristolochia Root). Qing Mu Xiang contains aristolochic acid, a known toxin, and is no longer used as a substitute. Always ensure you are purchasing genuine Mu Xiang.

Traditional Properties & Historical Lineage

Nature, Flavour & Channel Tropism

Acrid, Bitter; WarmSpleenStomachLarge IntestineGallbladderTriple Energizer

1. Historical Records in TCM Classics

This herb has been highly regarded throughout TCM history:

  • Shen Nong Ben Cao Jing (The Divine Farmer's Materia Medica): Classified as a top-tier herb, noted for repelling pathogenic factors and strengthening resolve.
  • Xin Xiu Ben Cao (Newly Revised Materia Medica): Highlighted its effectiveness for all types of abdominal Qi stagnation, diarrhea, and indigestion.
  • Ben Cao Gang Mu (Compendium of Materia Medica): Detailed its use in treating Liver Qi stagnation, chest stuffiness, and severe abdominal pain, praising its ability to warm the middle and harmonize the stomach.
  • Zhong Hua Ben Cao (Chinese Materia Medica): Summarizes its modern TCM uses: moving Qi, stopping pain, strengthening the Spleen, aiding digestion, and treating issues like bloating, vomiting, and dysentery.

2. Evolution of Medicinal Understanding

Over time, TCM practitioners have refined their understanding of Mu Xiang (Aucklandia Root).

  • While some practitioners focus on its excellent ability to relieve digestive pain and bloating caused by Spleen and Stomach Qi stagnation, others emphasize its broader reach into the San Jiao and Gallbladder meridians.
  • Cautionary Insight: Because it is warm and drying, historical physicians recognized that it should not be used alone for patients with "Yin deficiency and hyperactive fire" (those prone to dryness, heat, and night sweats), as it could worsen their symptoms. It is a powerful Qi-mover, not a cure-all.
Mu Xiang Aucklandia Root

Core Efficacies & Traditional Applications

Traditional Functions

Moves qi, stops pain, adjusts middle, resolves stasis, warms middle, digests food.

1. Primary Focus: Promoting Qi Flow and Relieving Pain

  • Traditional Function: Mu Xiang (Aucklandia Root) is traditionally used to promote the flow of "Qi" and relieve pain. It is especially effective for Spleen and Stomach Qi stagnation, as well as Liver Qi stagnation.
  • Common Indications: It helps with abdominal bloating, migrating pain in the stomach or ribs, and discomfort that worsens with emotional stress. It is also used for frequent burping and gas.
  • Common Pairings: To enhance its digestive benefits, it is often paired with Chen Pi (Tangerine Peel) and Zhi Shi (Immature Bitter Orange). For soothing the Liver and relieving pain, it pairs well with Xiang Fu (Cyperus Rhizome) and Yu Jin (Turmeric Tuber).
  • When to Avoid: Because of its warm and drying nature, do not use it if you have Yin deficiency (internal heat, dry mouth, or constipation), as it can worsen dryness.

2. Secondary Focus: Strengthening the Spleen and Aiding Digestion

  • Traditional Function: It helps strengthen the Spleen and resolve food stagnation.
  • Common Indications: It is commonly used when Qi stagnation is accompanied by indigestion. Symptoms include severe bloating after meals, poor appetite, nausea, loose stools, and a thick tongue coating.
  • Common Pairings: It is frequently combined with Shan Zha (Hawthorn Fruit) and Shen Qu (Medicated Leaven) to aid digestion, or with Bai Zhu (Atractylodes Rhizome) and Fu Ling (Poria) to strengthen the Spleen.
  • When to Avoid: Avoid using it if you suffer from severe stomach fire or stubborn constipation, as its warming properties can aggravate these conditions.

3. Common Herb Pairings: The Synergistic Duo

A classic combination is Mu Xiang (Aucklandia Root) and Huang Lian (Coptis Rhizome).

  • Mu Xiang regulates the digestive system and relieves pain, while tempering the harsh, cold nature of Huang Lian.
  • Huang Lian clears damp-heat from the intestines and balances the warm, drying nature of Mu Xiang.
  • Together, they are traditionally used for damp-heat dysentery, which presents with abdominal pain, a persistent urge to go, and mucus in the stool. This specific pairing requires professional diagnosis.
Mu Xiang Aucklandia Root

Modern Research

Modern research offers useful context, but Traditional Chinese Medicine prescribes on whole-pattern diagnosis rather than isolated compounds.

1. Key Chemical Components

Modern phytochemical analysis shows that Mu Xiang (Aucklandia Root) is rich in essential oils, primarily costunolide, dehydrocostus lactone, and alantolactone. It also contains flavonoids, alkaloids, and sterols.

  • Lab Observations: In test-tube (in vitro) studies, these essential oils have shown potential inhibitory effects on certain bacteria and fungi. In animal models, extracts have demonstrated an ability to regulate gastrointestinal motility and relieve spasms in intestinal smooth muscle.
  • Note: Comprehensive human clinical trials are still needed to confirm these specific effects in everyday use.

2. Modern Pharmacological Research Directions

Currently, pharmacological research on Mu Xiang (Aucklandia Root) focuses heavily on its gastrointestinal and anti-inflammatory properties.

  • Studies are observing how its components might improve gastric emptying and relieve discomfort caused by trapped gas or intestinal spasms.
  • Researchers are also actively studying how different processing methods (like roasting) affect its active volatile oils.

3. Limitations of Modern Research

When looking at modern studies, it is important to keep the following in mind:

  • Lab vs. Real Life: Results from animal models and petri dishes do not automatically translate to the exact effects a human will experience.
  • Extracts vs. Whole Herbs: Modern research often uses isolated chemicals or highly concentrated extracts. This is vastly different from traditional TCM, which uses water-boiled whole-herb decoctions.
  • Method Variations: Differences in herb origin, harvest time, and lab extraction methods can lead to varying study results.
  • Holistic Synergy: In TCM, the therapeutic effect of an herb comes from the synergistic interaction of hundreds of compounds working together, not just one isolated active ingredient.
Mu Xiang Aucklandia Root

Comparing Similar Herbs

1. Shared Traits with Similar Herbs

Mu Xiang (Aucklandia Root) and Xiang Fu (Cyperus Rhizome) both promote Qi flow and relieve pain. They are both used to treat abdominal bloating from digestive stagnation and rib pain from Liver Qi stagnation. Neither should be used in large amounts by people with Yin deficiency.

2. Core Differences

  • Nature: Mu Xiang is warm, pungent, and bitter with a strong drying and descending nature. Xiang Fu is neutral and mild; it regulates Qi while also gently promoting blood circulation.
  • Focus of Action: Mu Xiang specializes in the stomach and intestines, making it excellent for digestive bloating and food accumulation. Xiang Fu specializes in soothing the Liver, making it better for rib pain, emotional stress, and menstrual irregularities.
  • Energetic Movement: Mu Xiang primarily directs energy downward, helping to stop burping and nausea. Xiang Fu has a balancing effect without a strong upward or downward bias.

3. A One-Sentence Summary

Mu Xiang (Aucklandia Root) is your go-to for digestive Qi stagnation and food accumulation, while Xiang Fu (Cyperus Rhizome) is better suited for Liver Qi stagnation, emotional stress, and rib pain.

Mu Xiang Aucklandia Root

Classical Formulas Containing Mu Xiang

+7 more

Formulas vs. Single Herbs

  • Synergy is Key: A formula is a balanced team. The healing power comes from how the herbs interact, so a single herb cannot simply replicate a full formula's effects.
  • Holistic Balance: The exact dosage and combination in a formula affect the entire body. Never try to mix or alter these formulas at home based on internet articles.
  • Common Misconception: Just because Bai Zhu (Atractylodes Rhizome) effectively strengthens the Spleen inside Si Jun Zi Tang, it does not mean taking Bai Zhu completely on its own will yield the exact same dramatic result.

Diet & Daily Home Use

1. Home Herbal Teas

  • Aucklandia and Tangerine Peel Tea (Digestive Aid):
    • Ingredients: 3g Mu Xiang (Aucklandia Root), 5g Chen Pi (Tangerine Peel), 5g Chao Mai Ya (Stir-fried Barley Sprout).
    • Method: Rinse the herbs, place them in a cup, and steep in boiling water for 10 minutes. It can be re-steeped until the flavor fades.
    • Best For: Mild bloating, poor appetite, or excessive burping after a heavy meal.
    • Not For: Pregnant women, or individuals with Yin deficiency, stomach fire, or constipation.
    • Frequency: Drink 2–3 times a week, 1 cup per use. Do not use continuously for a long period.

2. Processing Differences and Brewing

  • Sheng Mu Xiang (Raw): Best for moving Qi and stopping pain; ideal for general digestive bloating.
  • Wei Mu Xiang (Roasted): Gentler and better for strengthening the Spleen and stopping diarrhea.
  • Brewing Note: Because it contains volatile oils, Mu Xiang should not be boiled for a long time. Add it during the last 5–10 minutes of boiling to preserve its medicinal properties.

3. Dosage and Usage Cycle

  • Dosage: Clinical doses range from 3g to 6g. For home dietary use, keep it under 3g.
  • Cycle: Do not use continuously for more than one week. If symptoms persist, consult a doctor. Special populations must seek professional guidance for dosage.
Mu Xiang Aucklandia Root

Contraindications & Safety Warnings

1. Who Should Avoid It

  • Yin Deficiency: People with dry mouth, hot palms/soles, or night sweats should avoid it, as its warming nature will worsen the heat.
  • Special Populations: Pregnant and nursing women must exercise caution and only use it under medical supervision. Children and the elderly should avoid self-medicating due to weaker digestive systems.
  • Organ Dysfunction and Allergies: Those with liver or kidney issues should be careful. Avoid completely if you are allergic to plants in the daisy (Asteraceae) family.

2. Drug Interactions and Dietary Notes

  • Medication Risks: Mu Xiang may interact with blood thinners, blood pressure medications, blood sugar regulators, and sedatives. Always consult your doctor or pharmacist if you are taking prescription drugs to avoid adverse interactions.

3. Adverse Reactions and Overdose Risks

  • Side Effects: Taking too much can cause dry mouth, constipation, mouth ulcers, or heartburn due to its warm and drying nature.
  • When to Seek Help: Stop use immediately and seek emergency medical care if you experience severe allergic reactions, continuous vomiting, breathing difficulties, or a sudden worsening of symptoms.

Frequently Asked Questions About Mu Xiang

What is Mu Xiang? Are Chuan Mu Xiang, Tu Mu Xiang, Qing Mu Xiang and Wei Mu Xiang the same?
Official Mu Xiang (木香) is the dried root of Aucklandia lappa (Yun / Guang Mu Xiang). The pharmacopoeial name is Aucklandiae Radix. Chuan Mu Xiang is a separate monograph: Vladimiria souliei root, moves Qi and stops pain, 3–9 g. Tu Mu Xiang is elecampane root: fortifies the Spleen, harmonizes the Stomach and moves Qi to stop pain. Qing Mu Xiang is Aristolochia root: it contains aristolochic acid and must not substitute for Mu Xiang. Wei Mu Xiang is paper-wrapped and baked until some volatile oil soaks out—secures the intestine and stops diarrhea. Write Mu Xiang or Wei Mu Xiang; add it late as an aromatic.
What are the TCM properties and traditional uses of Mu Xiang?
According to the Chinese Pharmacopoeia, Mu Xiang is acrid, bitter and warm, enters the Spleen, Stomach, Large Intestine, Triple Burner and Gallbladder channels, and acts to move Qi and stop pain, and fortify the Spleen to disperse food. It is used for chest-flank and epigastric-abdominal distending pain, dysentery with tenesmus, undigested food accumulation and poor appetite. Roasted Mu Xiang secures the intestine and stops diarrhea for diarrhea with abdominal pain. Acrid-warm and aromatic—suited to Qi stagnation and food accumulation, not to Yin-deficiency fire or fluid injury with dryness-heat.
How do you choose raw versus roasted Mu Xiang? Should it be added late?
Move Qi, stop pain and disperse food to relieve distention with raw Mu Xiang; chronic diarrhea and Spleen-deficiency abdominal pain with Wei Mu Xiang. It holds volatile oil and is best added late for 5–10 minutes, or powdered into the strained decoction—do not boil it long. Chuan Mu Xiang is similar but slightly weaker. Do not mix it with Qing Mu Xiang.
What is the usual dosage? Can it be used daily to move Qi and relieve bloating?
The pharmacopoeial decoction dose is 3–10 g (Chuan Mu Xiang 3–9 g). It is not a daily “gas tea.” Yin-deficiency dry mouth and Qi deficiency grow more aromatic-drying. Qi-stagnation distending pain and dysentery with tenesmus need a short course naming raw or roasted and late addition—not a self-made long drink.
What are the contraindications? Can it be used in pregnancy?
Avoid in Yin-deficiency fire and fluid injury with dryness-heat; use caution in Qi deficiency. Acrid-warm aromatic drying can injure Yin and assist fire. Pregnancy with Qi stagnation may use a small amount cautiously, but breaking Qi still needs a practitioner; Qing Mu Xiang must never substitute. Stop if dry mouth and throat or vexation appears.
Can Mu Xiang stop pain, disperse food and relieve dysentery with tenesmus?
It can help Spleen-Stomach Qi stagnation and Large Intestine stagnant Qi. Epigastric-abdominal distending pain joins Amomum, unripe bitter orange and tangerine peel in Mu Xiang Shun Qi-type formulas. Damp-heat dysentery joins Coptis in Xiang Lian Wan. Tonifying formulas add a little Mu Xiang to prevent stagnation, as in Gui Pi Tang’s intent. It moves stagnant Qi—not a specific for every abdominal pain, every diarrhea or every cholecystitis. Acute abdomen and high fever with bloody stool are emergencies.
Can Mu Xiang be used daily as an essential-oil, bloating or stomach-nourishing tea?
Medicinal root and household essential oil are not the same use. Qi stagnation may enter a short formula; Yin deficiency only grows drier. “Mu Xiang nourishes the Stomach and relieves bloating” does not replace gastroenterology. Moving Qi and stopping pain should name raw or roasted, late addition and a 3–10 g dose, and exclude Qing Mu Xiang.
How do you choose among Mu Xiang, Chuan Mu Xiang, Xiang Fu, Chen Pi and Zhi Shi?
Aucklandia is acrid-bitter-warm: moves Qi, stops pain and fortifies the Spleen to disperse food—strong for middle-jiao and Large Intestine stagnant Qi and dysentery with tenesmus. Chuan Mu Xiang is acrid-bitter-warm: moves Qi and stops pain, slightly weaker. Cyperus is acrid-bitter, slightly sweet and neutral: soothes the Liver, moves Qi and regulates menstruation to stop pain—leaning to the Liver channel. Tangerine peel is acrid-bitter-warm: moves Qi, fortifies the Spleen, dries damp and transforms phlegm—gentler. Unripe bitter orange is bitter-acrid and slightly cold: breaks Qi, disperses accumulation, transforms phlegm and dissipates glomus—fiercer. Middle-jiao distending pain and tenesmus favor Mu Xiang; flank pain and unsmooth menses favor Xiang Fu; phlegm-damp epigastric glomus favors Chen Pi; accumulation glomus favors Zhi Shi. They may be paired; all are wrong as pure warm-drying breaking of Qi in Yin-deficiency dryness-heat. Qing Mu Xiang is never used.
Which herbs is Mu Xiang combined with? What are the representative formulas?
Damp-heat dysentery joins Coptis in Xiang Lian Wan. Qi stagnation with food accumulation joins unripe bitter orange, areca and rhubarb in Zhi Shi Dao Zhi Wan-type formulas. Spleen-Stomach Qi stagnation joins Amomum, tangerine peel and Agastache in Mu Xiang Shun Qi San. Write Mu Xiang or Wei Mu Xiang, add it late, and do not use Qing Mu Xiang.
How do you choose and store Mu Xiang?
Choose cylindrical or half-cylindrical roots with a gray-brown oily fracture, a strong aroma and an acrid-bitter taste. Lots that have lost their scent, mold, damp and anonymous “Qing Mu Xiang” are unused. Seal cool and dry against oil loss and fading aroma. Buy pharmacopoeial Mu Xiang or Chuan Mu Xiang; do not replace them with Aristolochia root.

Related Products

Nong's Mu Xiang Bing Lang Wan Extract GranulesNong's Mu Xiang Bing Lang Wan (Aucklandia and Areca Formula) 5:1 Concentrated Granules $49.11 Hoi Tin Xiang Sha Yang Wei Tang Extract GranulesHoi Tin Xiang Sha Yang Wei Tang (Aucklandia and Amomum Nourish the Stomach Decoction) 5:1 Concentrated Granules $30.50 Hoi Tin Mu Xiang Shun Qi Wan Extract GranulesHoi Tin Mu Xiang Shun Qi Wan (Aucklandia Qi-Soothing Formula) 5:1 Concentrated Granules $30.50 Nong's Xiang Sha Liu Jun Zi Tang Extract GranulesNong's Xiang Sha Liu Jun Zi Tang (Six Gentlemen Plus) 5:1 Concentrated Granules $76.93 ian Jiang Xiang Sha Liu Jun Zi Tang Concentrated GranulesTian Jiang Xiang Sha Liu Jun Zi Tang (Six Gentlemen Plus) 5:1 Concentrated Granules $58.74 Hoi Tin Xiang Sha Liu Jun Tang Extract GranulesHoi Tin Xiang Sha Liu Jun Zi Tang (Six Gentlemen Plus) 5:1 Concentrated Granules $26.32 Hoi Tin Gui Pi Tang Extract GranulesHoi Tin Gui Pi Tang (Restore the Spleen Decoction) 5:1 Concentrated Granules $31.89 Nong's Gui Pi Tang Extract GranulesNong's Gui Pi Tang (Restore the Spleen Decoction) 5:1 Concentrated Granules $59.81

Medical Disclaimer — This article is provided for educational purposes only and describes traditional Chinese medicine concepts. It is not medical advice, and it is not intended to diagnose, treat, cure or prevent any disease. Always consult a qualified practitioner before using any herb, particularly if you are pregnant, nursing, taking medication or managing a diagnosed condition.

More Chinese Herbs

View all 

View all 

© 2026 HJMEDICAL, Powered by Shopify

  • American Express
  • Apple Pay
  • Bancontact
  • Google Pay
  • Mastercard
  • MB WAY
  • PayPal
  • Shop Pay
  • Union Pay
  • Visa

Login

Forgot your password?

Don't have an account yet?
Create account

Mu Xiang (Aucklandia Root): Move Qi, Stop Pain, and Strengthen the Spleen