Roots and rhizomesHeat-clearingRadix Paeoniae Rubra

Chi Shao (Red Peony Root)

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

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Last reviewed Sep 25, 2026

Quick Facts

Latin NameRadix Paeoniae Rubra
Chinese Name & Pinyin 赤芍 · Chi Shao
Medicinal PartRoots and rhizomes
The herbChi Shao is the dried root of P. lactiflora or P. veitchii. Bai Shao is a separate official drug with different processing. Common forms: raw and dry-fried.
Nature and channelsBitter, slightly cold. Enters the Liver. Bitterness drains downward. Slight cold clears heat in the blood.
Pharmacopoeia lineClears heat and cools the blood. Dispels stasis and relieves pain. Used for heat entering the nutritive and blood levels, warm-toxin macules, vomiting or nosebleed, red painful eyes, Liver-constraint flank pain, amenorrhea and dysmenorrhea, abdominal masses, trauma, and sores.
Pattern cuesDark purple macules. Bleeding from heat. Clotted painful periods. Fixed flank pain. Red swollen eyes. Crimson tongue or static spots.
In this articleChi Shao versus Bai Shao, Mu Dan Pi, and Dan Shen. Raw versus fried. The Li Lu incompatibility. Dose, and who should skip it.

What Is Chi Shao?

Chi Shao (赤芍; Chì Sháo; Latin: Paeoniae Radix Rubra; English: red peony root) is the dried root of Paeonia lactiflora Pall. or Paeonia veitchii Lynch. In Chinese medicine it is a heat-clearing, blood-cooling herb. It is bitter and slightly cold, enters the Liver channel, and its core actions are to clear heat and cool the blood, and to dispel stasis and relieve pain. It is not Bai Shao (white peony root). Bai Shao is the cultivated peony root, peeled and boiled before drying. It nourishes blood, constrains yin, and softens the Liver. Chi Shao is usually dried without that processing. It cools heat in the blood and moves stasis. Same plant family, opposite direction: one constrains, one disperses. They are not interchangeable.

It is used most often for three patterns:

  • Reckless hot blood / warm-toxin macules — vomiting or nosebleed, dark purple spots, fever worse at night
  • Blood-stasis pain — amenorrhea or painful periods, abdominal masses, trauma swelling
  • Red eyes, flank pain, or sores — Liver-channel wind-heat in the eyes, or abscesses and toxins

Raw Chi Shao is stronger at cooling the blood. Dry-fried Chi Shao is less cold and leans toward moving stasis. The usual decoction dose is 6–12 g. Do not combine it with Li Lu (veratrum). Blood deficiency without stasis, spleen-deficiency diarrhea, pregnancy, and heavy periods are a poor match for a daily “moving-blood tea.”

When heat or stasis is in the blood, periods may be dark and clotted, flank pain may stay in one place, the eyes may be red, and bruises may linger. Chi Shao is bitter-cold and enters Liver blood.

It cools and disperses, which is why it appears in Xi Jiao Di Huang Tang–type formulas, and in stasis-moving or eye-clearing combinations. It disperses more than it tonifies. A sallow face and scant, pale flow without heat or stasis point more to Bai Shao than to Chi Shao.

Chi Shao is not a catch-all for pain or irregular periods. In blood deficiency with cold, cold-type cramps, or no stasis, using it alone can consume blood or move it too far. Chi Shao or Bai Shao should be decided by a licensed Chinese medicine practitioner after pattern diagnosis.

Chi Shao Red Peony Root

Chi Shao: Materia Medica Profile

Identification & Quality Standard

Radix Paeoniae Rubra

Botanical Origin

The dried root of Paeonia lactiflora Pall. (Ranunculaceae).

Production Regions

Primarily produced in the Chinese provinces of northern east, and inner Mongolia.

Quality Requirements

Superior medicinal material is thick and strong, with a white fractured surface and a very powdery nature.

Macroscopic Features

Cylindrical, slightly curved, 5~40cm long, 0.5~3cm diameter. Externally brown, rough, with longitudinal grooves and wrinkles, and with rootlet scars and horizontal raised lenticels, some skin easily falls off. Hard and brittle texture, easily broken; fractured surface is pink-white or pink-red. Cortex is narrow, xylem has radial striations; some with cracks. faintly aromatic odor, slightly bitter sour and astringent taste.

Authentic Origins and Quality Identification

In traditional practice, the most prized Chi Shao (Red Peony Root) comes from Dao Di (authentic) regions like Inner Mongolia, Liaoning, Hebei, Shaanxi, and Gansu.

To identify good quality root:

  • Appearance: It looks like a slightly curved cylinder, brownish-black and rough on the outside.
  • Texture: It is hard but brittle. When broken, the inside is pinkish-white with clear, radiating lines.
  • Different Forms, Different Uses:
    • Raw Chi Shao: Best for clearing heat, cooling the blood, and stopping pain.
    • Chao Chi Shao: The stir-baking process reduces its cold nature, making it better suited for activating blood circulation and easing pain.
    • Jiu Chi Shao: The wine helps it enter the "blood level" more deeply, enhancing its ability to clear heat from the blood and break up stasis.

Traditional Properties & Historical Lineage

Nature, Flavour & Channel Tropism

Bitter; Slightly coldLiver

1. Historical Records

This herb has a long, respected history in classical texts:

  • Shen Nong Ben Cao Jing (The Divine Farmer's Materia Medica) noted its use for abdominal pain, blood stasis, and promoting healthy fluid metabolism.
  • Ben Cao Gang Mu (Compendium of Materia Medica) famously highlighted that it "exclusively enters the Liver's blood level."

2. Evolution of TCM Perspectives

Over the centuries, TCM doctors have highlighted different strengths of Chi Shao (Red Peony Root).

  • Some practitioners praise its ability to cool the blood, making it ideal for "blood-heat" conditions.
  • Others focus heavily on its pain-relieving and blood-moving properties.
  • Crucial Caution: Because it is very cold in nature, most historical doctors agree it should be used cautiously by anyone with a "weak and cold" Spleen and Stomach (digestive system).
Chi Shao Red Peony Root

Core Efficacies & Traditional Applications

Traditional Functions

Clears heat, cools the blood, disperses stasis, relieves pain. Unprocessed Chi shao is advanced on clearing heat and cooling the blood. Apply to body heat and bleeding due to warm-heat disease of heat into blood, red eye and swelling with pain, swollen carbuncles and sore toxin.

1. Primary Focus: Clearing Heat and Cooling Blood

  • Traditional Efficacy: Chi Shao (Red Peony Root) is highly valued for clearing heat and cooling the blood.
  • Target Symptoms: Traditionally used for febrile (fever-related) diseases where "heat" has entered the blood level. Symptoms include high fever that worsens at night, restlessness, insomnia, faint skin rashes, and a dark red tongue.
  • Common Combinations: Often paired with Di Huang (Rehmannia Root), Mu Dan Pi (Moutan Bark), and Shui Niu Jiao (Water Buffalo Horn) to strengthen the blood-cooling effect.
  • Caution: Do not use this herb if you have a "cold and deficient" Spleen and Stomach (digestive weakness), as its cold nature can further damage digestive energy.

2. Secondary Focus: Dispersing Stasis and Relieving Pain

  • Traditional Efficacy: It is excellent at breaking up blood stasis and relieving pain.
  • Target Symptoms: Used for pain caused by blood blockage, such as chest and flank pain, abdominal pain, severe menstrual cramps, and pain from physical trauma or falls.
  • Common Combinations: Frequently combined with Tao Ren (Peach Seed), Hong Hua (Safflower), and Chuan Xiong (Szechuan Lovage Root) to boost blood circulation and pain relief.
  • Caution: Women with heavy menstrual bleeding and pregnant women should strictly avoid using it, as it may increase bleeding or risk miscarriage.

3. Common Herb Pairs

  • Chi Shao + Mu Dan Pi: Pairing Chi Shao (Red Peony Root) with Mu Dan Pi (Moutan Bark) is a classic combination. While both cool the blood and activate circulation, they work together synergistically to tackle severe heat in the blood and stubborn blood stasis. Note: This requires a professional TCM diagnosis.
Chi Shao Red Peony Root

Modern Research

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

1. Key Chemical Compounds

Modern science has identified several active components in Chi Shao (Red Peony Root), including various glycosides (like paeoniflorin), phenolic compounds (like catechins), and essential oils.

Lab and animal studies suggest these compounds may have potential anti-inflammatory, antibacterial, and antioxidant effects. Researchers have also observed it helping to improve blood flow and inhibit platelet clumping in animal models, though more high-quality human trials are needed to confirm these specific benefits.

2. Modern Pharmacological Focus

Today, researchers are mainly looking into how this herb might affect:

  • The Cardiovascular System: Exploring its potential to improve microcirculation and prevent blood clots.
  • The Immune System: Investigating its immunomodulatory properties.
  • Cellular Health: Looking at its broader anti-inflammatory and potential anti-tumor properties in lab settings.

3. Limitations of Modern Research

While the lab data is interesting, it is important to keep a few things in mind:

  • Petri Dishes Aren't People: What happens in an animal or test-tube study doesn't automatically translate to clinical success in humans.
  • Whole Herb vs. Extracts: TCM relies on the whole, traditionally prepared herb boiled into a tea. Modern labs often isolate single chemicals, which act very differently than the complex, synergistic whole herb.
  • The Big Picture: You cannot judge a traditional herb's full effect based on just one isolated active ingredient. TCM formulation is about teamwork.
Chi Shao Red Peony Root

Comparing Similar Herbs

1. Common Ground: Chi Shao vs. Mu Dan Pi

  • Both Chi Shao (Red Peony Root) and Mu Dan Pi (Moutan Bark) clear heat, cool the blood, and activate blood circulation to remove stasis.
  • They are often used together in formulas for both heat-related illnesses and blood stasis conditions.

2. Core Differences

  • Properties: Chi Shao is bitter and cold, focusing heavily on the Liver. Mu Dan Pi is slightly less cold and has a slightly acrid (spicy) flavor, allowing it to enter the Heart, Liver, and Kidneys.
  • Core Strength: Chi Shao is much better at dispersing stasis and stopping pain. Mu Dan Pi excels at venting hidden heat from the body and nourishing Yin, making it better for lingering, low-grade fevers.
  • Target Symptoms: Choose Chi Shao when there is obvious pain from blocked blood flow. Choose Mu Dan Pi for lingering heat after an illness, marked by night sweats and a feeling of heat at night but cool in the morning.
  • Contraindications: Chi Shao should be avoided by those with cold digestion. Mu Dan Pi should be avoided by pregnant women and those with heavy periods or "blood deficiency with cold."

3. Summary of Differences

In short: Chi Shao (Red Peony Root) is your go-to for moving stubborn blood stasis and stopping pain, while Mu Dan Pi (Moutan Bark) is a gentle clearer of deep, lingering hidden heat. They are not completely interchangeable.

Chi Shao Red Peony Root

Classical Formulas Containing Chi Shao

+4 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.

Diet & Daily Home Use

1. Home Recipes and Teas

  • Chi Shao and Dan Shen Tea:
    • Ingredients: 10g Chi Shao (Red Peony Root), 10g Dan Shen (Salvia Root).
    • Method: Wash the herbs, place them in a cup, and steep with boiling water for 15-20 minutes.
    • Use Case: May help soothe mild chest and flank discomfort or palpitations caused by poor blood circulation.
    • Caution: Do not drink this if you have a weak, cold digestive system. Limit to 2-3 times a week. Remember: These are medicinal herbs, not regular food, and should not be consumed in large amounts daily.

2. Preparation and Brewing Differences

  • Raw vs. Processed: Raw Chi Shao is best for clearing heat and pain. Chao Chi Shao (stir-baked) is less cold and focuses on activating blood. Jiu Chi Shao (prepared with wine) is the strongest for entering the blood to clear heat and break up stasis.
  • Brewing Technique: Standard home brewing is simple. It can be boiled directly with other herbs without any special preparation (no need for cloth bags or pre-boiling). Note that herbal powders or pills will have different dosages than whole-herb teas.

3. Dosage and Usage Cycle

In clinical TCM prescriptions, the standard dose ranges from 6 to 12 grams. For gentle dietary therapy (like teas), keep the dose smaller, around 3 to 6 grams. Do not use this herb continuously long-term, as its cold nature can damage your body's baseline energy.

Chi Shao Red Peony Root

Contraindications & Safety Warnings

1. Unsuitable Populations

  • Avoid if you have a "cold" digestive system, as it will worsen stomach upset.
  • Pregnant women must use with extreme caution (or avoid entirely) due to the risk to the fetus. Nursing mothers should consult a doctor first.
  • Children and the elderly require carefully adjusted dosages under professional supervision.
  • Strictly contraindicated for anyone with a known allergy to plants in the Ranunculaceae (buttercup) family, or those with severe liver/kidney impairment.

2. Drug Interactions and Dietary Notes

Chi Shao (Red Peony Root) strongly affects blood circulation. It may interact dangerously with modern pharmaceuticals, particularly blood thinners (anticoagulants), blood pressure medications, diabetes drugs, and sedatives. If you are taking any of these, you must consult your physician before using this herb.

3. Adverse Reactions and Overdose Risks

Possible side effects include gastrointestinal discomfort, such as nausea, vomiting, or abdominal pain. Overuse can lead to dangerous bleeding tendencies. If you experience persistent vomiting, breathing difficulties, changes in consciousness, severe allergic reactions, or unusual bruising/bleeding, stop using the herb immediately and seek emergency medical care.

Frequently Asked Questions About Chi Shao

What is Chi Shao? Is it the same as Bai Shao or Chuan Chi Shao?
Chi Shao (赤芍) is the dried root of Paeonia lactiflora or Paeonia veitchii (Chuan Chi Shao). The pharmacopoeial name is Paeoniae Radix Rubra. Wild or unpeeled dried root is red peony; cultivated peony that is peeled, boiled and dried is Bai Shao. They are related plants listed as two official drugs: white peony tonifies and astringes; red peony drains and disperses. Chuan Chi Shao is one legal source, mainly from Sichuan. A script for Chi Shao must not be filled with Bai Shao.
What are the TCM properties and traditional uses of Chi Shao?
According to the Chinese Pharmacopoeia, Chi Shao is bitter and slightly cold, enters the Liver channel, and acts to clear heat and cool the Blood, and disperse stasis to stop pain. It is used for heat entering the nutritive and blood levels, warm-toxin macules, vomiting or nosebleed of blood, red swollen eyes, constrained-Liver flank pain, amenorrhea and dysmenorrhea, abdominal masses, trauma and sores. Bitter-cold and draining, it both cools and moves Blood—“white tonifies and holds; red scatters and drains.”
What is the difference between raw and dry-fried Chi Shao?
Raw Chi Shao is stronger to clear heat and cool Blood—warm-disease macules, heat bleeding, red eyes and sores. Dry-fried Chi Shao is a little less cold and leans to dispersing stasis and stopping pain—dysmenorrhea or trauma without obvious heat. Wine processing further guides it into the blood to invigorate. Heat rashes use the raw root; stasis pain may use the fried root. Name the process on the script.
What is the usual dosage of Chi Shao?
The pharmacopoeial decoction dose is 6–12 g. It may also enter pills or powders; topically use a suitable amount. Reduce or avoid the dose in children and pregnancy. Bitter-cold and dispersing, large amounts can insult the Spleen-Stomach and stir bleeding. Tell the prescriber if you take anticoagulants or antiplatelet drugs. Do not self-prescribe it as a daily “blood-moving tea.”
What are the contraindications? Can it be combined with Li Lu?
Do not combine it with Li Lu (Veratrum)—one of the Eighteen Incompatibilities. Use caution or avoid it in Blood deficiency without stasis, cold-type amenorrhea, Spleen-cold diarrhea, postpartum lochia already finished with pain gone, and sores already open. Pregnancy, heavy menses and bleeding tendency need a clinician. In Yin deficiency without heat or stasis it may scatter and chill further. Stop if stool loosens or bleeding increases.
How do you choose between Chi Shao and Bai Shao?
The teaching is: “White tonifies and holds; red scatters and drains.” Choose Bai Shao for sallow Blood deficiency, sweating, cramping pain and Liver Yang rising. Choose Chi Shao for heat macules, stasis dysmenorrhea, trauma swelling, red eyes and sores. Constrained Liver with both Blood deficiency and stasis may use both—one to scatter, one to hold. A script for “Chi Bai Shao” usually means both herbs.
Can Chi Shao cool the Blood, move stasis, and treat dysmenorrhea or trauma?
Yes. Heat in the nutritive and blood levels with macules or bleeding is classically paired with raw Rehmannia and Moutan in Xi Jiao Di Huang Tang–type formulas. Stasis amenorrhea, masses and trauma may join peach kernel, safflower and Chuanxiong in Xue Fu Zhu Yu Tang–type thinking. Red painful eyes use its Liver-fire draining. It targets excess heat and stasis—not cold deficient dysmenorrhea or pain without stasis. Acute trauma or internal bleeding still needs medical triage.
How does Chi Shao differ from Mu Dan Pi?
Both cool Blood and disperse stasis. Moutan is stronger to clear, can also clear deficient heat, and enters Heart, Liver and Kidney. Chi Shao is stronger to invigorate and stop pain, enters the Liver, and suits stasis pain. Warm-disease rashes often use both; low-grade Yin-deficiency heat leans to Moutan, traumatic stasis pain to Chi Shao. It is not an all-purpose “cool-and-move” supplement.
Which herbs is Chi Shao combined with? What are the representative formulas?
With raw Rehmannia and Moutan it belongs in Xi Jiao Di Huang Tang–type cooling-Blood formulas. With peach kernel, safflower, Angelica and Chuanxiong it appears in Xue Fu Zhu Yu Tang. For the eyes it joins chrysanthemum and Prunella. Paired with Bai Shao it both tonifies and disperses. A practitioner should judge cold versus heat and keep Veratrum out of the formula.
How do you choose and store Chi Shao?
Choose stout roots with brown bark, a pink-white or pink fracture, clear radial wood grain, a faint aroma and a slightly bitter, sour-astringent taste. Store ventilated and dry. Discard moldy, hollow or worm-eaten pieces. The label should read Chi Shao or Chuan Chi Shao—not Bai Shao or Moutan. Buy official slices; do not dig ornamental peony roots as a substitute.

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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.

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Chi Shao (Red Peony Root): Clear Heat, Cool the Blood, and Dispel Stasis