Roots and rhizomesDampness-transformingRhizoma Atractylodis

Cang Zhu (Atractylodes Rhizome)

蒼朮 · Cang Zhu

Dampness-transforming herb in Traditional Chinese Medicine. Traditional functions: Dries dampness, fortifies the spleen, dispels wind, disperses cold, and brightens the eyes.

In-Depth Guide

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Quick Facts

Latin NameRhizoma Atractylodis
Chinese Name & Pinyin蒼朮 · Cang Zhu
Medicinal PartRoots and rhizomes
Efficacy CategoryDampness-transforming
Botanical OriginThe dried rhizome of Atractylodes lancea (Thunb.) DC. (Asteraceae)
Nature & FlavourBitter, Acrid; Warm
Channels EnteredSpleen, Stomach, Liver

What Is Cang Zhu?

Cang Zhu (Atractylodes Rhizome) is a medicinal herb of Traditional Chinese Medicine.

Primarily produced in the Chinese provinces of Zhejiang, Hubei, Jiangsu, Henan.

Nature & Flavour: Bitter, Acrid; Warm
Channels Entered: Spleen, Stomach, Liver

Cang Zhu: Materia Medica Profile

Identification & Quality Standard

Rhizoma Atractylodis

Botanical Origin

The dried rhizome of Atractylodes lancea (Thunb.) DC. (Asteraceae)

Production Regions

Primarily produced in the Chinese provinces of Zhejiang, Hubei, Jiangsu, Henan.

Quality Requirements

Superior medicinal material is large, firm texture, fractured surface with many ‘cinnabar spot’, and a potent fragrant odor.

Macroscopic Features

Irregular linked or pointed cylindrical shape, slightly curved, some with branches, 3~10cm long, 1~2cm diameter. Externally grayish-brown, wrinkles, horizontal wrinkles and remnants of rootlets; apex has stem scar or remnants of stem base. Firm texture, fractured surface is yellowish-white or grayish-white, with scattered orange yellow or brownish-red oil cells, after exposure thin white needle-shaped crystals gradually emerge. Distinctive aroma odor; taste slightly sweet, acrid and bitter.

Traditional TCM Properties

Bitter, Acrid; WarmSpleenStomachLiver

Traditional Functions

Dries dampness, fortifies the spleen, dispels wind, disperses cold, and brightens the eyes. Chest congestion and abdominal distention, diarrhea and edema, beriberi and paralysis, wind and dampness impediment, wind-cold, caecitas nocturna.

How Cang Zhu Is Used in TCM

In the Chinese materia medica, Cang Zhu is classified among the Dampness-transforming herbs. It appears in 16 classical formulas in our library.

Formulas containing Cang Zhu are traditionally used for:

DiarrheaBloatingStomach DiscomfortPoor AppetiteEdemaDamp ConstitutionJoint DiscomfortLow Back PainChest TightnessEmotional DepressionIndigestionMuscular Stiffness

Classical Formulas Containing Cang Zhu

+8 more

Herbs Commonly Combined with Cang Zhu

Hou PoChen PiBai ZhuFu LingZhu LingZe XieGui ZhiGan CaoSheng JiangDa ZaoZhi Gan CaoHuang Bai

Frequently Asked Questions

What is Cang Zhu? Is it the same as Bai Zhu, Mao Cang Zhu or Bei Cang Zhu?
Cang Zhu (苍术) is the dried rhizome of Atractylodes lancea (Mao Cang Zhu) or Atractylodes chinensis (Bei Cang Zhu). The pharmacopoeial name is Atractylodis Rhizoma. Mao Cang Zhu from the Maoshan area of Jiangsu is prized: many oil cavities and white needle crystals on standing. Bei Cang Zhu from Hebei and Shanxi is looser and less aromatic. Bai Zhu is a different species. Bai Zhu tonifies the Spleen; Cang Zhu dries dampness and mobilizes the Spleen. Older texts used one name “Zhu”; today they are not interchangeable.
What are the TCM properties and traditional uses of Cang Zhu?
According to the Chinese Pharmacopoeia, Cang Zhu is acrid, bitter and warm, enters the Spleen, Stomach and Liver channels, and acts to dry dampness and strengthen the Spleen, dispel Wind and disperse Cold, and brighten the eyes. It is used for damp obstruction of the middle with fullness and diarrhea, edema, beriberi and flaccidity, Wind-Damp painful obstruction, Wind-Cold colds, night blindness and dim vision. It is a strong aromatic dampness-transforming herb that can also release the exterior.
What is the difference between raw, bran-fried and rice-water-processed Cang Zhu?
Raw Cang Zhu is fiercely acrid and drying—stronger to dry dampness, dispel Wind and disperse Cold (Bi pain, Wind-Cold-Damp exterior). Bran-fried Cang Zhu is less harsh, more fragrant, and better to strengthen Spleen and Stomach (fullness, poor appetite, phlegm-fluid). Rice-water processing further softens dryness. Scorched Cang Zhu is used more to bind the intestine. Mobilize dampness with bran-frying; expel Wind-Damp and release the exterior with the raw form.
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Learn More About Cang Zhu

Explore our in-depth article covering the traditional uses, properties, functions, and TCM context of Cang Zhu.

Read the Cang Zhu Guide →

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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