炒白芍 · Chao Bai Shao
Tonifying herb in Traditional Chinese Medicine. Traditional functions: Nourishes blood and regulates menstruation, astringes yin and stops sweating, softens the liver and relieves pain, subdues liver yang.
| Latin Name | Paeoniae Radix Alba |
|---|---|
| Chinese Name & Pinyin | 炒白芍 · Chao Bai Shao |
| Medicinal Part | Roots and rhizomes |
| Efficacy Category | Tonifying |
| Botanical Origin | The dried root of Paeonia lactiflora Pall. (Paeoniaceae), stir-fried. |
| Nature & Flavour | Bitter, Sour; Slightly cold |
| Channels Entered | Liver, Spleen |
Chao Bai Shao (Stir-fried White Peony Root) is a medicinal herb of Traditional Chinese Medicine.
Primarily produced in Anhui, Zhejiang, Sichuan, Shandong.
Nature & Flavour: Bitter, Sour; Slightly cold
Channels Entered: Liver, Spleen
Identification & Quality Standard
Paeoniae Radix Alba
Botanical Origin
The dried root of Paeonia lactiflora Pall. (Paeoniaceae), stir-fried.
Production Regions
Primarily produced in Anhui, Zhejiang, Sichuan, Shandong.
Quality Requirements
Superior is uniform, firm, pale, mealy.
Round thin slices, 2~4mm thick. Externally pale yellowish-white, smooth. After stir-frying, surface is pale yellowish-brown, slightly fragrant. Broken surface pale pinkish-white.
Bitter, Sour; Slightly coldLiverSpleen
Nourishes blood and regulates menstruation, astringes yin and stops sweating, softens the liver and relieves pain, subdues liver yang.
In the Chinese materia medica, Chao Bai Shao is classified among the Tonifying herbs.
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.
