炒赤芍 · Chao Chi Shao
Heat-clearing herb in Traditional Chinese Medicine. Traditional functions: Clears heat and cools blood, disperses stasis and relieves pain.
| Latin Name | Paeoniae Radix Rubra |
|---|---|
| Chinese Name & Pinyin | 炒赤芍 · Chao Chi Shao |
| Medicinal Part | Roots and rhizomes |
| Efficacy Category | Heat-clearing |
| Botanical Origin | The dried root of Paeonia lactiflora Pall. (Paeoniaceae), stir-fried. |
| Nature & Flavour | Bitter; Slightly cold |
| Channels Entered | Liver |
Chao Chi Shao (Stir-fried Red Peony Root) is a medicinal herb of Traditional Chinese Medicine.
Primarily produced in Inner Mongolia, Liaoning, Hebei, Sichuan.
Nature & Flavour: Bitter; Slightly cold
Channels Entered: Liver
Identification & Quality Standard
Paeoniae Radix Rubra
Botanical Origin
The dried root of Paeonia lactiflora Pall. (Paeoniaceae), stir-fried.
Production Regions
Primarily produced in Inner Mongolia, Liaoning, Hebei, Sichuan.
Quality Requirements
Superior is long, thick, elastic, white cross-section.
Round thin slices. After stir-frying, surface is pale yellowish-red with slight焦斑. Faint aroma.
Bitter; Slightly coldLiver
Clears heat and cools blood, disperses stasis and relieves pain.
In the Chinese materia medica, Chao Chi Shao is classified among the Heat-clearing 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.
