Quick Facts
| Latin Name | Myrrha (stir-fried) |
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| Chinese Name & Pinyin | 炒沒藥 · Chao Mo Yao |
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| Medicinal Part | Others |
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| Efficacy Category | Blood-activating |
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| Botanical Origin | The dried resin exuded from the bark of Commiphora myrrha Engl. (Burseraceae). |
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| Nature & Flavour | Acrid, Bitter; Neutral |
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| Channels Entered | Heart, Liver, Spleen |
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What Is Chao Mo Yao?
Chao Mo Yao (Stir-fried Myrrh) is a medicinal herb of Traditional Chinese Medicine.
Primarily produced in Somalia and Ethiopia.
Nature & Flavour: Acrid, Bitter; Neutral
Channels Entered: Heart, Liver, Spleen
Chao Mo Yao: Materia Medica Profile
Identification & Quality Standard
Myrrha (stir-fried)
Botanical Origin
The dried resin exuded from the bark of Commiphora myrrha Engl. (Burseraceae).
Production Regions
Primarily produced in Somalia and Ethiopia.
Quality Requirements
Superior medicinal material is reddish-brown, glossy, aromatic, and free of foreign matter.
Macroscopic Features
Irregular granular lumps or agglomerates; externally reddish-brown or yellowish-brown, often coated with dust. After stir-frying, surface is deeper brownish-black, opaque, often with scorched spots. Hard quality; fractured surface is brownish-yellow, waxy or granular. Special aromatic odor, bitter and pungent taste.
Traditional TCM Properties
Acrid, Bitter; NeutralHeartLiverSpleen
Traditional Functions
Disperses stasis and stops pain, reduces swelling and promotes tissue healing; stir-fried form reduces irritation.
How Chao Mo Yao Is Used in TCM
In the Chinese materia medica, Chao Mo Yao is classified among the Blood-activating 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.
