Quick Facts
| Latin Name | Fructus Toosendan |
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| Chinese Name & Pinyin | 川楝子 · Chuan Lian Zi |
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| Medicinal Part | Fruits and seeds |
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| Efficacy Category | Qi-regulating |
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| Botanical Origin | The dried mature fruit of Melia toosendan Sieb. et Zucc.(Meliaceae). |
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| Nature & Flavour | Bitter; Cold; Slightly toxic |
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| Channels Entered | Liver, Stomach, Small Intestine, Bladder |
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What Is Chuan Lian Zi?
Chuan Lian Zi (Toosendan Fruit) is a medicinal herb of Traditional Chinese Medicine.
Primarily produced in Chinese provinces of Sichuan, Gansu, Hubei, Guizhou, Yunnan.
Nature & Flavour: Bitter; Cold; Slightly toxic
Channels Entered: Liver, Stomach, Small Intestine, Bladder
Chuan Lian Zi: Materia Medica Profile
Identification & Quality Standard
Fructus Toosendan
Botanical Origin
The dried mature fruit of Melia toosendan Sieb. et Zucc.(Meliaceae).
Production Regions
Primarily produced in Chinese provinces of Sichuan, Gansu, Hubei, Guizhou, Yunnan.
Quality Requirements
Superior medicinal material is large piece with golden yellow skin and yellowish-white flesh, which are full and elastic in nature.
Macroscopic Features
Fruit is sub-spherical, 2~3cm diameter. Externally golden yellow to brownish-yellow, slightly lustrous, with dark brown spots. Apex has remnants of stylus; base has indented scars of fruit stem. Outer fruit skin is leathery, with a gap between flesh, which is loose and pale yellow, sticky when water is applied. Kernel is spherical or oval, hard, with flattened ends, and 6~8 longitudinal ridges split into 6~8 locules; each locule has one long round and black-brown seed. Distinctive odor; sour and bitter taste.
Traditional TCM Properties
Bitter; Cold; Slightly toxicLiverStomachSmall IntestineBladder
Traditional Functions
Soothes the liver, moves qi, relieves pain, expels worms. Apply to swelling pain of chest and abdomen, hernia pain, enterozoic abdominalgia.
Classical Formulas Containing Chuan Lian Zi
Frequently Asked Questions
What is Chuan Lian Zi? Is it the same as Ku Lian Zi or Ku Lian Pi?
Chuan Lian Zi (川楝子) is the dried ripe fruit of Melia toosendan Sieb. et Zucc. The pharmacopoeial name is Toosendan Fructus, classically from Sichuan. Ku Lian Zi is the fruit of Melia azedarach—similar in look, often more toxic, not an equivalent. Ku Lian Pi is the bark, a separate anthelmintic drug. Garden chinaberry fruit must not be swallowed as Chuan Lian Zi.
What are the TCM properties and traditional uses of Chuan Lian Zi?
According to the Chinese Pharmacopoeia, Chuan Lian Zi is bitter and cold, slightly toxic, enters the Liver, Small Intestine and Bladder channels, and acts to soothe the Liver and drain heat, move Qi to stop pain, and kill parasites. It is used for constrained Liver turning to fire with chest-flank and epigastric pain, hernia pain and worm accumulation. Bitter-cold and descending, it both spreads constrained Qi and clears Liver-channel heat, and it is one of the colder, mildly toxic Qi regulators.
What is the difference between raw and dry-fried Chuan Lian Zi?
Raw fruit is more bitter-cold and slightly toxic, historically stronger to kill parasites and more in need of caution. Dry-fried Chuan Lian Zi is fried to scorched yellow; toxicity and cold are somewhat reduced and it is preferred for moving Qi and stopping pain. Tradition: fry for pain, use raw for worms. Modern internal use is mostly short courses of the fried fruit in a formula. Home pan-frying does not guarantee detoxification and is not a reason to raise the dose.
Learn More About Chuan Lian Zi
Explore our in-depth article covering the traditional uses, properties, functions, and TCM context of Chuan Lian Zi.
Read the Chuan Lian Zi 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.
