干姜
| Name (CN) | 干姜 (Gān jiāng) |
|---|---|
| Synonyms (CN) | 鲜姜、生姜、老姜、均姜、淡姜、干生姜、勾粒因、煨姜、炮姜、姜炭、黑姜、干姜炭、白姜、均姜 |
| Name (EN) | Dried Ginger, Ginger, Common Ginger Dried Rhizome |
| Scientific name(s) | Zingiberis Rhizom, Rhizoma Zingiberis, Zingiber Officinale |
| Used section | Rootstock |
| Taste | Spicy |
| Channel Tropism | Induce in the spleen, stomach, kidney, heart and lung meridians. |
| Cold/Hot properties | Hot |
| Group | Plant [Condiments] |
| Origin | This product is the dried rhizome of the ginger plant Zingiber officinale Rose. |
|---|---|
| Function and treatment | Warming the middle of the body and dispersing cold, returning Yang to the blood vessels, warming the lung and resolving drinks. For cold pain in the abdomen and stomach, vomiting and diarrhea, cold extremities and weak pulse, cold drinks and coughing. |
| Origin and best harvesting period | Produced mainly in Gandanwei, Sichuan, Changshun and Xingren in Guizhou, Laifeng in Hubei, Xinhui in Guangdong and Zhejiang, Shandong, Hunan, Guangxi, Jiangxi and Fujian, and sold throughout the country. In winter, the roots and sediment are removed and dried in the sun or at low temperatures. Those sliced fresh and dried in the sun or at low temperature are called "dried ginger slices". |