Guest guest Posted March 17, 2005 Report Share Posted March 17, 2005 Dear Colleagues, Two unrelated questions on different herbs (other than the fact that both strengthen spleen): A patient that I saw recently indicated that he was severely allergic to garlic and onions. In on-line research he came up with the Indian and Persian herb: Asafoetida (e wei). I couldn't find it in either Bensky or Chen's Materia Medicae, but did find it in Wiseman's dictionary, and Tierra's " The way of Herbs. " The following was Michael Tierra's entry: " Part used: Gum Resin Energy and flavor: acrid and hot Systems Affected: Liver, stomach and digestion comments: Asafoetida is routinely used as a carminative and substitute for garlic in many Asian countries. In both India and China it is often favored over garlic...because [though it] has a similarly strong odor and flavor,... [it does]...not remain on the breath.... Asafoetida has warming anti-spasmodic properties, is useful for hysterical symptoms, hypoglycemia, Candida Albicans overgrowth, coldness, coughs and bronchitis....Asafoetida...[is] effective as a carminative in regulating 'chi' [sic], and helping to overcome food allergies. Sounds like a lot of similarities in properties to Mu Xiang, no? My questions are therefore, one, since this herb is used according to Tierra in the Chinese herbal repertoire, does anyone have any experience or knowledge of any classical formulae using it, and two, could someone translate and post for us the entry for it in the zhong yao da ci dian ben cao. _______________________ _____________ My other question concerns yi yi ren (coix lachrymajobi L.). I was always taught that it is the grain-like seed, " Job's tears or coix. Yet when I went to buy some from my always reliable herb store in Chinatown, I was handed a package of pearl barley, similar looking, but a different herb, (I think, anyway). So if they are indeed different herbs that just happen to look almost identical, and one is substituted for the other as I know is quite commonly done, what are the properties, flavors, temperatures and channels relevant to pearl barley. If close, then I could understand the substitution, but if not....Well, let's see. Thanks in advance for your help Yehuda " When you see someone doing something wrong, realize that it was brought before you because you did something similar. Therefore, instead of judging him, judge yourself. " The Baal Shem Tov Hakodesh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2005 Report Share Posted March 17, 2005 , Yehuda L Frischman <@j...> wrote: > Dear Colleagues, > > Two unrelated questions on different herbs (other than the fact that both > strengthen spleen): > > Persian herb: Asafoetida (e wei). > My other question concerns yi yi ren (coix lachrymajobi L.). Asafoetida (Asafetida) is known as e1 wei4 (sometimes pronounced as a1 wei4) in Mandarin. It first showed up in the Tang Ben Cao from the Tang Dynasty. It is featured in the formulas Asafetida Glomus-Transforming Powder and Asafetida Glomus-Transforming Paste, as well as Asafetida Pill. It is bitter, acrid and warm and enters the liver, spleen, and stomach channels. Its actions are to disperse accumulations and kill worms. It is indicated for concretions, conglomerations, and glomus lumps, as well as worm accumulations, meat-type food accumulations, cold pain in the heart [region] and abdomen, malaria, and dysentery. It may be made into pastes for external use, or may be taken internally in powders or pills, at a dose of 3–5 fen (equivalent to 1.1–1.85 g (USA, Taiwan) or 0.9–1.5 g (PRC). It is contraindicated in spleen-stomach vacuity weakness and in pregnancy. You mentioned that it is a common substitute for garlic in China and India. I know that it is used often in Indian cooking, but it is certainly used far less than garlic in Chinese cooking. I don't agree that it is a common substitute for garlic in China, but it may be used as a substitute for garlic by Chinese Buddhists who follow the traditional dietary restrictions (such as monks and nuns, who are not allowed to consume garlic). Vegetarian cooking implies the absence of garlic in Buddhist restaurants, so they might use asafetida instead. As for the two types of yi yi ren, the smaller pearled barley is indeed different than coix. It is considered to be lacking in a significant medicinal effect, with the medicinal one being true coix. The larger coix is used for medicinal, the smaller pearled barley is preferred for food use because it has a better flavor and is more tender. Hope that helps. Eric Brand Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2005 Report Share Posted March 17, 2005 Yi yi ren question: Since yi yi ren contains gluten, would people with gluten sensitivities have problems with this herb in a decoction? -Jason > > Eric Brand [smilinglotus] > Thursday, March 17, 2005 2:57 AM > > Re: asafoetida and yi yi ren > > > > , Yehuda L Frischman > <@j...> wrote: > > Dear Colleagues, > > > > Two unrelated questions on different herbs (other than the fact that > both > > strengthen spleen): > > > Persian herb: Asafoetida (e wei). > > My other question concerns yi yi ren (coix lachrymajobi L.). > > Asafoetida (Asafetida) is known as e1 wei4 (sometimes pronounced as a1 > wei4) in Mandarin. It first showed up in the Tang Ben Cao from the > Tang Dynasty. > > It is featured in the formulas Asafetida Glomus-Transforming Powder > and Asafetida Glomus-Transforming Paste, as well as Asafetida Pill. > > It is bitter, acrid and warm and enters the liver, spleen, and stomach > channels. > > Its actions are to disperse accumulations and kill worms. > > It is indicated for concretions, conglomerations, and glomus lumps, as > well as worm accumulations, meat-type food accumulations, cold pain in > the heart [region] and abdomen, malaria, and dysentery. > > It may be made into pastes for external use, or may be taken > internally in powders or pills, at a dose of 3-5 fen (equivalent to > 1.1-1.85 g (USA, Taiwan) or 0.9-1.5 g (PRC). > > It is contraindicated in spleen-stomach vacuity weakness and in pregnancy. > > You mentioned that it is a common substitute for garlic in China and > India. I know that it is used often in Indian cooking, but it is > certainly used far less than garlic in Chinese cooking. I don't agree > that it is a common substitute for garlic in China, but it may be used > as a substitute for garlic by Chinese Buddhists who follow the > traditional dietary restrictions (such as monks and nuns, who are not > allowed to consume garlic). Vegetarian cooking implies the absence of > garlic in Buddhist restaurants, so they might use asafetida instead. > > As for the two types of yi yi ren, the smaller pearled barley is > indeed different than coix. It is considered to be lacking in a > significant medicinal effect, with the medicinal one being true coix. > The larger coix is used for medicinal, the smaller pearled barley is > preferred for food use because it has a better flavor and is more tender. > > Hope that helps. > > Eric Brand > > > Chinese Herbal Medicine offers various professional services, including > board approved continuing education classes, an annual conference and a > free discussion forum in Chinese Herbal Medicine. > > > > Quote Link to comment Share on other sites More sharing options...
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