The effect of Tiannanxing wine

Arisaema is a medicinal herb in my country. It is usually harvested in autumn and winter. At this time, the leaves and stems of Arisaema have already withered and become brittle, making it a particularly suitable Chinese medicinal material. Arisaema has many functions and is very likely to be used in pharmacies. Many diseases can be treated with Arisaema. So do you know what the effects of using Arisaema to make medicinal wine are? Let’s take a look together.

The effect of Tiannanxing wine

Arisaema can be used to eliminate dampness, relieve cough and reduce phlegm, as well as reduce swelling and knots. It can treat occipital neuralgia after a stroke and is very effective in treating rheumatic pain. Arisaema is also very effective for epilepsy and tetanus, and can even treat scorpion bites and be used to detoxify snake venom.

Therefore, Arisaema can be used for external wounds, and the addition of ethanol to the blood circulation system has a very good effect. However, Arisaema is harmful, so the wine soaked with Arisaema cannot be drunk and can only be applied externally.

Arisaema has high efficacy and function, and many medicinal values ​​and functions, but it should be noted that the rhizomes can only be harvested after the leaves and stems of Arisaema have become brittle and withered. Only then will the Arisaema have efficacy and function. So do you know how to choose high-quality Arisaema? Let’s take a look with the editor below.

How to choose Arisaema

Appearance

The outside of Arisaema appears to be oblate, the color is milky white or light brown, and it is relatively smooth. Good Arisaema is very solid and not easy to break. The color of Arisaema after processing is dark yellow or light brown, which is more sensitive and easy to break.

smell

The taste of Arisaema is like a spicy food with beans. It tastes a bit numb and a bit spicy, alternating between spicy and fragrant. The taste of Arisaema after Chinese medicine processing is lighter than that of Arisaema before Chinese medicine processing, with a slightly astringent taste and a slightly numb feeling.