What are the effects and functions of Pao Jiang?

Have you ever paid attention to the effects and functions of roasted ginger? In fact, roasted ginger can play a very good role in warming the middle and dispelling cold, as well as warming the meridians and stopping bleeding. It can also help us improve problems such as indigestion, bruises and toothaches.

1. Pao Jiang, this product is in the shape of irregularly expanded blocks with finger-like branches. The surface is brown-black or tan. The texture is light and vesicular, the edge of the cross section is brown-black, the center is brown-yellow, finely granular, and the vascular bundles are scattered. It has a fragrant and unique aroma, a slightly spicy taste, and is good at warming the middle and relieving pain, stopping diarrhea, and warming the meridians and stopping bleeding. Distributed all over the country. Harvested in winter. The stems, leaves, fibrous roots and mud are removed, and then dried and processed.

2. The effects of Pao Jiang: Pao Jiang is a processed product of the dried rhizome of ginger, a plant of the ginger family. Pao Jiang is made by frying dried ginger until the surface is slightly black and the inside is brown-yellow. Pao Jiang has the effects of warming the middle and dispersing cold, warming the meridians and stopping bleeding. Pao Jiang has the effect of treating abdominal pain, diarrhea and deficiency-cold bleeding caused by deficiency-cold of Qi in the middle. The contraindications of Pao Jiang are that pregnant women and those with yin deficiency and heat are forbidden to take it. The effect of Pao Jiang: Pao Jiang stays without moving, it can dry out the cold and dampness in the spleen and stomach, remove the coldness and fullness in the navel and abdomen, warm the heart Qi, warm the liver meridian, remove evil and create new, make yang grow and yin increase, so it is suitable for those who have vomiting, nosebleed and bleeding with yin but not yang. When Yin is strong and suppresses Yang, fire cannot return to its origin, and Yang is weak and cannot retain blood, resulting in vomiting blood or bleeding. It is best to stir-fry it and preserve its properties before use. It is the most important medicine for stopping bleeding. Pao ginger warms the spleen and stomach, treats internal cold diarrhea, dysentery, intestinal constipation, chronic malaria, cholera, cold pain and fullness in the heart and abdomen, and stops nosebleeds, spitting blood, bloody diarrhea, and metrorrhagia.

3. The differences between various types of ginger: Ginger: It is the fresh rhizome of the perennial herb ginger of the Zingiberaceae family. It is produced all over the country, dug up in late autumn, and used fresh or buried in sand for later use. It is slightly warm in nature and enters the lung and spleen meridians. Its effects include inducing sweat and relieving exterior symptoms, warming the middle and stopping vomiting, and warming the lungs and stopping cough. Dried ginger: It is the dried rhizome of the perennial herb ginger of the Zingiberaceae family. It is harvested in winter, sliced ​​while fresh, sun-dried or dried at low temperature, and used raw. It is pungent and hot in nature, and enters the spleen, stomach, heart, and lung meridians. Its effects include warming the middle and dispelling cold, restoring yang and unblocking meridians, and warming the lungs and transforming fluid. Galangal: The dried rhizome of the perennial herb Galangal of the Zingiberaceae family. It is harvested in late summer and early autumn, dried and used raw. It is pungent and hot in nature, and enters the spleen and stomach meridians. It has the effects of dispelling cold and relieving pain, warming the middle and stopping vomiting. To stew ginger, wrap the ginger in paper, soak it in water, and stew it until cooked before using it as medicine. Galangal: warms the middle, helps digestion, and relieves pain. It is used to treat cold pain in the heart and abdomen, indigestion, bruises and injuries, and toothache. Used for chest distension, cold pain in the abdomen. Indigestion of food.