Five Flavors of herbs/ Prep/ Administration Flashcards
(40 cards)
1
Q
Acrid/Pungent
A
disperse and move
2
Q
Sweet
A
tonify, harmonize, moisten
3
Q
Bitter
A
drains and dries
4
Q
Sour
A
astringent bind or prevent leakage of fluid or qi
5
Q
salty
A
purge and soften
6
Q
Cao/Herba
A
whole plant
7
Q
Hua/Flos
A
flower
8
Q
Zhi/ramulus
A
twig/branch
9
Q
ye/folium
A
leaf
10
Q
gen/radix
A
root
11
Q
pi/cortex/pericarpium
A
bark, peel, skin
12
Q
gua/fruit
A
fructus
13
Q
zi/dou/ren or semen/fructus
A
seed, kernel, fruit
14
Q
geng/caulis
A
stem
15
Q
teng/caulis
A
vine
16
Q
ke/shell
A
choncha
17
Q
shi/stone
A
calculus
18
Q
jiao/gelatin
A
gelatinum
19
Q
jiao/horn
A
cornu
20
Q
prep: chao
A
dry fried
21
Q
prep: chao jiao
A
stir fried until very darkened yellow
22
Q
prep: chao tan
A
charred
23
Q
prep: mi zhi
A
honey fried
24
Q
prep: cu zhi
A
vinegar fried
25
prep: jiang zhi
ginger juice fried
26
prep: jiu zhi
wine/alcohol fried
27
prep: wei
roasted
28
prep: jiao
boiled down to glue or gelatin
29
Administration method: gao
syrup
30
Administration method: pian
tablet
31
Administration method: wan/dan
pill
32
Administration method: san
bulk powder
33
Administration method: tang/jian
decoction
34
Administration method: yin
drink/decoction
35
Administration method: ding ji
tincture
36
Administration method: chong ji
granules
37
Administration method: jiu
medicinal wine
38
Administration method: xi ji
external washes
39
Administration method: gao yao
external: plasters, patches
40
Administration method: nong suo fen
concentrated powder
