Library

(Volume of Flavors, Thirteenth Category)

(Listed as Middle Grade in *Shennong Bencao Jing* [Divine Farmer's Materia Medica])
[Correction] Transferred from the Wood Section to this section.
[Names] Da Jiao (Large Pepper) (from *Erya*),
[Collected Explanations] *Mingyi Bielu* [Additional Records of Famous Physicians] states: Qin Jiao grows in the valleys of Mount Tai and on the Qinling Mountains, or in Langya. In August...
Tao Hongjing says: It is now introduced from the West. Its shape resembles pepper but is larger; its color is yellow-black, and its taste has a strong peppery aroma. Some say it is the current tree seed (Huajiao). That is Zhu Jiao (Pig Pepper), which is likely incorrect.
Su Gong says: The tree, leaves, stems, and seeds of Qin Jiao are all similar to Shu Jiao (Sichuan Pepper), but the flavor is slightly shorter and the fruits are smaller. It grows abundantly in Lantian and between the Qinling Mountains.
Su Song says: It is now produced in Qinzhou, Fengzhou, Mingzhou, Yuezhou, Jinzhou, and Shangzhou. It flowers in early autumn and bears fruit in late autumn, harvested in September and October.
*Erya* states: [Character missing], is Da Jiao. Guo Pu's annotation says: Pepper grows in clumps; those with large fruits are [Character missing].
The *Book of Songs · Tang Wind* states: "The fruits of the pepper bush, multiplying and filling the measure." Lu Ji's *Shuyi* [Explanatory Meaning] states: The pepper tree resembles Cornus officinalis (Zhuyu), with thorns. The stems and leaves are hard and smooth/glossy, and the taste is pungent and fragrant. People in Shu use it to make tea, and people in Wu use it to make ming, both by boiling its leaves together for fragrance. Currently, in the mountains of Chenggao, there is Zhuye Jiao (Bamboo-leaf Pepper); its wood is also like Shu Jiao, possessing slight toxicity and heat properties, and is not suitable for medicinal use, but can be used in food or when steaming chicken and pork. There is also pepper on various islands in the East China Sea; its branches and leaves are similar. The fruits are long and not round, very fragrant, and the taste resembles orange peel. Deer and chamois on the islands eat its leaves, and their meat naturally acquires a peppery and orange peel aroma. The variety of pepper grown in the north and south currently has fruits larger than Shu Jiao, which aligns perfectly with the statements of Tao Hongjing, Guo Pu, and Lu Ji. Therefore, the one with large fruits should be identified as Qin Jiao.
Kou Zongshi says: This is produced in the Qin region, hence called Qin Jiao. Generally, pepper plants are similar, but Qin Jiao leaves are slightly larger, and the grains are larger with lower ridges, differing from the high wrinkles of Shu Jiao. However, the Qin region also has Shu Jiao seeds.
Li Shizhen says: Qin Jiao is Huajiao (Zanthoxylum). It originated in the Qin region and can now be planted everywhere, propagating most easily. Its leaves are opposite, pointed, and have thorns. Delicate flowers appear in April.
Fruits form in May, green when raw and red when ripe, larger than Shu Jiao, and its seeds are not as black-bright as those of Shu Jiao. *Fanzi Jiran* states: Shu Jiao comes from Wudu.
[Preparation] Same as Shu Jiao.
Jiao Hong (Pepper Red)
[Aroma and Flavor] Pungent, Warm, Toxic. *Mingyi Bielu* states: Raw is Warm, Cooked is Cold, Toxic.
Xu Zhicai says: Adversely interacts with Trichosanthis Fructus (Gualou) and Saposhnikoviae Radix (Fang Kui); fears Orpiment (Cihuang).
[Therapeutic Actions] Expels wind-pathogenic factors, warms the Middle Jiao, removes cold-bi, strengthens teeth and hair, brightens the eyes. Long-term consumption lightens the body, improves complexion, delays aging, increases longevity, and enhances spiritual clarity (*Shennong Bencao Jing*). Treats throat obstruction (Hou Bi), vomiting and rebellious qi, hernia masses (Shen Jia), eliminates old blood, postpartum residual diseases and abdominal pain, induces sweating, and benefits the five zang organs (*Mingyi Bielu*). Addresses rebellious qi cough, chronic wind-damp bi (*Meng Shen*).
Treats generalized aversion to wind, limb [Character missing] bi, swelling and trembling of mouth and teeth, amenorrhea in women, postpartum evil-blood dysentery, chronic dysentery, and treats cold pain in the abdomen.
[Attached Prescriptions] Six old prescriptions.
For diabetes mellitus characterized by excessive urine and polydipsia with low fluid intake: Use 1 fen of Qin Jiao (inducing sweat), 2 fen of Guali (Trichosanthes Seed), grind into powder. Take with water, one fangcun bi [square-inch spoonful] per dose, three times daily. (*Shanghan Leyao*)
[Regarding] wind pathogen: Mix equal parts of pepper and salt powder, blend with vinegar, and apply externally. Effective. (*Zhouhou Beiji Fang*)
For sores affected by wind: Make dough into wontons, wrap Qin Jiao inside, bake in ashes until hot, cut open to allow ventilation, and seal onto the sore. Replace when cool.
(Meng Shen)
For chronic mouth ulcers: Take Da Jiao, remove closed ones, wash with water, mix, boil into porridge, swallow on an empty stomach, and cover with rice. Severe cases may take another dose. Continue until healed. (*Shiliao Bencao*)
For toothache due to wind: Decoct Qin Jiao in vinegar and gargle. (*Meng Shen Shiliao*)
For insects entering the ear: One qian of pepper powder, half a zhan of vinegar, soak for a long time, then drip in slowly. The insect will exit on its own. (*Xu Shiquan Fang*)