【气味】苦，寒，无毒。
【主治】水痢，头风身痒（《唐本》）。
根
【主治】消积，治反胃（时珍）。
茎、叶
【主治】煮汁，洗漆疮（时珍。出《肘后》）。
（宋《开宝》）
【释名】庵摩罗迦果（出佛书）、香盖。
时珍曰∶庵罗，梵音二合者也。庵摩罗，梵音三合者也。华言清净是也。
【集解】志曰∶庵罗果，树生，若林檎而极大。
宗 曰∶西洛甚多，梨之类也。其状似梨，先诸梨熟，七夕前后已堪啖。色黄如鹅梨，
才熟便松软，入药亦希。
时珍曰∶按∶《一统志》云∶庵罗果俗名香盖，乃果中极品。种出西域，亦柰类也。叶
似茶叶，实似北梨，五、六月熟，多食亦无害。今安南诸地亦有之。
【气味】甘，温，无毒。士良曰∶酸，微寒。
志曰∶动风疾。凡天行病及食饱后，俱不可食。同大蒜、辛物食，令人患黄病。
【主治】食之止渴（《开宝》）。主妇人经脉不通，丈夫营卫中血脉不行。久食，令人不
饥（士良）。
叶
【主治】渴疾，煎汤饮（士良）。
（《别录》下品）
【释名】频婆（音波）。
时珍曰∶篆文柰字，象子缀于木之形。梵言谓之频婆，今北人亦呼之，犹云端好也。
【集解】弘景曰∶柰，江南虽有，而北国最丰。作脯食之，不宜人。林檎相似而小，俱
不益人。
士良曰∶此有三种∶大而长者为柰，圆者为林檎，皆夏熟；小者味涩为 ，秋熟，
一名楸子。
时珍曰∶柰与林檎，一类二种也。树、实皆似林檎而大，西土最多，可栽可压。有白、
赤、青三色。白者为素柰，赤者为丹柰，亦曰朱柰，青者为绿柰，皆夏熟。凉州有冬柰，冬
熟，子带碧色。孔氏《六帖》言∶凉州白柰，大如兔头。《西京杂记》言∶上林苑紫柰，大
如升，核紫花青。其汁如漆，着衣不可浣，名脂衣柰。此皆异种也。郭义恭《广志》云∶西
方例多柰，家家收切，曝干为脯，数十百斛，以为蓄积，谓之频婆粮。亦取柰汁为豉用。其
法∶取熟柰纳瓮中，勿令蝇入；六、七日待烂，以酒腌，痛拌令如粥状，下水更拌，滤去皮
子；良久，去清汁，倾布上，以灰在下引汁尽，划开，晒干，为末，调物甘酸得所也。刘熙
《释名》载∶柰油，以柰捣汁涂缯上，曝燥取下，色如油也。今关西人以赤柰、楸子取汁涂
器中，曝干，名果单是矣。味甘酸，可以馈远。杜恕《笃论》云∶日给之花似柰，柰实而日
给零落，虚伪与真实相似也。则日给乃柰之不实者。而《王羲之帖》云∶来禽、日给，皆囊
盛为佳果。则又似指柰为日给矣。木槿花亦名日及，或同名耳。
实
【气味】苦，寒，有小毒。多食令人肺壅、胪胀，有病患尤甚（《别录》）。
思邈曰∶酸、苦，寒，涩，无毒。
时珍曰∶案∶《正要》云∶频婆∶甘，无毒。
【主治】补中焦诸不足气，和脾。治猝食饱气壅不通者，捣汁服（孟诜）。益心气，耐
饥
[Flavor and Nature] Bitter, cold, non-toxic.
[Indications] Treats watery dysentery, wind-headache, and body pruritus (from *Tang Bencao*).
Root
[Indications] Resolves accumulation, treats retrograde vomiting (Li Shizhen).
Stem and Leaves
[Indications] Decocted juice is used externally to wash lacquer dermatitis (Li Shizhen. From *Zhouhou Beiji Fang*).
(*Kaibao Bencao*, Song Dynasty)
[Names] Anmoluoja fruit (from Buddhist scriptures), Xianggai.
Li Shizhen said: "Anluo" is a two-syllable Sanskrit compound. "Anmoluoluo" is a three-syllable Sanskrit compound. The Chinese meaning is purity.
[Collection and Explanation] Su Song said: The Anluo fruit tree grows; it resembles Malus asiatica (Lin Qin) but the fruit is extremely large.
Kou Zongshi said: It is abundant in Xiluo, belonging to the pear category. Its shape resembles a pear, ripening earlier than other pears, edible around the Qixi Festival. The color is yellow like Goose Pear; when just ripe, it becomes soft, and it is rarely used in medicine.
Li Shizhen said: According to *Yitong Zhi*: Anluo fruit is commonly known as Xianggai, the finest of fruits. It originates from the Western Regions and is also a type of Nai. The leaves resemble tea leaves, the fruit resembles Northern pears, ripens in May and June, and excessive consumption causes no harm. It is now also cultivated in various parts of Annan.
[Flavor and Nature] Sweet, warm, non-toxic. Chen Shiliang said: Sour, slightly cold.
Su Song said: It can trigger wind-related diseases. It should not be consumed during epidemic febrile diseases or after full meals. Consuming it with garlic or pungent foods induces jaundice.
[Indications] Eating it quenches thirst (*Kaibao Bencao*). It treats amenorrhea in women and impaired circulation of Ying and Wei blood vessels in men. Long-term consumption reduces hunger (Chen Shiliang).
Leaves
[Indications] Treats thirst disorders, decocted as a drink (Chen Shiliang).
(*Mingyi Bielu*, Lower Grade)
[Name] Pinpo (pronounced Bo).
Li Shizhen said: The seal script character for "Nai" depicts the form of fruits hanging on a tree. In Sanskrit, it is called Pinpo, which is also the term used by people in the North today, similar to the meaning of "perfectly good."
[Collection and Explanation] Tao Hongjing said: Nai exists in Jiangnan, but is most abundant in the North. Dried slices are unbeneficial. It resembles Lin Qin but is smaller, offering no benefit to humans.
Chen Shiliang said: There are three types: large and long ones are Nai, round ones are Lin Qin, both ripening in summer; small, astringent-tasting ones are Qiuzi, ripening in autumn, also named Qiuzi.
Li Shizhen said: Nai and Lin Qin are one species with two varieties. The trees and fruits resemble Lin Qin but are larger, most abundant in the West, suitable for planting and layering propagation. There are white, red, and green varieties. White ones are Su Nai, red ones are Dan Nai (also called Zhu Nai), and green ones are Lü Nai, all ripening in summer. Liangzhou has Winter Nai, ripening in winter, with seeds having a jade-green hue. Kong's *Liutie* states: Liangzhou white Nai is as large as a rabbit's head. *Xijing Zaji* states: Purple Nai in Shanglin Garden is as large as a sheng, with purple pits and green flowers. Its juice is like lacquer, staining clothes irreversibly, named Zhiyi Nai. These are all exotic varieties. Guo Yigong's *Guangzhi* states: Western regions generally have much Nai; households harvest, slice, and dry them into jerky, storing hundreds of hu as reserves, called Pinpo grain. Nai juice is also used to make dou (fermented soybean paste). The method: Place ripe Nai in a jar, preventing flies from entering; after six or seven days when it rots, marinate with wine, stir vigorously until porridge-like, add water and stir again, filter out skin and seeds; after a while, discard the clear liquid, pour onto cloth, place ash underneath to draw out the juice completely, spread open, sun-dry, grind into powder, and adjust to sweet and sour taste. Liu Xi's *Shiming* records: Nai oil, made by crushing Nai to extract juice, coating silk, drying, and removing, resulting in a color like oil. Currently, people in Guanxi use juice from Chi Nai and Qiuzi coated on vessels, dried in the sun, named Guodan, with a sweet and sour taste suitable for gifting. Du Shu's *Dulun* states: The flower of Riji resembles Nai, but Nai bears fruit while Riji falls off, implying falsehood resembles truth. Thus, Riji is the barren variant of Nai. However, *Wang Xizhi's Letter* states: Laiqin and Riji are best stored in bags as fine fruits, suggesting Nai might be referred to as Riji. Hibiscus mutabilis is also called Rijí, perhaps sharing the same name.
Fruit
[Flavor and Nature] Bitter, cold, slightly toxic. Excessive consumption causes lung congestion and abdominal distension, especially severe in patients with illness (*Mingyi Bielu*).
Sun Simiao said: Sour, bitter, cold, astringent, non-toxic.
Li Shizhen said: According to *Zhengyao*: Pinpo is sweet, non-toxic.
[Indications] Tonifies deficiencies of Qi in the Middle Jiao, harmonizes the Spleen. Treats sudden food stagnation causing Qi blockage; take crushed juice orally (Meng Shen). Benefits Heart Qi, sustains satiety