（《唐本草》）
【校正】自木部移入此，并入《拾遗》 子。
【释名】KT （音杀）、 （音毅）、艾子
辣子。
弘景曰∶《礼记》名 ，而俗中呼为KT 子，当是不识 字也。
恭曰∶《尔雅》云∶椒KT 丑 。陆机《诗疏》云∶椒，KT 属也。并有KT 名，陶
说误矣。
时珍曰∶此即 子也。蜀人呼为艾子，楚人呼为辣子，古人谓之 及KT 子。因其辛
辣，蜇口惨腹，使人有杀毅党然之状，故有诸名。苏恭谓茱萸之开口者为食茱萸。孟诜谓茱
萸之闭口者为 子。马志谓粒大、色黄黑者为食茱萸，粒紧小、色青绿者为吴茱萸。陈藏器
谓吴、食二茱萸是一物，入药以吴地者为良，不当重出此条，只可言汉与吴，不可言食与不
食。时珍窃谓数说皆因茱萸二字相混致误耳。不知吴茱、食茱乃一类二种。茱萸取吴地者入
药，故名吴茱萸。 子则形味似茱萸，惟可食用，故名食茱萸也。陈藏器不知食茱萸即 子，
重出 子一条，正自误矣。按∶曹宪《博雅》云∶ 子、越椒，茱萸也。郑樵《通志》云∶
子，一名食
【集解】颂曰∶ 子出闽中、江东。其木高硕似樗，茎间有刺。其子辛辣如椒，南人淹
藏作果品，或以寄远。《吴越春秋》云
又曰∶食茱萸，南北皆有之。其木亦甚高硕，有长及百尺者。枝茎青黄，上有小白点。
叶类油麻，其花黄色。蜀人呼为艾子，《礼记》所谓 者是也。 、艾，声相近也。宜入食
羹中，能发辛香。
时珍曰∶食茱萸、 子、辣子，一物也。高木长叶，黄花绿子，丛簇枝上。
味辛而苦，土人八月采，捣滤取汁，入锻石搅成，名曰艾油，亦曰辣米油，始辛辣蜇口，
入
实
【气味】辛、苦，大热，无毒。时珍曰∶有小毒，动脾火，病目者忌之。
颖曰∶发疮痔、浮肿、虚恚。
之才曰∶畏紫石英。
【主治】功同吴茱萸，力稍劣尔。疗水气用之佳（苏恭）。
心腹冷气痛，中恶，除咳逆，去脏腑冷，温中，甚良（孟诜）。
疗蛊毒飞尸着喉口者，刺破，以子揩之，令血出，当下涎沫。煮汁服之，去暴冷腹痛，
食不消，杀腥物（藏器）。治冷痢带下，暖胃燥湿（时珍）。
【附方】新二。
赤白带下∶ 子、石菖蒲等分，为末。每旦盐、酒温服二钱。（《经验方》）
久泻虚痢腹痛者∶ 子丸治之。 子、肉豆蔻各一两，陈米一两半。以米一分同二味炒
黄为末；一分生碾为末，粟米粥丸梧桐子大。每陈米饮下五十丸，日三服。（《
(From *Tang Bencao*)
[Correction] Transferred from the Wood section to here, and incorporated into the "Supplemental Remedies" (*Shiyi*) section under the category of seeds.
[Names] Shā (pronounced sha), Yì (pronounced yi), Àizǐ (Wormwood Seed), Làzǐ (Spicy Seed).
Ta Hongjing stated: The *Book of Rites* (*Liji*) refers to it as Shā, while the common people call it Shāzi. This is likely due to ignorance of the character Shā.
Su Gong stated: The *Erya* states: "Zhuō (pepper) and Shā are not of the same class." Lu Ji's *Commentary on the Classic of Poetry* (*Shishu*) states: "Zhuō belongs to the Shā category." Both possess the name Shā; therefore, Tao's statement is erroneous.
Li Shizhen stated: This is indeed Shāzi. People in Shu call it Àizǐ, people in Chu call it Làzì, and ancient people referred to it as Shā and Shāzi. Because of its pungent and spicy nature, which irritates the mouth and abdomen, causing a state resembling slaughter or suffering, it acquired these names. Su Gong claimed that the open-mouthed variety of Zhuyu is Shízhūyú (Edible Cornus). Meng Shen claimed that the closed-mouthed variety of Zhuyu is Shāzi. Ma Zhi stated that large grains with yellow-black color are Shízhūyú, while tight, small grains with green color are Wúzhūyú (Korean Cornus). Chen Cangqi believed that Wúzhūyú and Shízhūyú are the same substance, and for medicinal use, those from Wu are superior. He argued this item should not be listed separately; one should distinguish between Han and Wu regions, not between edible and non-edible varieties. Li Shizhen privately believes these errors stem from confusing the characters "Zhuyu." They did not realize that Wúzhūyú and Shízhūyú are two species within the same genus. Zhuyu used medicinally comes from Wu, hence named Wúzhūyú. Shāzi resembles Zhuyu in shape and taste but is only edible, hence named Shízhūyú. Chen Cangqi did not know that Shízhūyú is Shāzi, and by listing Shāzi again, he erred himself. According to Cao Xian's *Boya*: "Shāzi and Yuèjiāo are Zhuyu." Zheng Qiao's *Tongzhi* states: "Shāzi, also known as Shí..."
[Collected Explanations] Su Song stated: Shāzi originates from Minzhong and Jiangdong. The tree is tall and stout, resembling *Broussonetia papyrifera* (Paper Mulberry), with thorns on the stems. Its fruits are pungent and spicy like pepper. Southerners pickle and preserve them as fruit or send them as gifts to distant relatives. The *Spring and Autumn Annals of Wu and Yue* records... It also states: Shízhūyú grows in both north and south. The trees are very tall and stout, some reaching a hundred feet. Branches and stems are yellowish-green with small white spots. Leaves resemble sesame (*Sesamum indicum*), and flowers are yellow. People in Shu call it Àizǐ, which is what the *Book of Rites* calls Shā. Shā and Ài have similar pronunciations. It is suitable for adding to soups, emitting a pungent aroma.
Li Shizhen stated: Shízhūyú, Shāzi, and Làzǐ are the same substance. It is a tall tree with long leaves, yellow flowers, and green fruits clustered on branches. The taste is pungent and bitter. Locals harvest it in the eighth month, crush and filter it to extract juice, add calcined stone (Duan Shi) to stir and coagulate, naming it Àiyóu (Wormwood Oil) or Lāmǐyóu (Spicy Rice Oil). Initially pungent and irritating to the mouth, entering... the fruit...
[Aroma and Flavor] Pungent, Bitter, Great Heat, Non-toxic. Li Shizhen stated: Slightly toxic; it stirs Spleen Fire, and is contraindicated for those with eye diseases.
Ying stated: It induces sores, hemorrhoids, edema, and empty anger.
Xu Zhicai stated: It fears Zi Shiying (Fluorite).
[Therapeutic Actions] Its efficacy is similar to Wúzhūyú, though slightly weaker. It is excellent for treating Water Qi disorders (Su Gong).
It treats cold qi pain in the heart and abdomen, sudden evil qi invasion, eliminates reverse coughing, removes cold from the zang-fu organs, and warms the Middle Jiao, which is very beneficial (Meng Shen).
It treats Gu poison and Feishi (Flying Corpse) attached to the throat and mouth. Pierce the area, rub with the fruit until blood flows, expecting the discharge of saliva and phlegm. Boil the juice and drink it to remove sudden cold abdominal pain, aid digestion, and neutralize fishy odors (Chen Cangqi). It treats cold dysentery and leukorrhea, warms the stomach, and dries dampness (Li Shizhen).
[Attached Prescriptions] Two new prescriptions.
Red and White Leukorrhea: Shāzi and Shíchāngpǔ (Acorus Tatarinowii Rhizome) in equal parts, ground into powder. Take 2 qian each morning with warm salt water and wine. (*Experience Formula*)
For chronic diarrhea, deficiency-type dysentery, and abdominal pain: Treat with Shāzi Wan. Shāzi and Ròudòukòu (Nutmeg) each 1 liang, aged rice 1.5 liang. Fry one portion of the rice with the two herbs until yellow and grind into powder; grind another portion of raw rice into powder. Use millet porridge to form pills the size of paulownia seeds. Take 50 pills with aged rice decoction three times a day. (...