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Huo Xiang (Agastache rugosa)
Upon harvesting, the aroma is extremely fragrant. Merchants often adulterate it with cotton leaves and eggplant leaves to pass them off as genuine; therefore, careful selection is indispensable. After removing stems and stalks for decoction, it specifically treats disorders of the Spleen and Lung meridians. When added to Wu Yao Shun Qi San (Cyperus and Aucklandia Powder to Promote Qi Circulation), it exerts its effect on the Lungs; when added to Huang Qi Si Jun Zi Tang (Astragalus and Four Gentlemen Decoction), it takes effect in the Spleen. In formulas for Shang Han (Cold Damage), it is named Zheng Qi San (Regular Qi Powder). It regulates Huo Luan (Cholera-like syndrome characterized by severe vomiting and diarrhea), stopping vomiting; opens the stomach and promotes appetite. It eliminates foul breath and resolves edema caused by Wind-Water.

Dan Zhou Gao Liang Jiang (Galangal from Danzhou)
Lei Zhou Gao Liang Jiang (Galangal from Leizhou)
Taste: Pungent, Bitter. Nature: Very Warm. Attribute: Pure Yang. Toxicity: Non-toxic. Gaoliang refers to a commandery belonging to Guangzhou; current records rename it Gaozhou Jiang. It is produced by the local soil, appearing small and compact. It strengthens the Spleen, aids digestion, directs Qi downward, warms the Middle Jiao, dispels cold stagnation rising from the Stomach to the heart, and cures Huo Luan accompanied by muscle spasms, diarrhea, and dysentery. It stops Fan Wei (regurgitation/vomiting after eating) and food vomiting, and drives away abdominal pain and accumulated cold. Harvested when mature in autumn, it is called Hong Dou Kou (Red Cardamom). It effectively resolves alcohol toxicity, and its other therapeutic actions are the same as described above.

Hu Jiao (Black Pepper)
Taste: Pungent. Nature: Very Warm. Element Association: Fire with Metal attributes. Toxicity: Non-toxic. Originating from Southern Guangxi and Western Rong regions. It grows as a vine with soft, flexible stems, only about one inch and a half long; branches are tender and equal in length to the leaves. Pods form along the stem, paired oppositely. Its leaves open in the morning and close at night, hiding the seeds inside when closed. Not exposed to Yin Qi, thus possessing a very pungent and hot nature. Resembles Shu Li (Rhamnus), harvested in the sixth lunar month. Foreigners call it "Mei Lv Zhi," while China calls it Hu Jiao Zi. It neutralizes toxins from all kinds of fish, meat, mushrooms, and fungi, and is used to season various foods and drinks. It directs Qi downward, expels Wind-Phlegm, warms the Middle Jiao, and stops Huo Luan. It resolves cold dysentery of the intestines and stomach, and alleviates cold pain in the heart and abdomen. [Text fragment regarding postpartum blood...] Hu Jiao should be picked when green.
Another view states: Those growing in sunny places are called Hu Jiao, while those growing in shady places are called Cheng Qie (Litsea cubeba). It transforms grain food, regulates rebellious Qi with notable efficacy; resolves Phlegm masses, and stops hiccups with remarkable merit. It is also frequently used to treat Shang Han coughing and belching. Shan Hu Jiao (Mountain Pepper) grows everywhere, is black in color, and has slightly larger grains. It relieves pain and breaks stagnation, and is effective in folk usage.