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Shu Jiao (Sichuan Pepper)

Taste is pungent, temperature is warm and extremely hot. It belongs to Fire, possessing properties of Metal and Water, with floating qi, representing Yang within Yang. It is toxic. Produced in Shuzhou, harvested in the eighth lunar month. Red grains are considered superior; those with closed pores are lethal. Processing requires stir-frying until "sweat" appears, removing the seeds (jiaomu) and yellow shells. (When used, first select and remove the seeds and closed-pore grains; slight stir-frying until sweating enhances its potency. After frying, place them in a stone mortar. Pound with a pestle, winnow away adhering red and yellow shells, retaining only the outer red skin. Pound and winnow repeatedly until completely clean.) Almond (Xingren) serves as an assistant herb; it is incompatible with Kua Dong Hua (Kaulopsidis Flos), Xiong Huang (Realgar). It is effective for cold pain in the heart and abdomen, as well as bi-syndrome caused by cold-dampness. It is particularly efficacious in killing Gui Zhu (ghostly affliction), Gu poison, and venom from insects, fish, snakes. It eliminates dead tissue in bones, joints, and skin; treats Shang Han (Cold Damage) and Wen Nue (Warm Malaria) without sweating. Superiorly, it clears corneal opacities from both eyes; inferiorly, it drives out deep cold from the Six Fu organs. It unblocks meridians, opens the "Ghost Gate" (inducing sweating), and harmonizes joints; it strengthens teeth and hair, warms the waist and knees, and especially reduces urinary frequency. It regulates wind pathogens, stops rebellious Qi cough; treats belching, nourishes balanced Qi. It resolves edema and jaundice, stops bloody dysentery. Excessive consumption depletes Qi and causes blindness; long-term use blackens hair and promotes longevity. Do not consume in the tenth lunar month, as it damages the Heart leading to forgetfulness. Jiaomu (Pepper Seeds) taste bitter and pungent, promote water metabolism, and treat Shui Gu (water distension). They are emergency herbs for resolving phlegm-wheezing and rapid formulas for arresting night sweats. They should be stir-fried, ground into powder, and taken mixed with liquid. Leaves pounded with Ai Ye (Mugwort Leaf) and Cong Bai (Scallion White), mixed with a little strong vinegar, show remarkable efficacy for testicular torsion pain, and are highly verified for applying to Ben Tun (running piglet syndrome) and Fu Liang (hidden beam syndrome). They can also be boiled for drinking, possessing a very pungent and fragrant aroma. There is also Qin Jiao (Qin Pepper), produced in the Qinling Mountains. Its taste and aroma are both bitter; raw it is warm, cooked it is cold. Its processing method is the same as Shu Jiao, but the grains are slightly larger than those of Shu Jiao. Its incompatibilities include three additional herbs: Fang Kui (Adenophorae Radix), Ci Huang (Orpiment), and Gua Lou (Trichosanthis Fructus). It primarily treats generalized aversion to wind, disperses flaccidity and bi-syndrome in the four limbs. It eliminates scars, promotes hair growth, beautifies complexion, and clarifies the spirit. It treats swelling and mobility of teeth and gums, as well as throat obstruction and vomiting, regulating postpartum conditions... It is traditionally said that this pepper can neutralize mercury; anyone who accidentally ingests mercury and becomes poisoned will recover upon taking it. Ya Jiao (Cliff Pepper) is produced in Shizhou, sought after by those suffering from upper jiao asthma and cough. Man Jiao (Creeping Pepper) is produced in Yunzhong, suitable for those with thief-wind causing spasms and tightness.