Library

(Jiyou year added content from *Bencao Yan Yi*)

Gui (Cinnamon Twig/Bark)
Taste: Sweet, Pungent. Nature: Very Hot. Toxicity: Slightly toxic.
Main actions: Warms the middle jiao (middle energizer), benefits Liver and Lung Qi, treats cold-heat in the heart and abdomen, cold diseases, Huoluan (cholera-like syndrome with muscle spasms), headache and lower back pain, induces sweating, stops thirst and salivation, treats cough and nasal congestion, has an abortifacient effect, strengthens bone joints, unblocks blood vessels, regulates deficiency in dispersing functions, promotes the action of various herbs, and has no incompatibilities. Long-term use leads to immortality like a deity. Originates from Guiyang. Harvest bark in February, August, and October; dry in shade. (When combined with Renshen [Ginseng Root], Maidong [Ophiopogon Tuber], Gancao [Licorice Root], Dahuang [Rhubarb Rhizome], Huangqin [Scutellaria Root], it harmonizes the middle and boosts Qi. When combined with Chaihu [Bupleurum Root], Zhiyanshi [Fluorite], Shengdihuang [Rehmannia Root], it treats vomiting and rebellious Qi.)

Tao Hongjing stated: According to the *Shennong Bencao Jing* (Divine Farmer's Materia Medica), there are only two types of Gui: Jun Gui (Fragrant Cinnamon Bark) and Mu Gui (Chinese Cinnamon Bark). The usage of Gui is largely similar with minor differences. Currently, three types are commonly used in practice. Among them, those that are half-curved and rich in oil are simply called "Gui" and are most frequently used in prescriptions. Their usage corresponds with previous descriptions. The *Xian Jing* (Classic of Immortals) mentions three types of Gui. For regular consumption, mixing Gui with onion juice and Yunmu (Mica), then steaming into water, specifically refers to this type. The variety produced in Guangzhou is considered the best. Those from Xiangzhou, Shixing, and Guiyang are small Gui, which exist but are inferior to those from Guangzhou. Varieties from Jiaozhou and Guizhou have smaller segments and more oily flesh, which are also good. The Classic states: Gui leaves resemble Cypress leaves, are dark and glossy; the bark is yellow with a red center. During the reign of Emperor Wu of Qi, trees were sent from Xiangzhou and planted in the Fanglin Garden. There is currently Gui bark on Dongshan with a coarse aroma similar to Gui, but the leaves differ, yet it can withstand winter; it is likely Mu Gui. Poets often refer to it as Dangui (Red Cinnamon), referring to its reddish bark. The North currently values this type, requiring it for every meal. This aligns with the *Book of Rites* mentioning Ginger and Gui for fragrance. *Tang Ben Cao Zhu* (Commentary on Tang Materia Medica): Jun Gui leaves resemble Persimmon leaves, with three longitudinal veins, smooth and glossy without hair. Mu Gui leaves are about one chi long. Tao referred to small Gui, saying some claim it refers to small leaves. Tao cited the Classic saying leaves resemble Cypress, but verification shows they are quite different; the source of this statement is unknown. Current examination shows two types of Gui with slightly different barks. If it is Jun Gui, old bark is hard and board-like without flesh, completely unusable. Thin, curled small branches, two or three layers thick, are named Jun Gui or Tong Gui (Tube Cinnamon). Young branch bark of Mu Gui is named Rou Gui (Meat Cinnamon) or also Gui Zhi (Cinnamon Twig). Old wood is named Mu Gui or Da Gui (Large Cinnamon). It works well with Renshen etc. It was originally Jun Gui; the separate entry for single Gui is a deep error by Tao. Current research in Chen Cangqi's *Bencao* states: Jun Gui, Mu Gui, and Guixin (Cinnamon Heart) are all the same substance. Guilin and Guiling derive their names from Gui trees. They grow in this region. From south of the ridge to the sea, Gui trees are abundant, especially in Liuzhou and Xiangzhou. The taste is pungent and fierce, and the bark is thick and hard. Locals harvest thick pieces as young and thin pieces as old. Old/thin are classified together; thick/young are classified together. Young ones are pungent, fragrant, and tubular. Old ones are bland and naturally flat/thin. Flat/thin pieces are Mu Gui, named so due to age. Tubular pieces are Jun Gui, named so due to youth and ease of curling. Ancient formulas mention Tong Gui; the character resembles "Jun," leading to later scribal errors becoming custom, perpetuated in texts. Guixin is obtained by scraping off the rough outer bark to take the inner part which is pungent and flavorful. Ministers Yuxi et al. carefully noted according to the Shu edition commentary: There are three types here: Jun Gui, leaves like Persimmon; Mu Gui, leaves like Loquat; whereas this text says leaves like Cypress. Su Gong argued no Gui leaves resemble Cypress, thus calling Tao's view a deep error. This entry seems redundant. Based on Tao's note: Jun Gui is perfectly round like bamboo, with three layers being superior. Mu Gui bark is thin, yellow, rich in oily flesh, smells like Magnolia, tastes pungent. This Gui is the half-curved, oily type. The text mentions *Xian Jing* has three types of Gui, mixed with onion juice and Mica, steamed into water. This clearly indicates three types. Tao also said: During Emperor Wu of Qi's reign, trees were obtained from Xiangzhou and planted in Fanglin Garden. Although Tao Hongjing lived during Emperor Wu of Liang, he was born in the 3rd year of Jianyuan under Emperor Xiaowu of Song, served as tutor to princes in Qi, so he could see this tree and speak of it. Su Gong only knew of two types, failed to investigate details thoroughly, and called Tao's view a deep error; why such arbitrary judgment? *Baopuzi* states: Gui can be taken with Zhuli (Bamboo Sap) or Guinao (Turtle Brain). *Yaoxing Lun* (Discussion on Drug Properties): Guixin acts as the Sovereign herb. Also named Zi Gui (Purple Cinnamon). Kills plant/tree toxins. Contraindicated with raw Scallion. Taste: Bitter, Pungent. Non-toxic. Treats nine types of heart pain, kills parasites, breaks blood stasis, unblocks amenorrhea, treats soft foot disease, numbness from Bi syndrome, treats retained placenta, eliminates rebellious cough, qi stagnation and obstruction, stops internal cold pain unbearable, treats dysentery, treats nasal polyps. Ri Huazi stated: Guixin treats all wind conditions, tonifies five excesses and seven injuries, opens nine orifices, benefits joints, enriches essence and brightens eyes, warms waist and knees, breaks accumulations and masses, resolves blood stasis, treats wind-Bi with joint contracture, reconnects sinews and bones, generates muscle tissue.

*Tujing* (Illustrated Canon) states: Jun Gui grows in valleys of Jiaozhi; Mu Gui grows in valleys of Nanhai; Gui grows in Guiyang. Old classics record differences among these three, with distinct properties, flavors, and functions. However, *Erya* only mentions one type: Wood Gui. Guo Pu stated: Southerners call Gui with thick bark "Mu Gui." Su Gong believed Mu Gui is Mu Gui, and the singly named Gui refers to these. Currently, products from Lingnan include Tong Gui, Rou Gui, Guixin, Guangui (Official Cinnamon), and Bangui (Board Cinnamon). Physicians rarely distinguish between them. Old theory says Jun Gui is round like bamboo, two or three layers thick, which is now called Tong Gui. "Tong" and "Jun" characters are similar, possibly a transcription error, or it is Rou Gui. Mu Gui has thin, yellow bark, less oily flesh, smells like Magnolia, tastes similar. Scraped bark is named Guixin, suspected to be current Guangui. Gui is half-curved and oily, suspected to be current Bangui. Observing illustrations from Bin, Yi, Shao, and Qin prefectures, varieties differ but are all labeled "Gui" without aliases. Referencing old notes: Jun Gui leaves resemble Persimmon leaves, three veins, tight texture, thin as bamboo, large and small branch barks are tubular, similar to current Binzhou products. Mu Gui leaves are narrower and several times longer than Jun Gui; young branch bark is half-curved, purplish, similar to current Yizhou and Shaozhou products. Locals call its bark Magnolia bark and flesh Guixin. The existence of yellow and purple colors further verifies this. Gui leaves resemble Cypress, dark and glossy, yellow bark, red center. Current Qinzhou products have dense, fine leaves, likely related, though not strictly Cypress-shaped, causing doubt. Thick bark is named Mu Gui, i.e., Bangui. Su Gong equating Mu Gui and singly named Gui is unreliable. Trees grow 3-4 zhang high, mostly in deep mountains and barbarian caves, also planted in gardens. Transplanted north of the ridge, the pungent/spicy flavor diminishes significantly, making it unsuitable for medicine. Flowers bloom in March-April, resembling Cornus. Fruits mature in September; people use them for decoration. Leaves are fragrant, excellent for tea scent. Harvest bark in Feb/Aug, flowers in Sept; dry in shade, avoid fire. Middle category includes Tianzhu Gui (Indian Cinnamon), said to grow in Western Hu countries, similar function to Gui but less potent, now rare, so attached here. Zhang Zhongjing treated Shanghan (Cold Damage) using Guizhi Tang (Cinnamon Twig Decoction). *Jiayi Jing* (Classical Canon of Acupuncture and Moxibustion) treats Yin-received Bi syndrome with internal moxibustion/warming method: Use 20 dou of pure wine, 1 dou of Shujiao (Sichuan Pepper), 1 dou of Ganjiang (Dried Ginger), 1 dou of Gui. Four ingredients, chopped, steeped in clear wine. 1 jin of cotton wadding, 4 zhang of fine white cloth, all immersed in wine, placed in fermenting horse manure heat. Seal tightly to prevent gas leakage. After 5 days and nights, remove cloth and wadding, sun-dry, and re-soak to extract juices. Each soaking must occur on the designated day. Remove, dry, and make towels (6-7 chi long, 6-7 towels). Use immediately: heat towels over mulberry charcoal and apply to cold-Bi sites, penetrating heat to the lesion. Reheat and apply when cool, 30 times. Wipe sweat with hot towel, 30 times. Rest indoors, avoid wind. Moxa after each needle insertion. Disease resolves. This is internal warming. Also treat tendon tension by applying Gui mixed with white wine. *Xu Chuanxin Fang* (Continued Reliable Formulas) method for Gui Jiang (Cinnamon Syrup): Drink in summer to relieve thirst, boost Qi, resolve phlegm. 2 large liang of Gui powder, 1 sheng of white honey, 2 dou of water. Boil water to 1 sheng. Cool, put in new porcelain jar, add honey and powder, stir 200-300 times until uniform. Cover with one layer of oiled paper, then 7 layers of regular paper, seal with rope. Remove one paper layer daily. Open after 7 days. Medicine ready, fragrant and sweet, high quality. Many make it now, so recorded.

Lei Gong stated: Do not use thin pieces; use thick, purple ones. Remove rough outer bark, use the pungent center. From 1 jin of thick purple Gui, only 5 liang are usable. Use the flavorful parts, raw. If powdered, wrap in heavy silk and paper, protect from wind. The region produces only Gui grass, originally no Guixin. Boiling Gui grass with Danyang wood bark creates Guixin. Use alone, pounded. *Shenghui Fang* (Holy惠民 Formulas) for Wind Headache: Before rainy/windy weather onset. 1 liang Guixin powder, mix with wine to paste, apply to vertex and temples. Another formula for Nine Types of Heart Pain/Stuffiness: 1 fen Guixin powder, decoct in 1 large cup wine to 1/2 cup, strain, drink warm, immediate effect. Another for Cold Hernia, Heart Pain, Cold Limbs, Anorexia: 2 liang Guixin, peeled, powdered. Take 1 qian bi with hot wine anytime. Another for Postpartum Evil Blood Rushing Heart, Suffocation: 3 liang Guixin, powdered, form pills like cherries with Dog Gallbladder Juice. Take 2 pills with hot water/grind anytime. *Waitai Miyao* (Secret Essentials of the Outer Cabinet) for Pediatric Nocturnal Enuresis: Equal parts Gui powder and Rooster Liver, pill like mung beans. Take with warm water, 3 times/day. *Qianjin Fang* (Thousand Gold Formulas) for Stroke: Facial deviation, trismus, tongue stiffness. Decoct Guixin in wine, soak old cloth, apply to affected side (pull left if deviated right, vice versa). Highly effective. Another for Aphonia: Place Gui powder under tongue, swallow juice gradually. Another for Sudden Nausea/Pain: 8 fen Gui, chopped, decoct in 4 sheng water to 1 sheng, divide 2 doses. *Zhouhou Fang* (Handbook of Prescriptions for Emergencies) for Sudden Heart Pain: 8 liang Guixin, chopped, decoct in 4 sheng water to 1 sheng, divide 3 doses. Another for Abdominal Distension/Pain, Shortness of Breath: 2 liang Gui, chopped, decoct in 1.2 sheng water to 0.8 sheng, strain, take at once. If no Gui, Ganjiang suffices. Another for Stroke with Cold Limbs, Clear Vomit, Crying: 2 liang chopped, decoct in 3 sheng water to 2 sheng, strain, drink warm. Another for Back Blood Pain: Sift 3 sheng Gui powder, mix with vinegar, apply to pain, reapply when dry. Ge Shi Fang for Sudden Hemoptysis: 1 cun bi of Gui chips, hold in mouth day/night, ~20 doses. Also treats lower bleeding, very effective. Same as *Qianjin Fang*. Another for Postpartum Abdominal Mass Pain: Gui powder, take 1 cun bi with warm wine, 3 times/day. *Zimu Milu* same. Sun Simiao's Dietary Taboos for Stroke Aphonia: 1 chi Gui, decoct in 3 sheng water to 1 sheng, induce sweat. Another for Hematemesis: Guixin powder, take 1 cun bi with water. Mei Shi Fang for Poisonous Closed-mouth Sichuan Pepper: Causes near-death, white foam, cold body. Decoct Gui juice, drink, plus 1-2 sheng cold water. If vomiting occurs, drink strong Fermented Soybean Juice. Another for Sudden Testicular Swelling/Pain: Guixin powder mixed with water, apply. Another for Postpartum Bleeding/Pain/Mass: Equal parts Guixin and Ganjiang, powder, take 1 cun bi with wine on empty stomach. *Doumen Fang* for Stroke Aphonia: 1 liang Guixin, remove rough bark, keep close to body for 2 hours, powder, divide 3 doses. Decoct each dose in 2 cups water to 1 cup. Cure. Excellent. *Shenghui Fang* same. Yao Hezhong for Infant Umbilical Swelling: Heat Guixin, moxa/warm compress, 4-5 times/day. *Baopuzi*: Gui with onion juice steamed to water, or with Bamboo Sap, or Turtle Brain. After 7 years, walk on water, achieve immortality. Zhao Tuo's son took Gui for 20 years, grew hair on feet, walked 500 li/day.

*Bencao Yan Yi* (Supplement to Materia Medica): Gui is Very Hot. *Suwen* states: Pungent and Sweet disperse and are Yang. Thus, Zhang Zhongjing's Guizhi Tang for Shanghan Exterior Deficiency uses this herb, utilizing Pungent-Sweet dispersion. The first chapter of Bencao states: Treat cold with hot herbs. Therefore, Jun Gui and Mu Gui are not preferred because their nature is merely Warm, insufficient for Wind-Cold. Only the single-character "Gui" described in *Bencao* as Sweet, Pungent, Very Hot aligns with *Suwen*'s Pungent-Sweet Yang dispersion theory, proving Jun/Mu Gui inferior. However, *Bencao* only says "Gui," while Zhongjing says "Guizhi." This likely refers to the bark on twigs; the thick trunk bark is useless. Experts disagree without proof. "Guangui" (Official Cinnamon) name origin is unclear; recorded to prevent future confusion. "Guixin" is the heart of various Guis, inferior to single "Gui."