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Jianghuang (Curcuma Longa Rhizome)

Pungent, bitter, very cold in nature, non-toxic. Primarily treats accumulations and masses in the heart and abdomen, Zhu Wu (a condition characterized by mental confusion or pain caused by external pathogens), promotes the downward movement of Qi, breaks blood stasis, dispels wind-heat, and resolves carbuncles and swellings. Its efficacy is more potent than that of Yujin (Curcuma Wenyujin Rhizome).

The *Tang Bencao* annotation states: The leaves and roots are similar to those of Yujin. Flowers emerge from the root in spring, growing together with the shoots. They rot in summer without producing seeds. The roots come in three colors: yellow, green, and white.

Its processing method is the same as that of Yujin. People in the Western Regions call it "Ezhu" medicine. Its taste is pungent and slightly bitter, largely similar to Yujin, differing only in the flowers. (This entry was previously attached in the *Tang Bencao*). Minister Yuxi et al., according to Chen Cangqi, state: True Jianghuang comes from old ginger planted for over three years, which can produce flowers. The flowers appear at the base of the root, resembling lotus flowers. The root nodes are tight and hard, with a pungent aroma. It grows where ginger is cultivated but is ultimately difficult to obtain. Its nature is hot, not cold; the claim in the *Shennong Benjing* that it is cold is erroneous. It breaks blood stasis and promotes the downward movement of Qi. There are also imports from Xifan, similar to Yujin and Ezhu. What Su Gong annotated is actually Ezhu, not Jianghuang. Su Gong failed to distinguish between these two substances. He further stated: "Ezhu" is bitter and warm. It treats malignant qi, Zhu Wu, heart pain, and blood-Qi accumulations. Su Gong claimed Jianghuang is Ezhu, and Yujin is Hu Ezhu. In doing so, he treated these three substances as indistinguishable, linking their names sequentially and merging their functions. Currently, Ezhu is bitter and green; Jianghuang is pungent, warm, non-toxic, and yellow, treating blood stasis and Qi stagnation, being warm rather than cold; Yujin is bitter, cold, red, and treats heat diseases in horses. These three substances differ, and their applications are distinct. Ri Hua Zi stated: Jianghuang is hot and non-toxic. It treats phlegm-blood masses and carbuncles, regulates menstruation, treats traumatic blood stasis, reduces swelling and toxicity, relieves acute wind-cold pain, and aids digestion. Those from Hainan are called Peng'ezhu. Those from Jiangnan are called Jianghuang.

The *Tujing* states: Jianghuang's place of origin was not recorded in older texts. Currently, it is abundant in Jiang, Guang, and Shuchuan. The leaves are dark green, about one to two chi long and three to four cun wide, with diagonal veins like smaller red banana leaves. The flowers are red and white, fading gradually by mid-autumn. They sprout in late spring; flowers appear first, followed by leaves, and they do not bear fruit. The roots are coiled, yellow, round like ginger but with nodes. Some say true Jianghuang comes from old ginger planted for over three years, producing flowers at the root base, resembling lotus, with hard nodes and pungent aroma, found where ginger is grown. Roots are harvested in August, sliced, and dried. People in Shu use it to treat abdominal distension and postpartum blood stasis attacking the heart, with great efficacy. Barbarians eat it raw, claiming it expels evil influences. According to our analysis, Yujin, Jianghuang, and Ezhu are similar. Su Gong did not distinguish them carefully, treating them as one substance. Chen Cangqi clarified the confusion: Ezhu is bitter and green; Jianghuang is pungent, warm, and yellow; Yujin is bitter, cold, and red, treating horse heat disease. These three are different and used differently. Additionally, Liu Yuanlin's commentary on the *Wudu Fu* mentions that "Jianghui" is not a single item. He described Jianghui as large as a snail, with a strong odor approaching foulness, pounded by southern locals into a condiment. Also known as Lianjiang. It grows in sandy stones, belongs to the ginger family. Its taste is highly pungent and fragrant; after peeling, it is soaked in black plums and salt juice to become edible. It is found in Shian. Based on this, Lianjiang is of the same category but is a distinct entity. Recently, many people in the capital plant ginger, often yielding Jianghuang for sale, which is old ginger. Market buyers eat it raw, claiming it best treats Qi disorders. Physicians also occasionally use it in large formulas for treating Qi conditions.

*Qianjin Yi Fang*: For early-stage skin ulcers or tinea, initially presenting with pain or itching. Applying Jianghuang externally yields excellent results. *Jingyan Houfang*: To treat heart pain. Take one liang of Jianghuang and three liang of Guirou (Cinnamon Twig Bark), grind into powder, and take one qianbi with vinegar-infused water.