\r秦椒\pd335.bmp\r
味辛，温，，生温熟寒，有毒。主风邪气，温中除寒痹，坚齿发，明目，疗喉痹，吐逆，
疝瘕，去老血，产后余疾腹痛，出汗，利五脏。久服轻身，好颜色，耐老增年通神。生太山
川谷及秦岭上，或琅邪。八月、九月采实。（恶栝蒌、防葵、畏雌黄。）
陶隐居云∶今从西来。形似椒而大，色黄黑，味亦颇有椒气。或呼为大椒。又云∶即今
（居虬切）树。而 子是猪椒，恐谬。唐本注云∶秦椒树，叶及茎、子都似蜀椒，但味短
实
细
水陇西，细者善。药性论云∶秦椒，君，味苦、辛。能治恶风遍身，四肢 痹，口齿浮肿摇
动，主女人月闭不通，治产后恶血痢，多年痢，主生发，疗腹中冷痛。孟诜云∶秦椒，温。
灭瘢，长毛，去血。若齿痛，
醋煎含之。又损疮中风者，以面作馄饨，灰中烧之使热，断使口开，封其疮上，冷即易之。
又法∶去闭口者水洗，面拌煮作粥。空腹吞之，以饭压之，重者可再服，以瘥为度。
图经曰∶秦椒，生泰山川谷及秦岭上或琅邪，今秦、凤、及明、越、金、商州皆有之。
初秋生花秋末结实，九月、十月采。陶隐居云∶似椒而大，色黄黑，或呼大椒。苏恭云∶叶
及茎、子都似蜀椒，但实细味短。《尔雅》云∶ ，大椒。郭璞云∶椒丛生，生实大者名为
。《诗·唐风》云∶椒聊且。陆机疏云∶椒似茱萸，有针刺。茎叶坚而滑。蜀人作茶，吴
人作茗，皆合煮其叶以为香。今成皋诸山谓之竹叶椒，其木亦如蜀椒，少毒热，不中合药，
可着饮食中。又用蒸鸡、豚最佳。东海诸岛上亦有椒，枝、叶皆相似。子长而不圆，甚香，
其味似橘皮。岛上獐、鹿食其叶，其肉自然作椒、橘香。而今南北所生一种椒，其实大于蜀
椒，与陶及郭、陆之说正相合，当以实大者为秦椒。其云蜀、吴作茶、茗，皆煮其叶，今不
复如此。盖古人所食，与今异者多矣。故苦KT （与茶同条）云。作饮加茱萸、葱、姜等
良是也。相传椒可以来水银。又云椒气好下，言饵之益下，不上冲也。服食药当用蜀椒。
肘后方∶手足心风肿。椒、盐末等分，醋和敷之，良。伤寒类要∶治膏瘅，其人饮少小
便多方∶秦椒一分出汗，瓜蒂二分末。水服方寸匕，日三服。续十全方∶治虫入耳。椒末一
钱，醋半
衍义曰∶秦椒，此秦地所实者，故言秦椒。大率椒株皆相似，秦椒但叶差大，椒粒亦大
而纹
Qin Jiao (Zanthoxylum schinifolium)
Pungent, warm. Raw is warm, cooked is cold, toxic. It treats wind-pathogenic qi, warms the middle and dispels cold-bi (painful obstruction due to cold), strengthens teeth and hair, brightens the eyes, treats throat bi (sore throat with swelling and obstruction), vomiting and regurgitation, hernia and jia masses (abdominal lumps), removes old blood, treats postpartum residual diseases causing abdominal pain, induces sweating, and promotes the free flow of the five zang organs. Long-term use makes the body light, improves complexion, resists aging, increases longevity, and enhances spiritual clarity. It grows in valleys of Mount Tai and on the Qinling Mountains, or in Langya. The fruits are harvested in August and September. (Contraindicated with Trichosanthis Fructus (Gualou) and Saposhnikoviae Radix (Fang Kui); fears Realgar (Yihuang).)
Tao Hongjing stated: The Qin Jiao now coming from the west resembles pepper but is larger, yellowish-black in color, and has a strong peppery aroma. Some call it "Da Jiao" (Large Pepper). He also said: It is the [character missing] tree. And the fruit of [character missing] is Zhu Jiao (Pig Pepper), which is likely an error. The commentary of *Tang Bencao* states: The leaves, stems, and fruits of the Qin Jiao tree resemble those of Shu Jiao (Sichuan Pepper), but the fruits are finer; those produced in Shui Longxi are superior, and the finer ones are of better quality. *Yao Xing Lun* states: Qin Jiao is the sovereign herb, bitter and pungent. It can treat generalized aversion to wind, bi syndrome of the four limbs, swelling and trembling of the mouth and teeth, primarily treating amenorrhea in women, postpartum bloody dysentery, and chronic dysentery for many years. It promotes hair growth and treats cold pain in the abdomen. Meng Shen stated: Qin Jiao is warm. It eliminates scars, promotes hair growth, and removes blood stasis. For toothache, decoct with vinegar and hold in the mouth. Additionally, for wounds affected by wind, make dumplings with flour, roast them hot in ashes, cut open to allow entry, and apply to the wound; replace when cool. Another method: For closed sores, wash with water, mix with flour, boil into a porridge. Swallow on an empty stomach, followed by rice. Severe cases may take another dose, until recovery.
*Tujing* states: Qin Jiao grows in valleys of Mount Tai, on the Qinling Mountains, or in Langya. It is now found in Qinzhou, Fengzhou, Mingzhou, Yuezhou, Jinzhou, and Shangzhou. Flowers appear in early autumn, fruits mature in late autumn, harvested in September and October. Tao Hongjing said: Resembles pepper but larger, yellowish-black, sometimes called Da Jiao. Su Gong said: Leaves, stems, and fruits resemble Shu Jiao, but fruits are fine and taste mild. *Erya* states: [Character], is Da Jiao. Guo Pu said: Pepper grows in clusters; those with large fruits are named [Character]. *Shijing · Tang Feng* says: "Jiao liao qie." Lu Ji's commentary states: Pepper resembles Zhuyu (Cornelian Cherry), with thorns. Stems and leaves are hard and smooth. People in Shu make tea, people in Wu make ming, all boiling the leaves for fragrance. Now, in the mountains of Chenggao, they call it Zhuye Jiao (Bamboo Leaf Pepper); its tree is like Shu Jiao, slightly toxic and hot, not suitable for medicine, but can be added to food. Steaming chicken and pork with it is best. There is also pepper on islands in the East Sea; branches and leaves are similar. Fruits are long and not round, very fragrant, tasting like orange peel. Deer and gazelles on the islands eat its leaves, and their meat naturally smells of pepper and orange. Now, the pepper grown in north and south has fruits larger than Shu Jiao, which aligns with the descriptions of Tao, Guo, and Lu. One should use the large-fruited variety as Qin Jiao. They said Shu and Wu boiled leaves for tea and ming, which is no longer done. Generally, what ancients ate differs greatly from today. Thus, Ku Cha (same category as tea) states that adding Zhuyu, scallion, and ginger to drinks is good. It is said pepper can attract mercury. Also, pepper qi tends to descend, meaning taking it benefits downward movement without rising upward. When taking medicinal herbs, one should use Shu Jiao.
*Zhouhou Fang*: Treats wind swelling of hands and feet palms. Equal parts pepper and salt powder, mixed with vinegar and applied externally, effective. *Shanghan Leyao*: Treats Gao Dan (fatty jaundice) where the patient drinks little but urinates much: Qin Jiao 1 fen, induce sweating, Gua Di (Melon Seed) 2 fen powdered. Take with water, one cun bi per dose, three times daily. *Xu Shiquan Fang*: Treats insects entering the ear. Pepper powder 1 qian, half [missing character] vinegar.
*Yanyi* states: Qin Jiao refers to the fruit produced in the Qin region, hence the name. Generally, pepper plants are similar; Qin Jiao simply has slightly larger leaves, and the peppercorns are larger with distinct textures...