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Bibo (Long Pepper)
Pungent in flavor, greatly warm in nature, non-toxic. It primarily treats warming the middle and descending adverse Qi, tonifying the waist and feet, eliminating fishy odors, promoting digestion, removing stomach cold, and treating Yin hernia and masses. Its root is named Bibo Mo, which treats five exhaustions and seven injuries, sweating in the genital area, and testicular swelling. It originates from Persia. This herb grows in clusters; its stems and leaves resemble Bi Bo (Long Pepper Vine), and its fruits are tight and slender, with a pungent and fierce taste stronger than that of Bi Bo. (Added later)

Minister Yuxi et al. respectfully note: Rihua Zi states that it treats Huoluan (cholera-like syndrome) with cold Qi, heart pain, and blood-Qi disorders. Chen Cangqi states that Bibomo (the root of Long Pepper) is pungent, warm, and non-toxic. It treats vomiting and reflux caused by cold Qi, abdominal distension and fullness, indigestion, cold hernia and testicular swelling, female infertility due to internal cold, coldness of the waist and kidneys, and stagnation of blood and Qi. It originates from Persia, resembling Chaihu (Bupleuri Radix) but black and hard. This is the root of Long Pepper.

Tu Jing states: Long Pepper comes from Persia, but is now found in Lingnan, often growing within bamboo forests. In the first lunar month, shoots emerge and grow in clusters, reaching three or four chi in height. The stems are like chopsticks, the leaves are green and round, two to three cun wide like mulberry leaves, smooth and dark green on the surface. In the third month, white flowers appear on the exterior. In the seventh month, fruits form, about the size of a little finger, over two cun long, dark green-black, resembling mulberries. They are harvested in the ninth month, covered with ash, and dried in the sun. Southerners love its pungent aroma and sometimes eat the leaves raw. Decocting the fruits with yellow cow's milk is highly effective for treating Qi dysentery. Respectfully noting the Veritable Records of Emperor Taizong of Tang: During the Zhen Guan era, the Emperor suffered from chronic Qi dysentery. After other famous physicians' remedies failed, an edict was issued to seek prescriptions. A guard presented a method of decocting Long Pepper with milk, which proved effective for the Emperor. Liu Yuxi also recorded this event, stating that subsequent trials showed it was certainly effective for elderly individuals with deficiency-cold.

Hai Yao Ben Cao states: According to Xu Biao's Nan Zhou Ji, it originally came from the South Sea, about one finger-length long, with reddish-brown being the superior grade. There is another type of Long Pepper that is short and black, with inferior taste. Those imported by sea are pungent and warm. It additionally treats old-age cold heart pain, watery diarrhea and deficiency-type dysentery, vomiting with acid regurgitation, postpartum diarrhea and dysentery. It works well when combined with Asafoetida (Asafetidae Resina). It can also enhance food flavors. When combined with Cheqie (Terminalia Chebulae Fructus), Renshen (Ginseng Radix et Rhizoma), Guixin (Cinnamomi Ramulus), and Ganjiang (Zingiberis Rhizoma), it treats deficiency-cold of the Zang-Fu organs, borborygmus, and diarrhea/dysentery with divine efficacy. Chen Cangqi states: Long Pepper. Zhu Su notes: Long Pepper grows in clusters, with small, pungent fruits, fiercer than Bi Bo. According to records, Long Pepper warms the middle, descends adverse Qi, tonifies the waist and feet, eliminates fishy odors, promotes digestion, removes stomach cold, and treats Yin hernia and tinea. The root is named Bibo Mo, treating five exhaustions and seven injuries, genital sweating, and testicular swelling. This was previously cited in Shi Yi. It originates from Persia, brought here by Hu people for culinary use. Tang Ben Zhu states: Currently, people use it for seasoning. Lei Gong states: For preparation, remove the stalks first, soak in the first vinegar overnight, bake dry, and scrape off the skin and seeds with a knife until clean before use, to avoid damaging the lungs and causing upward rushing of Qi. Sheng Hui Fang: Treats nausea from cold-phlegm-fluid retention. Use one liang of Long Pepper, grind into powder, and take half a qian mixed with clear rice porridge before meals. Jing Yan Hou Fang: Excellent for treating hemianalgesia (hemicrania). Grind Long Pepper into powder. Have the patient hold warm water in their mouth. If the pain is on the left, inhale one zi amount through the left nostril; if on the right, inhale through the right nostril. Effective.

Yan Yi states: Long Pepper disperses cold Qi in the intestines and stomach, treats vomiting, and abdominal fullness and pain. Excessive consumption dissipates true Qi, leading to intestinal emptiness and a sensation of heaviness and bearing down.