\r茶叶\pq115a.bmp\r
能清心而入胃。涤垢除烦。可消食以行痰。解酲止渴。芳香清肃。甘苦阴寒。（茶叶
处处有之。皆产山谷间。种类不一。大抵以嫩而色香味美者为佳。味苦而甘。性寒。入心肺
脾胃四经。能蠲除上焦郁热垢腻。除痰化食。清头目。利二便。令人少睡。若虚寒之人服之
。戕败脾胃。易成痰饮等证耳。）
\r川椒\pq115.bmp\r
气香有毒。走脾肾燥湿祛寒。色赤入营。达胃肝破症解郁。壮元阳而除痼冷。下焦之
水肿堪除。仗辛热以杀诸虫。表里之疫邪可辟。椒目乃善导水邪下降。苦辛则能使喘满消除
。（川椒辛热香燥之品。与吴茱萸相似。亦能下气散结。但川椒之色。可入血分。能下达肾
经。肾主水。故能治下焦水湿等病。其余治中下寒湿疝瘕诸病。与吴茱萸相似。但入胃散逆
。则吴茱萸为优。辟恶杀虫。又川椒为胜耳。去闭口者用。○椒目色黑味苦。功专入肾治水
。一切肿满。小便不利。而致气逆喘上者。皆可用之。）
\r胡椒\pq116.bmp\r
味辛性热。入肺胃以散寒邪。下气宽中。消风痰而宣冷滞。发疮昏目。助火伤阴。（
胡椒。味辛性热。入肺胃二经。能宣能散。开豁胸中寒痰冷气。虽辛热燥散之品。而又极能
下气。故食之即觉胸膈开爽。又能治上焦浮热口齿诸病。至于发疮助火之说。亦在用之当与
不当耳。杀一切鱼肉鳖蕈毒。故食料多用之。）
茶叶
能够清心火并作用于胃经。清除体内污垢，消除烦躁。可以消食积并推动痰液运行。解除酒醉后的不适，止住口渴。气味芳香且性质清肃，味道甘苦，属性为阴寒。（茶叶各地都有，都产于山谷之间。种类不一，大体上以嫩叶、色泽和香味俱佳者为好。味道苦而回甘，性寒，归入心、肺、脾、胃四经。能够清除上焦的郁热和垢腻，化痰消食，清利头目，通利大小便，使人睡眠减少。如果是虚寒体质的人服用，会损伤脾胃，容易形成痰饮等病证。）
川椒
气味香烈且有毒性。走窜脾、肾二经，燥湿祛寒。颜色赤红，入营分，通达胃、肝二经，破除癥瘕积聚，解郁结。壮补元阳，祛除久治不愈的寒冷之邪。下焦的水肿可以用它来消除。凭借辛热的药性杀死各种寄生虫。表里两方面的疫疠邪气可以驱避。椒目善于引导水邪下行，味苦辛，能使气喘胸满的症状消除。（川椒是辛热香燥的药物，与吴茱萸相似，也能降气散结。但川椒的颜色能入血分，能下达肾经。肾主水，所以能治疗下焦水湿等病。其余治疗中下焦寒湿、疝气、癥瘕等病，与吴茱萸相似。但在入胃降逆方面，吴茱萸更优；在辟除秽恶、杀虫方面，又是川椒更胜一筹。使用时去掉闭口的果实。○椒目颜色黑，味道苦，功效专入肾经治理水病。一切肿胀胀满、小便不利而导致气逆喘促的患者，都可以使用它。）
胡椒
味道辛，属性热。入肺、胃二经以散发寒邪。降气宽中，消除风痰，宣通冷滞。过量食用会导致疮疡发作，损害眼睛，助长火气，损伤阴液。（胡椒，味道辛，属性热，入肺、胃二经。具有宣发和疏散的作用，能开豁胸中的寒痰冷气。虽然是辛热燥散的药材，但又极擅长降气，所以吃了之后立刻感觉胸膈开阔清爽。又能治疗上焦浮热引起的口齿疾病。至于引发疮疡、助火的说法，也是在于使用得当与否。能杀灭各种鱼肉鳖菌类的毒素，所以在饮食调料中多用它。）
Tea Leaves (Cha Ye)
Can clear the Heart and enter the Stomach. Eliminates filth and relieves irritability. Can digest food and move phlegm. Relieves hangover and quenches thirst. Aromatic and pure in nature, sweet and bitter in taste, Yin and Cold in property. (Tea leaves are available everywhere, all produced in mountain valleys. There are various types, generally those that are tender with excellent color, aroma, and taste are considered superior. The taste is bitter yet sweet, the property is cold, entering the Heart, Lung, Spleen, and Stomach meridians. It can eliminate stagnant heat and greasiness in the Upper Jiao, resolve phlegm and digest food, clear the head and eyes, promote urination and defecation, and reduce the need for sleep. If taken by individuals with deficiency-cold constitution, it damages the Spleen and Stomach, easily leading to conditions such as Phlegm-Fluid retention.)
Sichuan Pepper (Chuan Jiao)
Aromatic in odor, toxic in nature. Travels through the Spleen and Kidney to dry dampness and dispel cold. Red in color, enters the Ying (Nutrient) level, reaches the Stomach and Liver, breaks up masses (Zheng), and resolves stagnation. Strengthens Primordial Yang and eliminates entrenched cold. Effective for eliminating edema of the Lower Jiao. Uses its pungent and hot nature to kill various parasites. Can ward off epidemic pathogens from both the interior and exterior. The seeds of Sichuan pepper (Jiao Mu) are good at guiding water pathogenic factors downward; their bitter and pungent taste can eliminate wheezing and fullness. (Sichuan pepper is a pungent, hot, aromatic, and drying substance, similar to Evodia Fruit (Wu Zhu Yu). It also descends Qi and dissipates nodules. However, the color of Sichuan pepper can enter the Blood level and reach the Kidney meridian. Since the Kidney governs water, it can treat diseases of water-dampness in the Lower Jiao. For other treatments of cold-dampness, hernia, and masses in the Middle and Lower Jiao, it is similar to Evodia Fruit. But for descending rebellious Qi into the Stomach, Evodia Fruit is superior; whereas for repelling evil and killing insects, Sichuan pepper is more effective. Use the open-shelled ones. ○ The seeds of Sichuan pepper (Jiao Mu) are black in color and bitter in taste, with efficacy specialized in entering the Kidney to manage water. For all cases of swelling and fullness, difficulty in urination, and resulting rebellious Qi causing wheezing, they can be used.)
Black Pepper (Hu Jiao)
Pungent in taste, Hot in property. Enters the Lung and Stomach to disperse cold pathogens. Descends Qi and expands the middle, eliminates wind-phlegm, and vents cold stagnation. [Overuse] causes sores, blinds the eyes, assists fire, and injures Yin. (Black pepper is pungent in taste and hot in property, entering the Lung and Stomach meridians. It has the ability to vent and disperse, opening up cold-phlegm and cold-Qi in the chest. Although it is a pungent, hot, and drying dispersant, it is extremely capable of descending Qi, so one feels immediately refreshed and open in the chest and diaphragm after consumption. It can also treat oral and dental diseases caused by floating heat in the Upper Jiao. As for the claims that it causes sores and assists fire, these depend on whether it is used appropriately or not. It kills toxins from all kinds of fish, meat, turtles, and mushrooms, hence it is widely used as a culinary seasoning.)