（味类一十三种）
（《本经》中品）
【校正】自木部移入此。
【释名】大椒（《尔雅》）、
【集解】《别录》曰∶秦椒生泰山山谷及秦岭上，或琅琊。八月、
弘景曰∶今从西来。形似椒而大，色黄黑，味亦颇有椒气。或云即今 树子。
乃猪椒，恐谬。
恭曰∶秦椒树、叶及茎、子都似蜀椒，但味短实细尔。蓝田、秦岭间大有之。
颂曰∶今秦、凤、明、越、金、商州皆有之。初秋生花，秋末结实，九月、十月采之。
《尔雅》云∶ ，大椒。郭璞注云∶椒丛生，实大者为 也。
《诗·唐风》云∶椒聊之实，繁衍盈升。陆机《疏义》云∶椒树似茱萸，有针刺。茎叶
坚而滑泽，味亦辛香。蜀人作茶，吴人作茗，皆以其叶合煮为香。今成皋诸山有竹叶椒，其
木亦如蜀椒，小毒热，不中合药也，可入饮食中及蒸鸡、豚用。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。今南
北所生一种椒，其实大于蜀椒，与陶氏及郭、陆之说正相合，当以实大者为秦椒也。
宗 曰∶此秦地所产者，故言秦椒。大率椒株皆相似，但秦椒叶差大，粒亦大而纹低，
不若蜀椒皱纹高为异也。然秦地亦有蜀椒种。
时珍曰∶秦椒，花椒也。始产于秦，今处处可种，最易蕃衍。其叶对生，尖而有刺。四
月生细花。
五月结实，生青熟红，大于蜀椒，其目亦不及蜀椒目光黑也。《范子计然》云∶蜀椒出
武都
【修治】同蜀椒。
椒红
【气味】辛，温，有毒。《别录》曰∶生温、熟寒，有毒
之才曰∶恶栝蒌、防葵，畏雌黄。
【主治】除风邪气，温中，去寒痹，坚齿发，明目。久服，轻身好颜色，耐老增年通神
（《本经》）。疗喉痹吐逆疝瘕，去老血，产后余疾腹痛，出汗，利五脏（《别录》）。上气
咳嗽，久风湿痹（孟诜）。
治恶风遍身，四肢 痹，口齿浮肿摇动，女人月闭不通，产后恶血痢，多年痢，疗腹中
冷痛，
【附方】旧六。
膏瘅尿多，其人饮少∶用秦椒一分（出汗），瓜蒂二分，为末。水服方寸匕，日三服。（《伤
寒类要》）
乃风也∶椒、盐末等分，醋和敷之，良。（《肘后方》）
损疮中风∶以面作馄饨，包秦椒，于灰中烧之令热，断使开口，封于疮上，冷即易之。
（孟
久患口疮∶大椒，去闭口者，水洗面拌，煮作粥，空腹吞之，以饭压下。重者可再服，
以瘥为度。（《食疗本草》）
牙齿风痛∶秦椒煎醋含漱。（孟诜《食疗》）
百虫入耳∶椒末一钱，醋半盏，浸良久，稍稍滴入，自出。（《续十全方》）
（味类第十三种）
（《神农本草经》列为中品）
【校正】从木部移入此部。
【释名】大椒（出自《尔雅》）、
【集解】《名医别录》记载：秦椒生长在泰山山谷及秦岭上，或者琅琊地区。八月……
陶弘景说：现在从西方传来。形状像花椒但较大，颜色黄黑，味道也很有花椒的气味。有人说就是现在的树子（花椒）。那是猪椒，恐怕是错误的。
苏恭说：秦椒的树、叶、茎、子都像蜀椒（四川产的花椒），只是味道稍短且果实细小罢了。蓝田、秦岭一带大量生长。
苏颂说：现在秦州、凤州、明州、越州、金州、商州都有出产。初秋开花，秋末结果，九月、十月采收。
《尔雅》说：[原文缺字]，是大椒。郭璞注释说：花椒丛生，果实大的就是[原文缺字]。
《诗经·唐风》说：椒聊之实，繁衍盈升。陆机《疏义》说：椒树像茱萸，有针刺。茎叶坚硬而光滑润泽，味道也辛香。蜀人用它做茶，吴人用它做茗，都是把它的叶子合煮成香料。现在成皋各山有竹叶椒，它的树木也像蜀椒，有小毒热性，不适合入药，可以放入饮食中以及蒸鸡、猪肉时使用。东海各岛屿也有椒，枝、叶都相似。果实长而不圆，很香，味道像橘皮。岛上獐、鹿吃它的叶子，肉自然带有花椒、橘皮的香气。现在南北所生的一种椒，其实果比蜀椒大，与陶弘景及郭璞、陆机的说法正相符合，应当以果实大的作为秦椒。
寇宗奭说：这是秦地产出的，所以叫秦椒。大体上椒株都相似，只是秦椒叶子稍大，颗粒也大且纹路低平，不像蜀椒皱纹高突那样不同。然而秦地也有蜀椒的种子。
李时珍说：秦椒，就是花椒。最初产于秦地，现在到处都可以种植，最容易繁殖。它的叶子对生，尖端有刺。四月生出细小的花。
五月结果，生时青色熟时红色，比蜀椒大，其籽也不如蜀椒目光黑亮。《范子计然》说：蜀椒出武都
【修治】方法同蜀椒。
椒红
【气味】辛，温，有毒。《名医别录》说：生用性温，熟用性寒，有毒
徐之才说：畏栝蒌、防葵，怕雌黄。
【主治】祛除风邪气，温暖中焦，去除寒痹，坚固牙齿头发，明目。长期服用，身体轻健，面色好，抗老延年，通神（《神农本草经》）。治疗喉痹呕吐逆气、疝瘕，去除陈旧血液，产后余疾腹痛，发汗，利五脏（《名医别录》）。上气咳嗽，久风湿痹（孟诜）。
治疗恶风遍身，四肢[原文缺字]痹，口齿浮肿摇动，女子月经闭止不通，产后恶血痢，多年痢，治疗腹中冷痛，
【附方】旧方六首。
膏粱厚味所致消渴尿多，其人饮水少：用秦椒一分（出汗），瓜蒂二分，研为末。用水送服一方寸匕，每日三次。（《伤寒类要》）
乃是风邪所致：花椒、盐末等分，醋调和敷之，效果好。（《肘后备急方》）
损疮中风：用面做成馄饨，包裹秦椒，在灰中烧令热，切断使其开口，封在疮上，冷了即更换。
（孟诜）
久患口疮：大椒，去掉闭口的，水洗拌和，煮成粥，空腹吞下，用饭压住。重症者可再服，以痊愈为度。（《食疗本草》）
牙齿风痛：秦椒煎醋含漱。（孟诜《食疗》）
百虫入耳：椒末一钱，醋半盏，浸泡良久，慢慢滴入，虫子自出。（《续十全方》）
(Volume of Flavors, Thirteenth Category)
(Listed as Middle Grade in *Shennong Bencao Jing* [Divine Farmer's Materia Medica])
[Correction] Transferred from the Wood Section to this section.
[Names] Da Jiao (Large Pepper) (from *Erya*),
[Collected Explanations] *Mingyi Bielu* [Additional Records of Famous Physicians] states: Qin Jiao grows in the valleys of Mount Tai and on the Qinling Mountains, or in Langya. In August...
Tao Hongjing says: It is now introduced from the West. Its shape resembles pepper but is larger; its color is yellow-black, and its taste has a strong peppery aroma. Some say it is the current tree seed (Huajiao). That is Zhu Jiao (Pig Pepper), which is likely incorrect.
Su Gong says: The tree, leaves, stems, and seeds of Qin Jiao are all similar to Shu Jiao (Sichuan Pepper), but the flavor is slightly shorter and the fruits are smaller. It grows abundantly in Lantian and between the Qinling Mountains.
Su Song says: It is now produced in Qinzhou, Fengzhou, Mingzhou, Yuezhou, Jinzhou, and Shangzhou. It flowers in early autumn and bears fruit in late autumn, harvested in September and October.
*Erya* states: [Character missing], is Da Jiao. Guo Pu's annotation says: Pepper grows in clumps; those with large fruits are [Character missing].
The *Book of Songs · Tang Wind* states: "The fruits of the pepper bush, multiplying and filling the measure." Lu Ji's *Shuyi* [Explanatory Meaning] states: The pepper tree resembles Cornus officinalis (Zhuyu), with thorns. The stems and leaves are hard and smooth/glossy, and the taste is pungent and fragrant. People in Shu use it to make tea, and people in Wu use it to make ming, both by boiling its leaves together for fragrance. Currently, in the mountains of Chenggao, there is Zhuye Jiao (Bamboo-leaf Pepper); its wood is also like Shu Jiao, possessing slight toxicity and heat properties, and is not suitable for medicinal use, but can be used in food or when steaming chicken and pork. There is also pepper on various islands in the East China Sea; its branches and leaves are similar. The fruits are long and not round, very fragrant, and the taste resembles orange peel. Deer and chamois on the islands eat its leaves, and their meat naturally acquires a peppery and orange peel aroma. The variety of pepper grown in the north and south currently has fruits larger than Shu Jiao, which aligns perfectly with the statements of Tao Hongjing, Guo Pu, and Lu Ji. Therefore, the one with large fruits should be identified as Qin Jiao.
Kou Zongshi says: This is produced in the Qin region, hence called Qin Jiao. Generally, pepper plants are similar, but Qin Jiao leaves are slightly larger, and the grains are larger with lower ridges, differing from the high wrinkles of Shu Jiao. However, the Qin region also has Shu Jiao seeds.
Li Shizhen says: Qin Jiao is Huajiao (Zanthoxylum). It originated in the Qin region and can now be planted everywhere, propagating most easily. Its leaves are opposite, pointed, and have thorns. Delicate flowers appear in April.
Fruits form in May, green when raw and red when ripe, larger than Shu Jiao, and its seeds are not as black-bright as those of Shu Jiao. *Fanzi Jiran* states: Shu Jiao comes from Wudu.
[Preparation] Same as Shu Jiao.
Jiao Hong (Pepper Red)
[Aroma and Flavor] Pungent, Warm, Toxic. *Mingyi Bielu* states: Raw is Warm, Cooked is Cold, Toxic.
Xu Zhicai says: Adversely interacts with Trichosanthis Fructus (Gualou) and Saposhnikoviae Radix (Fang Kui); fears Orpiment (Cihuang).
[Therapeutic Actions] Expels wind-pathogenic factors, warms the Middle Jiao, removes cold-bi, strengthens teeth and hair, brightens the eyes. Long-term consumption lightens the body, improves complexion, delays aging, increases longevity, and enhances spiritual clarity (*Shennong Bencao Jing*). Treats throat obstruction (Hou Bi), vomiting and rebellious qi, hernia masses (Shen Jia), eliminates old blood, postpartum residual diseases and abdominal pain, induces sweating, and benefits the five zang organs (*Mingyi Bielu*). Addresses rebellious qi cough, chronic wind-damp bi (*Meng Shen*).
Treats generalized aversion to wind, limb [Character missing] bi, swelling and trembling of mouth and teeth, amenorrhea in women, postpartum evil-blood dysentery, chronic dysentery, and treats cold pain in the abdomen.
[Attached Prescriptions] Six old prescriptions.
For diabetes mellitus characterized by excessive urine and polydipsia with low fluid intake: Use 1 fen of Qin Jiao (inducing sweat), 2 fen of Guali (Trichosanthes Seed), grind into powder. Take with water, one fangcun bi [square-inch spoonful] per dose, three times daily. (*Shanghan Leyao*)
[Regarding] wind pathogen: Mix equal parts of pepper and salt powder, blend with vinegar, and apply externally. Effective. (*Zhouhou Beiji Fang*)
For sores affected by wind: Make dough into wontons, wrap Qin Jiao inside, bake in ashes until hot, cut open to allow ventilation, and seal onto the sore. Replace when cool.
(Meng Shen)
For chronic mouth ulcers: Take Da Jiao, remove closed ones, wash with water, mix, boil into porridge, swallow on an empty stomach, and cover with rice. Severe cases may take another dose. Continue until healed. (*Shiliao Bencao*)
For toothache due to wind: Decoct Qin Jiao in vinegar and gargle. (*Meng Shen Shiliao*)
For insects entering the ear: One qian of pepper powder, half a zhan of vinegar, soak for a long time, then drip in slowly. The insect will exit on its own. (*Xu Shiquan Fang*)