大辛，热，○本草载与草豆蔻同条，不分主治，然虽为一物，治微有不同，长大如诃
皮黑
辛香
辛，热，去梃用头，以醋浸一宿，焙干，刮去皮、粟子，令净，免伤肺，令人上气。
苦、辛，温。形类弹丸，油色肥实者佳。以糯米粉裹于HT 火中煨熟，去粉用，勿犯
苦、辛，大温，微炒用，一法用盐酒浸一宿，蒸过，晒，微炒用。恶甘草，忌芸苔
血，得胡桃胡麻良。
苦、辛，温，色比郁金甚黄，形较郁金稍大，两药实不同种。
李中立曰∶近时以扁如干姜形者为片子姜黄，可浸水染色。
辛、苦，寒，色外黄内赤，体圆有横纹，如蝉腹状，圆尖而光明脆彻，苦中带甘味者
真。
苦、辛，温，极坚难捣，须热灰中煨令透，乘热捣之，即碎如粉，得酒醋良。
苦，温，黄白体重者佳，面包火炮，加醋浸，复炒用，或煮熟焙干亦良。
甘、苦、辛、涩，微寒。状如枣核，周匝有毛，曝干，火去毛，忌犯铁器，或生或
醋、盐水、姜汁、童便浸炒，诸法皆从本方，得童便、醋、芎 、苍术良。
甘、辛，微温。拣去枝梗，水洗用市家多掺棉花叶、茄叶假充、不可不细辨。
肆中有名排藿香者非真，其名青叶者可用，自种五六月盛时摘叶，阴干，甚芳郁最为
佳，
炮汤饮之
【草豆蔻】（注：此处原文似有重复或指代另一品种，依文意翻译）味大辛，性热。○本草记载它与草豆蔻列在同一条目下，不区分主治功效，然而虽然被视为同一物，治疗上却有细微差别。其形态长大如诃子，皮黑，气味辛香。
【白豆蔻】味辛，性大温。去掉外皮研成细粉，不可用火炒，趁沸水冲服。
【白豆蔻】（注：依文意翻译）味辛、涩，性温。先带皮用慢火炒熟，去掉壳后研磨使用。
【白豆蔻】（注：依文意翻译）味辛，性温。去掉壳，用盐水炒后研磨使用。
【草果】味辛，性热。去掉果柄使用头部，用醋浸泡一夜，焙干，刮去外皮和粟米状的种子，使其干净，以免损伤肺部，导致气逆上冲。
【高良姜】味苦、辛，性温。形状像弹丸，油脂色泽肥实者为佳。用糯米粉包裹在火中煨熟，去掉米粉使用，不要触犯……（原文此处中断）。
【高良姜】（注：依文意翻译）味苦、辛，性大温，微炒使用。另一种方法是用盐和酒浸泡一夜，蒸过后晒干，再微炒使用。它厌恶甘草，忌与芸苔同食，但与胡桃、胡麻配伍良好。
【姜黄】味苦、辛，性温，颜色比郁金更黄，形体较郁金稍大，这两种药实际上不同种。李中立说：近来将扁平如干姜形状的称为片子姜黄，可以浸水染色。
【射干】（注：根据“色外黄内赤...蝉腹状”等特征推断为射干或类似根茎类，但原文未明示药名，仅描述性状。若按上下文可能是某种根茎药，此处暂译为对某药材的描述）味辛、苦，性寒。外表黄色内部红色，形体圆且有横纹，像蝉的腹部一样，圆润尖锐且光明脆透，苦中带甘味的是真品。
【莪术】（注：根据“极坚难捣...得酒醋良”及前文姜黄对比，常指莪术或蓬莪术，但原文未明示。此处依文意翻译对某药材的处理）味苦、辛，性温，质地极坚硬难以捣碎，必须在热灰中煨透，趁热捣之，就会碎如粉末，与酒、醋配伍良好。
【三棱】（注：根据“黄白体重...面包火炮”等特征，常指三棱，但原文未明示。此处依文意翻译对某药材的处理）味苦，性温，黄白色且体重者为佳。用面包包裹火炮，加醋浸泡，再炒使用，或者煮熟焙干也很好。
【枣仁/或其他核类】（注：根据“状如枣核...周匝有毛”描述，可能指酸枣仁或其他带毛核类，但原文未明示。此处依文意翻译）味甘、苦、辛、涩，性微寒。形状像枣核，周围有毛，晒干后用火去毛，忌接触铁器，或者生用或用醋、盐水、姜汁、童便浸泡后炒制，各种方法都遵循本方原则，与童便、醋、川芎、苍术配伍良好。
【藿香】味甘、辛，性微温。拣去枝梗，水洗使用。市面上商家多掺入棉花叶、茄子叶假冒，不可不仔细辨别。市肆中有名为“排藿香”的不是真品，名为“青叶”的可以服用。自己种植并在五六月茂盛时采摘叶片，阴干，香气浓郁最为佳。煎汤饮用。
[Caodoukou (Grass Cardamom)] Pungent and astringent, hot in nature. Wrap with flour and roast (wei), then remove the skin for use.
[Caodoukou] Extremely pungent, hot. ○ The Bencao (Materia Medica) records it under the same category as Caodoukou without distinguishing its therapeutic indications. However, although considered the same substance, there are slight differences in treatment applications. It is large and long like Hezi (Terminalia chebula Retz.), with black skin and a pungent fragrance.
[Baidoukou (White Cardamom)] Pungent, extremely warm. Remove the skin, grind into fine powder, do not expose to fire, and take mixed with boiling water while hot.
[Baidoukou] Pungent and astringent, warm. First stir-fry slowly with the skin until cooked, remove the shell, and grind for use.
[Baidoukou] Pungent, warm. Remove the shell, stir-fry with salt water, and grind for use.
[Guo Guo (Tsao-ko Fruit)] Pungent, hot. Use the head end after removing the stalk. Soak in vinegar overnight, dry by baking, scrape off the skin and seed-like structures to ensure cleanliness, to avoid injuring the lungs and causing rebellious Qi (Qi rising upward).
[Gao Liang Jiang (Galangal Rhizome)] Bitter and pungent, warm. Shapes resembling small pellets are preferred if oily and plump. Wrap in glutinous rice flour and roast in fire until cooked, remove the flour for use. Do not come into contact with [incomplete text].
[Gao Liang Jiang] Bitter and pungent, extremely warm. Stir-fry slightly for use. Another method: soak in salt wine overnight, steam, sun-dry, then stir-fry slightly. It is incompatible with Gancao (Licorice Root) and should be avoided with Youcai (Napa Cabbage), but works well with Hetao (Walnut) and Humazhi (Sesame).
[Jianghuang (Turmeric Rhizome)] Bitter and pungent, warm. Its color is yellower than Yujin (Curcuma aromatica Salisb.), and its shape is slightly larger than Yujin; these two medicines are actually of different species. Li Zhongliang stated: Recently, those that are flat and shaped like Ganjiang (Dried Ginger Rhizome) are called Pianzi Jianghuang, which can be soaked in water to dye colors.
[Shegan (Belamcanda Rhizome)*] Pungent and bitter, cold in nature. The exterior is yellow and the interior red. The body is round with transverse striations, resembling the abdomen of a cicada, round at both ends, bright, crisp, and transparent. The authentic product has a bitter taste with a hint of sweetness.
[Ezhu (Curcuma Zedoaria Rhizome)*] Bitter and pungent, warm. It is extremely hard and difficult to crush. It must be roasted thoroughly in hot ashes, then crushed while hot until it becomes powder-like. It works well with wine and vinegar.
[Sanleng (Sparganium Rhizome)*] Bitter, warm. Those that are yellowish-white and heavy are preferred. Wrap in bread and roast over fire, soak in vinegar, then stir-fry again. Alternatively, boil until cooked, bake dry, which is also effective.
[Zaoren (Ziziphus Seed)*] Sweet, bitter, pungent, and astringent, slightly cold. Shape resembles a jujube pit, covered with hairs all around. Sun-dry, then remove hairs by fire. Avoid contact with iron vessels. Can be used raw or stir-fried after soaking in vinegar, salt water, ginger juice, or children's urine. All methods follow the original prescription principles. It works well with Tongbian (Children's Urine), Cu (Vinegar), Xiongqiong (Ligusticum Chuanxiong Hort.), and Cangzhu (Atractylodes Rhizome).
[Huoxiang (Patchouli Herb)] Sweet and pungent, slightly warm. Pick out branches and stems, wash with water before use. Market vendors often adulterate it with cotton leaves or eggplant leaves; careful identification is necessary. "Paihuoxiang" sold in markets is not authentic; "Qingye" (Green Leaf) variety is usable. Leaves harvested from self-planted plants during their peak growth in May and June, dried in shade, possess a rich fragrance and are the best quality. Decoct for drinking.
*Note: The source text describes properties of various herbs without explicitly naming them in every paragraph except the first and last. The English translations infer the likely herb based on traditional descriptions (e.g., Shegan, Ezhu, Sanleng, Zaoren) for clarity, but strictly adhere to the described properties. WHO terminology is applied where applicable.*