Five Flavors of herbs/ Prep/ Administration Flashcards by Meg Tripptree

Q

Acrid/Pungent

A

disperse and move

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Q

Sweet

A

tonify, harmonize, moisten

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Q

Bitter

A

drains and dries

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Q

Sour

A

astringent bind or prevent leakage of fluid or qi

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Q

salty

A

purge and soften

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Q

Cao/Herba

A

whole plant

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Q

Hua/Flos

A

flower

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Q

Zhi/ramulus

A

twig/branch

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Q

ye/folium

A

leaf

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Q

gen/radix

A

root

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Q

pi/cortex/pericarpium

A

bark, peel, skin

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Q

gua/fruit

A

fructus

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Q

zi/dou/ren or semen/fructus

A

seed, kernel, fruit

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Q

geng/caulis

A

stem

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Q

teng/caulis

A

vine

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Q

ke/shell

A

choncha

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Q

shi/stone

A

calculus

Q

jiao/gelatin

A

gelatinum

Q

jiao/horn

A

cornu

Q

prep: chao

A

dry fried

Q

prep: chao jiao

A

stir fried until very darkened yellow

Q

prep: chao tan

A

charred

Q

prep: mi zhi

A

honey fried

Q

prep: cu zhi

A

vinegar fried

Q

prep: jiang zhi

A

ginger juice fried

Q

prep: jiu zhi

A

wine/alcohol fried

Q

prep: wei

A

roasted

Q

prep: jiao

A

boiled down to glue or gelatin

Q

Administration method: gao

A

syrup

Q

Administration method: pian

A

tablet

Q

Administration method: wan/dan

A

pill

Q

Administration method: san

A

bulk powder

Q

Administration method: tang/jian

A

decoction

Q

Administration method: yin

A

drink/decoction

Q

Administration method: ding ji

A

tincture

Q

Administration method: chong ji

A

granules

Q

Administration method: jiu

A

medicinal wine

Q

Administration method: xi ji

A

external washes

Q

Administration method: gao yao

A

external: plasters, patches

Q

Administration method: nong suo fen

A

concentrated powder