Use of Cang Zhu (black atractylodes rhizomes) in TCM
Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitioner, they will be best able to guide you.
Preparation: Remove impurities, wash, moisturize, cut into thick slices and dry.
Dosage: 3 - 9 grams
Main actions according to TCM*: Dries Damp and tonifies the Spleen. Relieves the Exterior for invasion of Wind-Cold-Damp. Relieves Wind-Damp painful obstruction. Dries Damp for either Damp-Cold or Damp-Heat when combined with the correct herbs. Clears the eyes and improves sight.
Primary conditions or symptoms for which Cang Zhu may be prescribed by TCM doctors*: Rheumatic athralgia Edema Loss of appetite Abdominal distention Diarrhea Beriberi Poor eyesight Joint pain Impaired vision Blurred vision
Contraindications*: This herb should not be used by those with Qi Deficiency or Yin Deficiency with Heat.
Common TCM formulas in which Cang Zhu is used*
Cang Fu Dao Tan Wan
Source date: 1817 AD
Number of ingredients: 8 herbs
Formula key actions: Resolves Dampness and Phlegm.
Cang Zhu is a king ingredient in Cang Fu Dao Tan Wan. Like the name indicates, it means it has more power than other ingredients in the formula.
In Cang Fu Dao Tan Wan, Cang Zhu resolves Dampness and Phlegm
Ping Wei San
Source date: 1051 AD
Number of ingredients: 4 herbs
Formula key actions: Dries Dampness. Improves the Spleen's transportive function. Promotes the movement of Qi. Harmonizes the Stomach.
Conditions targeted*: Peptic ulcersChronic gastritis and others
Cang Zhu is a king ingredient in Ping Wei San. Like the name indicates, it means it has more power than other ingredients in the formula.
In Ping Wei San, Cang Zhu is perhaps the best Chinese herb for dispelling Dampness and strengthening the transportive function of the Spleen.
Wei Ling Tang
Source date: 1481 AD
Number of ingredients: 9 herbs
Formula key actions: Promotes urination. Warms the Yang. Strengthens the Spleen. Drains Dampness. Promotes the movement of Qi. Harmonizes the Stomach.
Conditions targeted*: EdemaGastritis and others
Cang Zhu is a king ingredient in Wei Ling Tang. Like the name indicates, it means it has more power than other ingredients in the formula.
In Wei Ling Tang, Cang Zhu is perhaps the best Chinese herb for dispelling Dampness and strengthening the transportive function of the Spleen.
Key TCM concepts behind Cang Zhu's properties
In Traditional Chinese Medicine (TCM), Cang Zhu belongs to the 'Aromatic herbs that transform Dampness' category. This category of herbs resolves a TCM condition called 'Cold Damp Stagnation', especially as it affects the Stomach and Spleen. In modern medicine this often translates into symptoms such as distended chest and abdomen, lack of appetite, nausea and vomiting
As suggested by its category Cang Zhu is Warm in nature. This means that Cang Zhu tends to help people who have too much 'Cold' in their body, although with less effect than a plant that would be Hot in nature. Balance between Yin and Yang is a key health concept in TCM. Those who have too much Cold in their body are said to either have a Yin Excess (because Yin is Cold in nature) or a Yang Deficiency (Yang is Hot in Nature). Depending on your condition Cang Zhu can help restore a harmonious balance between Yin and Yang.
Cang Zhu also tastes Bitter and Pungent. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Bitter ingredients like Cang Zhu tends to have a cleansing action on the body by clearing Heat, drying Dampness and promoting elimination via urination or bowel movements. On the other hand Pungent ingredients tend to promote the circulations of Qi and Body Fluids. That's why for instance someone tends to sweat a lot when they eat spicy/pungent food.
The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Cang Zhu is thought to target the Spleen and the Stomach. In TCM the Spleen assists with digestion, Blood coagulation and Fluids metabolism in the body. The Stomach on the other hand is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine.