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Source: Yǎng Shēng Shí Jiàn 养生食鉴

Ingredients

• Bì bō (荜茇 Piperis Longi Fructus, long pepper¹) 2–4g
• Hú jiāo (胡椒 Piperis Fructus, pepper) 1–3g
• Jīng mǐ (粳米 Oryzae Semen, non-glutinous rice) 60g

Actions: Warms the center, disperses cold, and relieves pain.

Indications: Stomach cold with vomiting and retching, poor appetite, pain in the stomach duct and abdomen, rumbling intestines, and diarrhea.

Method: Grind the pepper and long pepper to a powder, add to the ready-cooked gruel, and cook for a short while before serving.

Rationale: The Bì bō enters the spleen and stomach channels; it warms the stomach, disperses cold, precipitates qì, and relieves pain. Hú jiāo enters the stomach and large intestine, and has the same center-warming qì-precipitating effects as Bì bō. Pepper is commonly used to treat cold pain in the stomach duct and abdomen, stomach reflux, vomiting of clear water, diarrhea, and cold dysentery.

Notes: The term bì bá is a corruption of the Magadhi word pippali, reflecting this item's foreign origin.

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