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Dried persimmon
柿饼 〔柿餅〕shì bǐng
Latin pharmacognostic name: Kaki Fructus Exsiccatus
Alternate Chinese names: 干柿 gān shì; 柿干 shì gān
Kingdom: Plant
Origin in PRC Pharmacopoeia: Diospyros kaki L. f. (PRC Pharmacopoeia)
Origin (other sources): Diospyros kaki L. f.
Use: Medicinal and alimentary
Category:
Properties: Sweet and astringent; cold; nontoxic.
Indications:
Moistens the lung, astringes the intestines, and stanches bleeding.
vomiting of blood (blood ejection); expectoration of blood; blood strangury; intestinal wind;
Dosage & Method: Oral: Eat raw, decoct, or burn preserving nature for use as a powder.
Product Description: This is the fruit of the persimmon that has been peeled, exposed to sun and dew for about one month, and then covered with straw matting for a further month. It is a deep olive green in color and is covered with a thick white powder. Dried persimmons are normally used as food, but the white powder on the surface can be removed for medicinal use.
Etymology: Shì bǐng 柿饼 literally means persimmon cake.
See also: Shì shuāng (柿霜 Kaki Saccharum, persimmon frost)
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