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Latin pharmacognostic name: Sojae Semen Fermentatum

Alternate Chinese names: 豆豉 dòu shì; 香豉 xiāng chǐ; 黑豆豉 hēi dòu chǐ; 黑豆豉 hēi dòu shì; 豆菇 dòu gū; 荫豉 yìn chǐ; 豆蒲 dòu pú

Kingdom: Plant

Origin in PRC Pharmacopoeia: Glycine max (L.) Merr. [= Glycine soja Benth.; Phaseolus Max L.]

Origin (other sources): Glycine max (L.) Merr. [= G. soja Benth.; Phaseolus Max L.]

Use: Alimentary

Category:

Properties:

Indications:

Notes: There are salted and unsalted fermented soybeans, the former being used in cooking and the latter being used in medicine. The unsalted kind used in medicine are called dàn dòu chǐ, dàn meaning bland or unsalted.

See also: Dàn dòu chǐ (淡豆豉 Sojae Semen Praeparatum, fermented soybean[1])

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