Ganjiang 干姜 Ginger

Ganjiang 干姜 Ginger

Zingiberis Rhizoma (干姜) is the dried rhizome of Zingiber officinale (Willd.) Rosc., family Zingiberaceae.

Other name  Kling-Kae-Haeng (Thai name), Ganjiang (Chinese name), Ginger

Macroscopic character
Flattened piece with finger-like branches and distinct annulated-nodes. Branched parts usually with remains of scale leaves. Odor, aromatic and characteristic; taste, pungent.

Important cultivation area
Sichuan (The best cultivation area is in Qianwei county), Guizhou, Guangxi, Zhejiang, Fujian, Shaanxi, Jiangxi and Yunnan provinces.

Processing method
1. Ganjiangpian : Cut into slices or thick slices and dry.

2. Paojiang : Heat sand in a pan on a strong fire, add Ganjiangpian, constantly stir until the color turned brown. Sieve out the sand.

3. Jiangtan : Stir-bake on a strong fire until the outer surface scorched black.

Traditional Chinese Medicine action
Pungent; hot. Enter spleen, stomach, kidney, heart, and lung channels.

1. Ganjiangpian : Warm the spleen, lung and stomach to dispel cold, restore yang, clear channels, and resolve fluid retention.

2. Paojiang : Taste bitter, pungent and warm, its nature and taste are less dry and less pungent than Ganjiangpian, therefore it is not as potent in internal warming effect as Ganjiangpian but has longer duration and milder effect. It is effective for pain, diarrhea, warm zhongjiao and stop bleeding.

3. Jiangtan : Pungency disappeared. Bitter, astringent and warm, enter the spleen and liver channels. The warming effect is less than Paojiang but more potent in stop bleeding.

Thai Traditional Medicine action 
Sweet and pungent, antiflatulant, antinausea and vomiting, antidysentery, and expectorant.

Usage and dosage 3-10 g, decoction for oral use.

* Contraindication and precaution * 
Contraindicate in patients of interior heat with yin-deficiency, excess heat in the blood.

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