CHUAN XIONG (川芎)

CHUAN XIONG (川芎)

Chuanxiong Rhizoma (川芎)  is the dried rhizome of Ligusticum chuanxiong Hort., family Apiaceae (Umbelliferae).

Other name    
Khot-Hua-Bua (Thai name), Chuanxiong (Chinese name), Szechwan Lovage Rhizome

Macroscopic character
Irregular knotty and fist-like. External yellowish-brown, rough and wrinkled, with many parallel and raised annulations. Texture compact, uneasily broken. Odor, strongly aromatic; taste bitter, pungent and slightly sweet, and tongue numbing afterward.


Important cultivation area
Sichuan, Hubei, Hunan, Jiangxi provinces.

Processing method
1. Chuanxiongpian : Eliminate foreign matters, wash clean and soak in water until the rhizomes are soft enough for finger nail to pinch the outer skin, take out, put in a covered container and wait until thoroughly soften. Cut into thick slices and dry.

2. Jiuchuanxiong : Mix Chuanxiongpian with yellow wine (use 10 kg of yellow wine for 100 kg of Chuanxiongpian), and stir-fry on a gentle fire until dry.

Traditional Chinese Medicine action

Pungent; warm. Enter heart, pericardium, liver channels.

1. Chuanxiongpian : Invigorate the blood and promote flow of qi, expel wind to relieve pain.

2. Jiuchuanxiong : Stir-fried Chuanxiongpian with wine changes the direction of action to ascent to the head, increase blood flow, relieve pains.

Thai Traditional Medicine action
Sweet and oily taste, used as antiflatulant, promote circulation.


Usage and dosage  3-9 g, decoction for oral use.


* Contraindication and precaution *
Chuanxiong Rhizoma is warm and dry in nature, it should be used with caution in cases with yin-deficiency leads to hyperactivity of fire. Contraindication in pregnant women with tendency to bleed.


Copy right of Huachiew Traditional Chinese Medicine Clinic.
For public knowledge.
Commercially copy without permission is prohibited.