Nicknames: Zhangkou, Zhangzi, Zhangmu Kou, Zhangshu Guo
Harvesting and processing: Mature fruits are harvested between November and December and dried in the sun
Medicinal parts: Mature fruit
Origin: Guangdong, Guangxi, Yunnan, Guizhou, Jiangsu, Zhejiang, Anhui, Fujian, Taiwan, Jiangxi, Hubei, Hunan, Sichuan and other places.
Science: Lauraceae
Original plant: Camphor tree
Characteristics of Cinnamomum camphora medicinal herb: The fruit is spherical in shape, with a diameter of about 5-8mm, brown black to purple black in color, with a wrinkled and uneven surface or glossy appearance. Sometimes there are persistent floral tubes at the base, and the skin is fleshy and thin, containing one large and black seed. Extremely fragrant and spicy in taste.
The chemical composition of the seeds contains fatty oil, with saturated fatty acids accounting for 93%. The molar ratio of triglycerides, di saturated acids, mono saturated acids, and tri unsaturated acid glycerides is 80:17:1:2.
Medicinal properties of camphor wood seeds:
[Taste] Spicy; temperature
【 Functions and Indications 】 Dispelling wind and dispelling cold; Warm the stomach and middle; Regulating qi and relieving pain. Cold pain in the epigastric region; Cold dampness vomiting and diarrhea; Qi stagnation and bloating; Athlete's foot
[Usage and Dosage] Oral administration: decoct soup, 10-15g. External use: appropriate amount, boil soup and wash; Or apply water to the affected area at the end of the study. Traditional Chinese Medicine: Cinnamomum camphora