[Continued from earlier article dated 24th June 2009]
Properties and Flavours of Chinese herbs
Every Chinese herb has its property and flavour, hence Chinese herbs are also referred to “Four properties and five flavours”. “Property” in this context, refers to cold, hot, warm or cool nature of the herb while “Flavour” refers to pungent, sweet, sour, bitter, salty, tasteless and astringent.
Most cold or cool-natured herbs have the effects of clearing heat, purging the ‘fire’ from the body, removing toxic substances, and nourishing the Yin. Herbs that are warm or hot in nature have the effects of dispersing cold, warming up the interior of the body, supporting the Yang.
Besides the cold or cool-natured and the warm or hot-natured herbs, there is another class of herbs that are neutral to the aforesaid natures. Herbs of neutral in nature can be used to treat either hot or cold syndromes.
In term of flavour, sweet and tasteless coexist while the sour and astringent herbs have the same effects in the treatment applications. Pungent, sweet, sour, bitter and salty tastes herbs are the cardinal flavours that are habitually known as the five flavours. Some of the herbs are classified according to the herbs’ actions other than tastes.
Herbs of different flavours and different compositions give different pharmacological and therapeutic actions, while herbs of the same taste usually have similarities in effect and composition..
[To be continued next week – Application of herbs according to flavours]
W. Y. Ho
1st July 2009
Maestro D’Taijiquan conducts Taijiquan and Qigong in Petaling Jaya. Please contact Master W. Y. Ho at 012-3319234
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