薑黃 Turmeric

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 3

1. 性熱, 味辛苦, 無毒. 主癥瘕血塊癰腫. 通月經, 治撲損瘀血, 破冷除風, 消氣脹.

   Its nature is hot, its taste pungent and bitter, and it is non-toxic. It governs jingga (癥瘕, abdominal masses), blood lumps, and ongjong (癰腫, abscess swelling). It frees the menses, treats stagnant blood from blows and injuries, breaks cold, dispels wind, and disperses gichang (氣脹, qi distension).

   HomiclubGanghwang is the rhizome of a ginger-family perennial, the same plant sold today as turmeric, the spice that gives curry its yellow colour. Its cut surface is a deep orange, which distinguishes it by eye from ulgeum (鬱金), a relative in the same genus.

2. 治産後敗血攻心, 甚驗. 一名片子薑黃.

   It is highly effective for postpartum spoiled blood assailing the heart. Another name for it is pyeonja ganghwang (片子薑黃, sliced turmeric).

3. 是經種三年已上老薑, 能生花, 根節堅硬, 氣味辛辢. 八月採根, 切片暴乾.

   This is a ginger plant grown three years or more, old enough to flower; the nodes of its root are hard and its scent and taste are pungent and sharp. The root is dug in the eighth month, sliced, and dried in the sun.

   HomiclubIn Korea it is planted around Jindo and the southern coast and dug in autumn; markets carry it both as fresh rhizome and as dried powder. The thicker and harder the nodes, the older the rhizome.

4. 海南生者, 卽名蓬莪荗, 江南生者, 卽爲薑黃. 《本草》

   What grows in Hainan is called bongajul (蓬莪荗, zedoary), and what grows south of the Yangtze is ganghwang. 《Boncho (本草)》

5. 功力烈於鬱金. 剉, 醋炒用之. 《丹心》

   Its force is fiercer than that of ulgeum (鬱金). It is chopped and stir-fried with vinegar for use. 《Dansim (丹心)》