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Tangaek — Decoctions · Grains

秫米 Chulmi (출미)

Chulmi is glutinous millet, 'chalgijangssal' in old Korean. It resembles ordinary millet with smaller grains, and northerners called it hwangmi or hwangna. It was used for brewing wine and boiling grain syrup, and the text says it is not a grain for everyday eating.

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1

  1. 性微寒一云平, 味甘, 無毒. 利大腸, 療漆瘡, 殺瘡疥毒熱. 壅五藏氣, 動風, 不可常食. 《本草》

    Its nature is slightly cold, though one account calls it neutral; its taste is sweet and it is non-toxic. It frees the large intestine, relieves lacquer sores, and kills the toxic heat of sores and scabies. It blocks the qi of the five jang and stirs pung (風, wind), so it must not be eaten regularly. 《Boncho (本草)》

    HomiclubChulmi is the grain of glutinous proso millet. Smaller and stickier than ordinary millet, it was used for brewing and for boiling syrup, and northerners called it hwangmi (黃米).

  2. 仙家重此, 作酒最勝餘米. 《本草》

    The seonga (仙家, adepts of immortality) prized it, and brewed into liquor it surpasses all other grains. 《Boncho (本草)》

  3. 此人以作酒及煮糖者. 《本草》

    This is what people use for brewing liquor and boiling grain syrup. 《Boncho (本草)》

  4. 似黍米而粒小. 北人謂之黃米, 亦謂黃糯, 釀酒最佳. 《本草》

    It resembles seomi but its grains are smaller. Northerners call it hwangmi (黃米), also hwangna (黃糯), and it is best for brewing liquor. 《Boncho (本草)》

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This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub