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Tangaek — Decoctions · Trees

蓽澄茄 Piljingga (필징가)

Piljingga is a peppercorn brought in from the southern seas, described in the text simply as 'young pepper.' The spice sold today as cubeb, stalk and all, is the same berry. The Donguibogam had the stalk removed and the fruit steeped in liquor, steamed half a day, then pounded fine.

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

  1. 性溫, 味辛, 無毒. 主下氣, 消食.

    Its nature is warm, its taste pungent, and it is non-toxic. It chiefly sends qi downward and disperses food.

    HomiclubPiljingga is the fruit of a vine in the pepper genus, the spice known today as cubeb. Java and its neighboring islands are its home ground, and each berry keeps a slender stalk that sets it apart from black pepper.

  2. 治霍亂泄瀉, 肚腹痛, 幷腎氣, 膀胱冷. 能染髮及香身.

    It treats gwallan (霍亂, sudden turmoil disorder) and diarrhea, pain in the belly, and also singi (腎氣, kidney qi) and coldness of the bladder. It can dye the hair and scent the body.

  3. 生南海, 嫩胡椒也. 似梧桐子及蔓荊子, 而微大.

    It grows by the southern seas and is a young pepper. It resembles paulownia seed and manhyeongja (蔓荊子, chaste tree fruit) but is slightly larger.

  4. 靑時就樹採摘, 有柄麄而蔕圓, 是也. 《本草》

    It is picked from the tree while still green, and the one with a thick stalk and a round base is this. 《Boncho (本草)》

  5. 去柄, 酒浸蒸半日, 杵細用. 《入門》

    Remove the stalk, steep it in liquor and steam it for half a day, then pound it fine for use. 《Immun (入門)》

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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