肉豆蔲 Nutmeg

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

1. 性溫, 味辛一云苦, 無毒. 調中下氣, 止瀉痢. 開胃消食. 亦治小兒吐乳.

   Its nature is warm and its taste pungent, though one account calls it bitter; it is non-toxic. It harmonises the centre, descends qi, and stops diarrhoea and dysentery. It opens the stomach and digests food. It also treats infants vomiting milk.

   HomiclubYukdugu is the kernel of the nutmeg tree's seed, the spice sold today as nutmeg. The scarlet lacy aril wrapped around that seed is separated in Western kitchens and sold under its own name, mace.

2. 其形圓小, 皮紫緊薄, 中肉辛辢. 去殼只用肉. 肉油色肥實者, 佳, 枯白而瘦者, 劣也. 《本草》

   Its form is round and small, its rind purple, tight and thin, and the flesh within pungent and sharp. Remove the shell and use only the flesh. Flesh that is oily in colour, plump and solid is good; that which is dry, white and shrunken is inferior. 《Boncho (本草)》

3. 溫中補脾, 能下氣, 以其脾得補而善運化, 氣自下也. 《丹心》

   It warms the centre and supplements the spleen, and can descend qi: once the spleen is supplemented and transforms well, qi descends of itself. 《Dansim (丹心)》

4. 一名肉果. 治虛泄冷泄之要藥也. 入手陽明經. 醋調麪包, 煨熟取出, 以紙槌去油淨用之. 勿令犯銅. 《入門》

   Another name for it is yukgwa (肉果). It is an essential medicine for treating diarrhoea from deficiency and from cold. It enters the hand yangmyeong channel. Wrap it in dough kneaded with vinegar, bake it through in hot ashes, take it out, pound it in paper to draw off the oil, and use it clean. Do not let it touch copper. 《Immun (入門)》