柚子 유자 (유)

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 2

1. 皮厚, 味甘, 無毒.

   The peel is thick, the taste sweet, and it carries no toxicity. These three qualities form the opening assessment of any herb in the Donguibogam.

2. 去胃中惡氣, 解酒毒, 治飮酒人口氣.

   It dispels the foul qi lodged in the stomach, neutralizes the toxin of liquor, and remedies the breath of those who have been drinking. This is the classical basis for using its fragrant peel as a hangover remedy.

3. 果之美者, 有雲夢之柚.

   Among the finest of fruits, it was said, stood the yuzu of the Yunmeng region. Classical texts have long ranked yuja among the most prized of fruits.

4. 小曰橘, 大曰柚, 柚似橙而大於橘. 《本草》

   The small ones are called gyul (tangerine) and the large ones yuja, which resembles the bitter orange but is larger than the tangerine. The Bencao distinguishes them chiefly by size.

5. 橘之大者, 曰柚. 《丹心》

   The Danxin simply notes that the larger members of the tangerine family are called yuja. In short, it was seen as the elder sibling within the same lineage.