Kaempferia kaempferia

Sand ginger, also known as kaempferia kaempferia and Shanla. It belongs to vanilla herbs.

Other names of Kaempferia Kaempferia: Kaempferia Kaempferia, SanNaiZi, SanNaiZi, SanLai, SanNaiZi, ShanSpicy, SanBi, and Alpinia officinarum.

It is the rhizome of Rhizoma Kaempferiae. Indications: cold pain in the heart, indigestion, traumatic injury and toothache. Used for fullness of chest septum and cold pain in abdominal cavity. Diet is not necessary.

another name

Sannaizi (The Sea Side), Sanlai (Pinhui Essentials), Sannai, Shanla (Compendium), Sanmi (Notes of Nanyue), and Shajiang (Records of Herbs Collected in Lingnan).

source

It is the rhizome of Rhizoma Kaempferiae. /kloc-from October to February to March of the following year, when the stems on the ground wither, dig the biennial roots, wash away the soil and cut them into pieces. Smoked with sulfur 1 day, spread on a bamboo mat and dried. Avoid baking with fire, or it will turn black and lack fragrance.

Habitat distribution

Cultivated in Taiwan Province, Guangdong, Guangxi, Yunnan and other places. Location: Guangxi. It is also produced in Yunnan, Guangdong and Taiwan Province.

character

The dried rhizome is a round or nearly round thick slice with a diameter of1.5 ~ 2 cm and a thickness of 2 ~ 6 mm. The skin is reddish brown, shriveled, and sometimes root marks, scales and leaves residue marks and ring lines can be seen. The cross section is grayish white, rich in silty, smooth and delicate, slightly convex, while the skin is shriveled, which is commonly called shrinking skin and protruding meat. Brittle and easy to break. Aromatic, slightly similar to camphor; It tastes spicy (but different from ginger). It is better to be white, pink, full, strong and spicy.