Pao Jiang, 1lb

Pao Jiang , also known as Blast-fried Ginger Rhizome or Rhizoma Zingiberis Praeparatum, is a specially processed Chinese medicinal herb used in Traditional Chinese Medicine (TCM) for warming the channels and stopping bleeding, particularly bleeding due to Deficiency Cold patterns.

Preparation Method

Pao Jiang is made by stir-frying dried ginger rhizome (Gan Jiang) until the surface is slightly blackened and the interior turns yellow-brown. This processing method moderates the herb's warming nature while enhancing its astringent properties.

TCM Formula Profile

Temperature: Warm
Taste: Bitter, Astringent
Channels Entered: Spleen, Liver, Kidney

Primary Functions

• Warms the channels and stops bleeding, especially bleeding due to Deficiency Cold
• Warms the middle and alleviates pain
• Warms the meridians and disperses cold

Indications

Pao Jiang is traditionally used for:

• Bleeding due to Deficiency Cold, including uterine bleeding, bloody stools, and nosebleed
• Cold painful menses with dark clotted blood
• Lower abdominal cold pain and diarrhea due to Spleen-Kidney Yang Deficiency
• Cold-type abdominal pain

Key Clinical Notes

Pao Jiang is less potent than Gan Jiang for warming the interior, but more effective than Gan Jiang for stopping bleeding and treating lower abdominal disorders. The charring process enhances hemostatic properties while reducing the harsh, drying nature of the herb.