Cao Wu (Radix Aconiti Kusnezoffii)
Cao Wu (Radix Aconiti Kusnezoffii) (Conical shape, greyish-brown to black, with residual stem at the top)
Cao Wu (Radix Aconiti Kusnezoffii)
Cao Wu (Radix Aconiti Kusnezoffii)
Cao Wu (Radix Aconiti Kusnezoffii)
Cao Wu (Radix Aconiti Kusnezoffii)
Cao Wu (Radix Aconiti Kusnezoffii) Slices (Surface with wrinkles and cracks, hard in texture, pungent, spicy, and causes a tingling sensation on the tongue)
Cao Wu (Radix Aconiti Kusnezoffii) Slices (Periphery wrinkled and curved, greyish-brown with distinct vein-like dots)
Cao Wu (Radix Aconiti Kusnezoffii) Slices
【Name】
Cao Wu (Radix Aconiti Kusnezoffii)
【Source】
Ben Cao Gang Mu (Compendium of Materia Medica)
【Frequency of Use】
C
【Botanical Origin】
The common name for the tuberous roots of various Aconitum spp. plants of the Ranunculaceae family that grow wild in various regions. It is represented by the tuberous root of Aconitum kusnezoffii Reich.
【Characteristics】
Tuberous root: Generally conical and slightly curved, about 3-7 cm long and 1-3 cm in diameter. The top is flat and round, often with residual stem base or its remains in the center. The surface is dark brown or greyish-brown, and the outer skin is wrinkled and uneven, sometimes with short, sharp branch roots, commonly known as “nail corners.” Often separated individually, the texture is firm and difficult to break. It has no odor, and the taste is pungent, spicy, and causes a tingling sensation on the tongue. Tasting should be done with extreme caution, and it should not be swallowed.
Prepared slices: Irregularly circular or nearly triangular slices, about 1 mm thick and 1-1.5 cm in diameter. The surface is dark brown with a slight luster. The outer layer has small, greyish-white, multi-angular annular veins with gaps. The surface is wrinkled and cracked, and the periphery shows deep brownish wrinkles or notches. The texture is firm and brittle, and the taste is weaker.
Processed Cao Wu (Radix Aconiti Kusnezoffii): The surface is dark brown or greyish-brown, and the outer skin is wrinkled and uneven. The cut surface is greyish-yellow, with meandering annular lines and small vein-like dots.
【Processing】
1. Raw Cao Wu (Radix Aconiti Kusnezoffii) 2. Processed Cao Wu (Radix Aconiti Kusnezoffii)
【Identification】
The best quality is indicated by large, plump, firm, and solid pieces with sufficient starchy content and few residual stems and fibrous roots.
【Identification Terminology】
Chou Gou (抽溝): Refers to medicinal materials that are not plump and have wrinkled into a groove shape.
【Category】
Root Category