Buguzhi (Fructus Psoraleae)
Buguzhi (Fructus Psoraleae) (Bottom: stir-fried with salt) (Flat, oval, kidney-shaped, with a blunt round top, black-brown, rough, with fine reticulate wrinkles and glandular dots, concave side with fruit stalk scar, thin pericarp difficult to separate, seeds yellowish-white, oily)
[Name]
[Source]
Song Kaibao (Song Dynasty)
[Frequency of Use]
B
[Botanical Origin]
Dried, ripe seeds of Psoralea corylifolia L. (family Leguminosae).
[Characteristics]
It is flat oval or slightly kidney-shaped, 3~5㎜ long, 2~4㎜ in diameter, and about 1.5㎜ thick. It is slightly concave in the center and has a black-brown, rough surface with fine reticulate wrinkles and dense glandular dots. The pericarp is thin and not easily separated from the seed coat. After peeling, there is one seed kernel with two cotyledons, light brown in color, hard in texture, and rich in oil. It has a slightly fragrant odor and a bitter taste.
[Identification]
Zheng Lei Ben Cao: “Those not from foreign ships are better.” Ren Shu Bian Lan: “Buguzhi (those from Sichuan are better).” Liang Lie Jian Bie: “The top grade is black in color and has a high fragrance.”
Good quality is characterized by large grains, black color, plumpness, firmness, and absence of impurities.
[Category]
Seeds