Qian Niu Zi (Hei Chou, Bai Chou – Black Strain, White Strain) (Triangular, dorsal surface arched, grey-black-yellow-white, hilum on the edge, hard fracture surface appears oily)

Qian Niu Zi

Hei Chou (Black Strain) (Top Row), Various Bai Chou (White Strain) (Bottom 2-4 Rows)

【Naming】

Qian Niu Zi

 【Source】

別錄下品 (Bie Lu Xia Pin – Miscellaneous Records, Lower Grade)

 【Common Usage Level】

D

 【Botanical Origin】

The dried ripe seeds of Ipomoea hederacea Jacq. or Ipomoea purpurea (L.) Lam., belonging to the Convolvulaceae family.

 【Characteristics】

The seeds resemble orange segments and have a triangular shape. The two sides are slightly flat, and the dorsal surface is arched with a straight longitudinal groove in the middle. The ventral surface is a ridge line, with a nearly round, light-colored hilum at the lower end of the ridge line. The seeds are 4~8㎜ long and 3~5㎜ wide. The surface is grey-black (Hei Chou/Black Strain) or light yellowish-white (Bai Chou/White Strain), and the seed coat is hard. The cross-section reveals two extremely wrinkled and overlapping cotyledons. When soaked in water, it has no odor and a slightly pungent taste. It has a numbing and spicy sensation, and a bean-like taste.

 【Preparation】

Stir-fried Qian Niu Zi

 【Identification】

《藥鑒牛》(Yao Jian Niu – Drug Mirror Bull): “Use this as the primary ingredient, using Qian Niu as the superior choice.” 《十劑表》(Shi Ji Biao – Ten Formula Chart): “Black Qian Niu is superior.” 《良劣鑑別》(Liang Lie Jian Bie – Quality Discrimination): “Large and dry grains, with a fresh aroma, that sink immediately when placed in water are the best.” It is best to use mature, plump seeds without skin or impurities, and without a mixture of black and white seeds.

 【Category】

Seed Category