White Hyacinth Bean (Flat oval shape, yellowish-white, crescent-shaped white raised hilum, bean-like taste when chewed)
Stir-fried White Hyacinth Bean Kernel
White Hyacinth Bean Hull
Stir-fried White Hyacinth Bean
Stir-fried White Hyacinth Bean Kernel
【Naming】
【Source】
Bielu Zhongpin (Supplementary Records of Famous Physicians)
【Commonly Used Degree】
C
【Botanical Origin】
The dried and mature seeds of the legume Dolichos lablab L.
【Characteristics】
It is flat oval or flat ovate in shape, about 8~12㎜ long, 6~9㎜ wide, and 4~7㎜ thick. The surface is yellowish-white, smooth and glossy. One side of the edge has a crescent-shaped white raised hilum, called “white eyebrow”. The texture is hard, the seed coat is thin and brittle, and there are 2 cotyledons inside, which are fleshy, yellowish-white, and horny. It has a bean-like odor when chewed.
【Processing】
1. Raw White Hyacinth Bean 2. Stir-fried White Hyacinth Bean 3. Earth-fried White Hyacinth Bean 4. Peeled
【Identification】
“Materia Medica Essential Selections”: “The white ones are warm and the black ones are slightly cold. White ones should be used in medicine.” “Materia Medica Seeking Truth”: “The white color is the best.” “Identification of Good and Bad”: “Those with white color, large and heavy are good.”
It is best to have a dry body, mature, large and full grains, heavy weight, and no insect pests.
【Identification Terminology】
1. Chalaza: It is the chalaza of the ovule. The vascular bundles of the seed coat often converge at this point.
2. White Eyebrow, Black Eyebrow: One side of the edge of the White Hyacinth Bean has a raised white crescent-shaped hilum, commonly known as “White Eyebrow”. The White Hyacinth Bean Sword Bean’s hilum edge has a curved black line on both sides from the navel point to the chalaza surface, commonly known as “Black Eyebrow.”
【Chapter】
Seeds