Maintaining shape and nature when carbonising herbs
by Chen Nian-Zu
The Lantern: Volume I, Issue 1 - Article #4
Generally herbs are carbonised (or "charred") in order to bring out or increase their ability to stop bleeding. The idea behind this is based upon the five phases theory, in that black is the colour of water, and water controls fire. Fire in its turn is the most frequent cause of abnormal bleeding.
Chen Nian-Zu (zi-name Xiu-Yuan, 1753-1823) was an extremely prolific medical writer of the early Qing dynasty, and wrote the following note regarding the carbonising of herbal materials in the preparation of Shi Hui San (Ten Partially Charred Substances Powder):
The directions for preparing this powder specify that the carbonising process must cease before the materials have broken down and lost their shape and nature.
But nowadays herb shops just cook them into utter ash, without worrying about "maintaining shape and nature".
But these words are vitally significant. Each herb has its own nature — if overcooked it just becomes ash with no effect at all!
They should be cooked until just ignited, then quickly placed on the ground and covered to snuff the flame.
In this way, each herb is charred, and although its colour is changed, its original nature is completely preserved and thus it can be used effectively.
