Dried ginger - 干姜 (Gan Jiang)
Dried Ginger
干姜
Gan Jiang·Gingembre sec
Zingiberis Rhizoma
- Traced and verified origin
- Dispatched within 24/48h, packed to order
- Kept away from light and moisture
According to the classical texts
温中散寒 回阳通脉 温肺化饮
Pinyin
Wen Zhong San Han · Hui Yang Tong Mai · Wen Fei Hua Yin
Overview
Gan Jiang is the ginger rhizome (Zingiber officinale), dried and sliced, to be distinguished from fresh ginger (Sheng Jiang), which TCM reads otherwise.
Drying changes its profile deeply: more pungent, more penetrating, far warmer.
The slices, of a pale yellow-brown, sometimes greyish at the surface, give off on cooking a warm, deep scent.
Traditional uses
The reference herb for warming the median sphere when Cold settles there deeply (transformation made hard by Cold, a descending movement that scatters under Cold, a constitution that seeks out warmth and takes comfort in it).
It also warms the Phase when Cold stagnates there, and brings back the fundamental Yang in much-weakened constitutions.
Preparation and traditional-use quantity
- Decoction: 3 to 9 g, simmer for 25 minutes
- Li Zhong Tang: a classic blend with Ren Shen, Bai Zhu and Gan Cao for Cold constitutions of the middle region
- Supplementing cooking: slices simmered in winter broths, in reasonable quantities
- Warming infusion: 2 to 3 slices in a cup, 10 minutes, after a cold meal
Precautions
To be avoided in cases of settled heat, of deficient with empty heat, or of constitutions marked by dryness.
