English: Amur rose fruits

Chinese: 刺玫果

Parts used: Ripe fruits

TCM category: Herbs that relieve Food Stagnation

TCM nature: Warm

TCM taste(s): BitterPungent

Organ affinity: Gallbladder Spleen Stomach Liver

Scientific name: Rosa davurica

Use of Ci Mei Guo (amur rose fruits) in TCM

Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitioner, they will be best able to guide you.

Preparation: Collects the fruits and dry. Then remove the calyx.

Dosage: 6 to 10 g

Main actions according to TCM*: Strengthens the Stomach's digestive function. Invigorates Blood and stop coughing.

Primary conditions or symptoms for which Ci Mei Guo may be prescribed by TCM doctors*: Loss of appetite Indigestion Abdominal distention Abdominal pain Diarrhea Irregular menstruation Dysmenorrhea Atherosclerosis Conjunctivitis

Key TCM concepts behind Ci Mei Guo's properties

In Traditional Chinese Medicine (TCM), Ci Mei Guo belongs to the 'Herbs that relieve Food Stagnation' category. These herbs typically possess digestive and Food moving properties as they relate to the Stomach and Spleen. Some of these herbs are high in digestive enzymes and have varying specific abilities to help with the digestion of food.

Furthermore Ci Mei Guo is Warm in nature. This means that Ci Mei Guo tends to help people who have too much 'Cold' in their body, although with less effect than a plant that would be Hot in nature. Balance between Yin and Yang is a key health concept in TCM. Those who have too much Cold in their body are said to either have a Yin Excess (because Yin is Cold in nature) or a Yang Deficiency (Yang is Hot in Nature). Depending on your condition Ci Mei Guo can help restore a harmonious balance between Yin and Yang.

Ci Mei Guo also tastes Bitter and Pungent. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Bitter ingredients like Ci Mei Guo tends to have a cleansing action on the body by clearing Heat, drying Dampness and promoting elimination via urination or bowel movements. On the other hand Pungent ingredients tend to promote the circulations of Qi and Body Fluids. That's why for instance someone tends to sweat a lot when they eat spicy/pungent food.

The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Ci Mei Guo is thought to target the Gallbladder, the Spleen, the Stomach and the Liver. Similar to modern medicine, in TCM the Gallbladder stores and releases bile produced by the Liver. It also controls the emotion of decisiveness. The Spleen on the other hand assists with digestion, Blood coagulation and Fluids metabolism in the body. The Stomach is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine. The Liver is often referred as the body's "general" because it is in charge of regulating the movements of Qi and the Body Fluids. It also takes a leading role in balancing our emotions.