Use of Da Fu Pi (areca peel) 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: Remove impurities, wash, cut into sections and dry

Dosage: 3 - 9 grams

Main actions according to TCM*: Assists in the downward movement of Qi and relieves Food Stagnation. Removes Stagnation of Water by draining downward.

Primary conditions or symptoms for which Da Fu Pi may be prescribed by TCM doctors*: Sour regurgitation Abdominal bloating Constipation Weakness and edema of legs Oliguria

Contraindications*: This herb should not be used by those who are weak with Qi Deficiency.

Common TCM formulas in which Da Fu Pi is used*

Key TCM concepts behind Da Fu Pi's properties

In Traditional Chinese Medicine (TCM), Da Fu Pi belongs to the 'Herbs that regulate Qi' category. Herbs in this category typically treat a TCM condition called 'Qi Stagnation'. Concretely it means that Qi is blocked in the body's Organs and Meridians, most typically the Stomach, Liver, and to a lesser extent, the Lungs. In modern medicine terms, Qi Stagnation often translates into psychological consequences such as depression, irritability or mood swings. It's also frequently associated with conditions such as premenstrual syndrome (PMS), menopausal symptoms, the development of breast swellings as well as various digestive disorders.

Furthermore Da Fu Pi is Warm in nature. This means that Da Fu Pi 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 Da Fu Pi can help restore a harmonious balance between Yin and Yang.

Da Fu Pi also tastes 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. Pungent ingredients like Da Fu Pi tends 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 Da Fu Pi is thought to target the Spleen, the Stomach, the Large intestine and the Small intestine. In TCM the Spleen assists with digestion, Blood coagulation and Fluids metabolism in the body. The Stomach on the other hand 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 Large Intestine receives the "impure" parts of the digested food from the Small Intestine, absorbs the remaining fluids and excrete the remainder as feces. Like the Stomach, the Small Intestine has a digestive role, extracting the "pure" part of what we injest to the Spleen and the "impure" down to the Large Intestine.