What patterns does Ci Mei Guo address?

Ci Mei Guo addresses these TCM patterns of disharmony: Blood Stagnation, Spleen Qi Deficiency, Liver Qi Stagnation.

What conditions is Ci Mei Guo used for?

Ci Mei Guo is commonly used for: Indigestion, Loss Of Appetite, Post-Surgical Constipation And Bloating, Abdominal Pain, Diarrhea, Irregular Menstruation, Amenorrhea, Chronic Coughing. A TCM practitioner would consider this herb when these conditions arise from the specific patterns it addresses.

Herb Fruit (果 guǒ / 果实 guǒ shí)

Ci Mei Guo

Q: What are the TCM actions of Ci Mei Guo?

The TCM actions of Ci Mei Guo include: Strengthens the Spleen and Promotes Digestion, Moves Qi and Relieves Distension, Invigorates Blood and Regulates Menstruation, Astringes the Lungs and Stops Cough.

Dahurian rose fruit · 刺玫果

Rosa davurica Pall. · Fructus Rosae Davuricae

Also known as: Ci Mei Guo (刺莓果), Ci Mu Guo (刺木果)

Images shown are for educational purposes only

Dahurian rose fruit is a warming digestive herb from northeastern China, traditionally used to improve appetite, relieve bloating, and ease indigestion. It also gently supports menstrual regularity and can help calm a lingering cough. Rich in vitamin C, it has a long history as both food and medicine in the cold northern regions of China.

Category Food stagnation-relieving herbs (消食药)

Therapeutic focus Digestive Health Menstrual Health Respiratory Health

TCM Properties

Temperature

Warm

Taste

Bitter (苦 kǔ), Acrid / Pungent (辛 xīn)

Channels entered

Spleen, Stomach, Liver, Gallbladder

Parts used

Fruit (果 guǒ / 果实 guǒ shí)

Educational content • Consult qualified TCM practitioners for diagnosis and treatment

What This Herb Does

Every herb has a specific set of actions — here's what Ci Mei Guo does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Ci Mei Guo is primarily used to support these areas of health:

Digestive Health Menstrual Health Respiratory Health

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Ci Mei Guo performs to restore balance in the body:

Strengthens the Spleen and Promotes Digestion Moves Qi and Relieves Distension Invigorates Blood and Regulates Menstruation Astringes the Lungs and Stops Cough

How these actions work

'Strengthens the Spleen and promotes digestion' means Cì Méi Guǒ supports the Stomach and Spleen's ability to break down and transform food. Its warm nature and pungent-bitter taste help activate sluggish digestion. This is the herb's primary action, used when someone has poor appetite, a feeling of food sitting in the stomach, bloating after meals, or loose stools from weak digestion.

'Moves Qi and relieves distension' refers to the herb's pungent taste, which promotes the circulation of Qi in the digestive tract. When Qi becomes stuck in the Stomach and intestines, it causes bloating, abdominal fullness, and pain. This herb helps move that stagnant Qi along, easing discomfort.

'Invigorates Blood and regulates menstruation' means the herb gently promotes Blood circulation through its Liver channel affinity. In TCM, menstrual irregularity and period pain often result from stagnant Blood or Qi in the lower abdomen. By entering the Liver channel and moving Blood, this herb can help ease painful or irregular periods.

'Restrains the Lungs and stops coughing' describes a mild astringent action on the Lungs. The bitter taste has a descending and consolidating quality, helping to calm a chronic cough, particularly one associated with Lung deficiency.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony. Ci Mei Guo is used to help correct these specific patterns.

Why Ci Mei Guo addresses this pattern

Cì Méi Guǒ is warm in nature with a bitter and pungent taste, entering the Spleen and Stomach channels. In Food Stagnation, undigested food accumulates in the Stomach, blocking the normal descending of Stomach Qi and impairing the Spleen's transforming function. The herb's warm nature counteracts the cold that often accompanies weak digestion, while its pungent taste disperses the accumulation and its bitter taste promotes downward movement. Together, these properties directly address the core problem: food that is stuck and not being processed.

A practitioner would look for one or more of these signs

Indigestion

Undigested food sitting in the stomach with fullness and discomfort

Loss Of Appetite

Poor appetite due to residual food blocking the Stomach

Post-Surgical Constipation And Bloating

Abdominal distension and gas after eating

Diarrhea

Loose stools with undigested food particles

Why Ci Mei Guo addresses this pattern

The Liver is responsible for the smooth flow of Qi throughout the body. When Liver Qi stagnates, it can invade the Spleen and Stomach (a pattern called 'Wood overacting on Earth'), causing digestive problems alongside emotional tension and menstrual irregularity. Cì Méi Guǒ enters the Liver channel and has a pungent taste that disperses stagnation. Its ability to both invigorate Blood and regulate menstruation addresses the downstream consequences of Liver Qi Stagnation, while its digestive actions handle the Spleen involvement.

A practitioner would look for one or more of these signs

Irregular Menstruation

Periods that are early, late, or unpredictable

Amenorrhea

Menstrual pain from Qi and Blood stagnation

Post-Surgical Constipation And Bloating

Abdominal distension that worsens with stress or emotional upset

Commonly Used For

These are conditions where Ci Mei Guo is frequently used — but only when they arise from the specific patterns it addresses, not in all cases

Arises from: Blood Stagnation Spleen Qi Deficiency

TCM Interpretation

In TCM, indigestion is most commonly understood as Food Stagnation (食积, shí jī), meaning food has accumulated in the Stomach without being properly broken down. This happens when the Spleen and Stomach's transforming and transporting functions are impaired, whether from overeating, eating the wrong foods, emotional stress, or constitutional weakness. The Stomach's normal Qi should descend, pushing food downward through digestion. When this process stalls, food sits in the middle, generating fullness, distension, belching, and sometimes nausea or acid reflux.

Why Ci Mei Guo Helps

Cì Méi Guǒ directly targets this digestive stagnation through multiple mechanisms. Its warm nature activates the Spleen and Stomach, warming the digestive 'fire' needed to break down food. The pungent taste disperses the accumulated food mass and gets Qi moving again, while the bitter taste promotes the natural downward movement of Stomach Qi. By entering both the Spleen and Stomach channels, the herb works precisely where the problem lies. The classical text Dong Bei Chang Yong Zhong Cao Yao Shou Ce (Northeast Handbook of Common Chinese Herbs) specifically records its use for digestive weakness and food accumulation.

Also commonly used for

Loss Of Appetite

Poor appetite from Spleen-Stomach weakness

Post-Surgical Constipation And Bloating

Abdominal distension and fullness after meals

Abdominal Pain

Stomach and abdominal pain from Qi stagnation

Diarrhea

Loose stools from digestive weakness or Qi stagnation

Amenorrhea

Painful periods

Chronic Coughing

Lingering cough from Lung deficiency

Herb Properties

Every herb has an inherent temperature, taste, and affinity for specific channels — these properties determine how it interacts with the body

Temperature

Warm

Taste

Bitter (苦 kǔ), Acrid / Pungent (辛 xīn)

Channels Entered

Spleen Stomach Liver Gallbladder

Parts Used

Fruit (果 guǒ / 果实 guǒ shí)

Dosage & Preparation

These are general dosage guidelines for Ci Mei Guo — always follow your practitioner's recommendation, as dosages vary based on the formula and your individual condition

Standard dosage

6–10g

Maximum dosage

Up to 15g in decoction may be used for short periods under practitioner supervision; no documented cases of toxicity at oral therapeutic doses.

Dosage notes

The standard decoction dose is 6–10g. For digestive complaints and food stagnation, the lower end of the range (6–8g) is typically sufficient. For menstrual irregularities and Blood-invigorating purposes, the full 10g dose may be used. The fruit can also be prepared as a tea infusion or soaked in wine (药酒). Because of its very high vitamin C and organic acid content, prolonged boiling may degrade heat-sensitive nutrients; a moderate decoction time is advisable.

Preparation

The dried fruit should have the persistent calyx (sepals) removed before use. Fresh fruit can be cut in half and the seeds removed before drying. No special decoction procedures (such as pre-decoction or wrapping) are required. The fruit is simply added to the decoction with other herbs. It can also be used to make teas, infused in wine, or processed into jams and beverages.

Common Herb Pairs

These ingredients are traditionally combined with Ci Mei Guo for enhanced therapeutic effect

Shan Zha 1:1 (equal parts)

Together they powerfully relieve food stagnation. Shān Zhā (hawthorn fruit) is especially effective at digesting greasy meats and fats, while Cì Méi Guǒ warms and strengthens the underlying Spleen-Stomach function. The combination addresses both the accumulated food and the digestive weakness that allowed it to build up.

When to use: Bloating, indigestion, and stomach discomfort after eating heavy or greasy meals, especially in someone with a tendency toward weak digestion.

Dang Gui 1:2 (Cì Méi Guǒ : Dāng Guī)

Cì Méi Guǒ invigorates Blood and moves Qi through its pungent-bitter warmth, while Dāng Guī nourishes and tonifies Blood. Together they both replenish and move Blood, addressing menstrual irregularity from a combination of Blood deficiency and Blood stasis.

When to use: Irregular or painful menstruation in women who also show signs of Blood deficiency such as a pale complexion, dizziness, or scanty periods.

Chen Pi 1:1

Both herbs move Qi and relieve abdominal distension. Chén Pí (tangerine peel) dries Dampness and regulates the middle burner's Qi flow, while Cì Méi Guǒ adds warmth and digestive support. The pairing strengthens the Qi-moving effect and broadens the approach to digestive stagnation.

When to use: Abdominal distension, bloating, poor appetite, and loose stools caused by Qi stagnation with Dampness in the Spleen and Stomach.

Comparable Ingredients

These ingredients have overlapping uses — here's how to tell them apart

Ci Mei Guo vs Shan Zha

Both relieve food stagnation, but Shān Zhā (hawthorn) is slightly warm, sour and sweet, and excels specifically at digesting meat and fatty foods while also invigorating Blood circulation (it is widely used for cardiovascular conditions). Cì Méi Guǒ is warm, bitter and pungent, offering broader Qi-moving and Spleen-strengthening effects alongside its milder Blood-invigorating action. Choose Shān Zhā for greasy food stagnation and cardiovascular concerns; choose Cì Méi Guǒ when digestive weakness, Qi stagnation, and menstrual irregularity appear together.

Ci Mei Guo vs Mai Ya

Both are digestive herbs in the Food Stagnation category. Mài Yá (barley sprout) is neutral to slightly warm, sweet, and enters the Spleen, Stomach, and Liver channels. It specializes in digesting starchy foods and grains and has the additional function of restraining lactation. Cì Méi Guǒ is warmer and more pungent, giving it stronger Qi-moving ability, and adds Blood-invigorating and menstruation-regulating actions that Mài Yá lacks.

Ci Mei Guo vs Mei Gui Hua

Both are from Rosa species and enter the Liver channel to move Qi and Blood. Méi Guī Huā (rose flower, from Rosa rugosa) is warm, sweet and slightly bitter, and is primarily a Qi-regulating herb used for Liver Qi stagnation with emotional symptoms, rib-side pain, and menstrual irregularity. Cì Méi Guǒ has a stronger digestive focus through its Spleen and Stomach channel entry, making it more appropriate when the primary complaint is food stagnation with secondary menstrual issues.

Identity & Adulterants

Related species and common adulterations to be aware of when sourcing Ci Mei Guo

Ci Mei Guo (Rosa davurica fruit) may be confused with other Rosa species fruits (rose hips) that grow in overlapping regions. Common look-alikes include the fruits of Rosa rugosa (Mei Gui, 玫瑰) and Rosa acicularis (needled rose). Rosa rugosa hips are generally larger and flatter than R. davurica hips. Jin Ying Zi (金樱子, Rosa laevigata fruit), another TCM rose hip, has very different properties (astringent, used for seminal emission and urinary incontinence) and should not be substituted. Authentic Ci Mei Guo should be identified by its small spherical shape (about 1.2 cm), orange-red colour, and the characteristic persistent upright sepals.

Educational content — always consult a qualified healthcare provider or TCM practitioner before using any herb.

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Ci Mei Guo

Non-toxic

Acute toxicity studies in mice showed the LD50 for the aqueous extract at 4.5 g/kg and the ethanol extract at 5.0 g/kg (intravenous injection), indicating very low toxicity. The total flavonoid fraction had an LD50 of 956 mg/kg (IV in mice). Sub-acute toxicity testing showed no toxic reactions to the heart, liver, or kidneys. At standard oral dosage (6–10g in decoction), the herb is considered safe with no significant adverse effects reported in the literature.

Contraindications

Situations where Ci Mei Guo should not be used or requires extra caution

Caution

People with Yin deficiency and internal Heat should use with caution, as this herb is warm in nature and sour-bitter in taste, which could aggravate Heat symptoms.

Caution

Individuals with excessive menstrual bleeding should use cautiously due to the herb's Blood-invigorating properties, which could potentially worsen heavy bleeding.

Caution

People with gastric or duodenal ulcers should exercise caution, as the high acidity (rich in vitamin C and organic acids) may irritate the gastric mucosa.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

No specific pregnancy safety data is available for Ci Mei Guo. However, the herb has Blood-invigorating (Huo Xue) properties, which in TCM theory may theoretically stimulate uterine activity. Pregnant women should exercise caution and consult a qualified practitioner before use. The high vitamin C content is generally not a concern at food-level doses, but medicinal dosages of the concentrated extract should be avoided during pregnancy without professional guidance.

Breastfeeding

No specific safety data exists for use during breastfeeding. The fruit is widely consumed as a food product (in teas, jams, and beverages) in northeast China, suggesting general safety at dietary doses. However, concentrated medicinal preparations should be used with caution during lactation. Consult a practitioner before using at therapeutic dosages while breastfeeding.

Children

Ci Mei Guo has a traditional indication specifically for childhood food accumulation (小儿食积), as recorded in the Heilongjiang Chinese Materia Medica. It is generally considered suitable for children at appropriately reduced doses (roughly one-third to one-half of the adult dose depending on age). Its sour-sweet taste and food-grade safety profile make it relatively well-tolerated by children. For young children under 3, consult a practitioner for appropriate dosing.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Ci Mei Guo

No well-documented pharmaceutical drug interactions have been established in clinical studies for Ci Mei Guo specifically. However, given its very high vitamin C content and flavonoid profile, the following theoretical considerations apply:

Anticoagulant/antiplatelet medications: The herb has Blood-invigorating properties and contains flavonoids that may have mild antiplatelet effects. Use with caution alongside warfarin, aspirin, or other blood thinners.
Iron supplements: The high vitamin C content may enhance iron absorption, which could be beneficial in some cases but should be considered when managing iron overload conditions.
Antacids and acid-reducing medications: The high organic acid content may theoretically counteract the effects of antacids or proton pump inhibitors.

Dietary Advice

Foods and dietary considerations when taking Ci Mei Guo

When taking Ci Mei Guo for digestive complaints, it is advisable to avoid excessive cold, raw, or greasy foods that may further burden Spleen function. The herb's sour-warm nature pairs well with bland, easily digestible foods. When using it for menstrual regulation, avoid excessively cold foods and iced drinks, which can impede Blood circulation. The fruit itself is food-grade and is traditionally consumed as a tea or mixed into beverages, making it easy to integrate into the daily diet.

Botanical Description

Physical characteristics and morphology of the Ci Mei Guo source plant

Rosa davurica Pall. (Dahurian Rose, 山刺玫) is a deciduous shrub in the Rosaceae family, growing 1–2 metres tall. The branches are hairless and dark purplish, with paired yellowish curved thorns at the base of each leaf stalk. The leaves are pinnately compound with 7–9 oblong or broad lance-shaped leaflets (1.5–3 cm long), dark green and hairless on top, grey-green with a waxy bloom and fine hairs underneath. Flowers are pink, about 4 cm across, appearing singly or in small clusters. The fruit is a spherical to egg-shaped hip, 1–1.5 cm in diameter, turning bright red when ripe, with persistent upright sepals at the apex. Inside, the hip contains approximately 24 hairy seeds surrounded by a thin layer of dry, sweet-sour flesh.

The plant grows on sunny slopes, forest margins, open hillsides, and grassy areas at elevations of 430–2,500 metres. A closely related variety, Rosa davurica var. glabra (光叶山刺玫), is distinguished by slightly larger leaflets (up to 4 cm) that lack glandular dots underneath and are mostly hairless.

Sourcing & Harvesting

Where Ci Mei Guo is sourced, when it's harvested or collected, and how to assess quality

Harvesting season

Autumn (August to September), when the fruits are nearly ripe but not yet overripe; harvested promptly and dried immediately in the sun.

Primary growing regions

Ci Mei Guo is primarily distributed across northeast China (Heilongjiang, Jilin, Liaoning) and northern China (Inner Mongolia, Hebei, Shanxi). Heilongjiang Province is considered the core production area and the traditional terroir region for this herb, where wild populations grow abundantly on sunny hillsides and forest margins. The Daxinganling (Greater Khingan Mountains) region of Heilongjiang is particularly noted for high-quality wild fruit. The plant also grows in Korea (especially Gangwon-do at 200–1,200 m elevation) and parts of Russia (Siberia, Far East), reflecting its cold-hardy nature as a species native to the Dahurian region.

Quality indicators

Good quality dried Ci Mei Guo fruit is spherical, about 1–1.5 cm in diameter, with a firm and brittle outer wall that is bright orange-red in colour. The surface should show the persistent upright sepals (calyx) at the top. When broken open, the interior should contain hairy seeds embedded in a thin layer of flesh. The taste should be distinctly sour-sweet. Avoid fruits that are dull brown, overly soft, mouldy, or have lost their characteristic aroma. Higher vitamin C content (indicated by strong sourness) generally reflects better quality and fresher harvesting.

Classical Texts

Key passages from the classical Chinese medical texts that describe Ci Mei Guo and its therapeutic uses

《黑龙江中药》(Heilongjiang Chinese Materia Medica):
Original: 「助消化。治小儿食积。」
Translation: "Aids digestion. Treats food accumulation in children."

《东北常用中草药手册》(Handbook of Common Chinese Herbs of Northeast China):
Original: 「健脾理气，养血调经。治消化不良，气滞腹泻，胃痛，月经不调。」
Translation: "Strengthens the Spleen and regulates Qi, nourishes Blood and regulates menstruation. Treats indigestion, Qi stagnation diarrhoea, stomach pain, and irregular menstruation."

Historical Context

The history and evolution of Ci Mei Guo's use in Chinese medicine over the centuries

Ci Mei Guo (刺玫果, also written 刺莓果) first appeared in the Chinese herbal literature through Heilongjiang Chinese Materia Medica (《黑龙江中药》), a regional pharmacopoeia of northeast China. Its formal entry into the broader tradition came via the Zhonghua Bencao (《中华本草》, Chinese Materia Medica encyclopedia). This relatively late appearance reflects the herb's origins as a folk medicine of the northeastern frontier regions, used by local populations long before formal documentation.

The name "Ci Mei Guo" literally means "thorny rose fruit" — "ci" (刺) referring to the characteristic thorns, "mei" (玫) to the rose plant, and "guo" (果) to the fruit. In folk usage, the entire plant was employed medicinally: the flowers (Ci Mei Hua) for stopping bleeding and regulating menstruation, the fruit for aiding digestion, and the root for treating dysentery and chronic bronchitis. Modern scientific interest has focused heavily on the fruit's extraordinary vitamin C content — reportedly among the highest of any known fruit, earning it the title "King of Vitamin C" in Chinese popular literature. Extensive pharmacological research since the 1980s and 1990s at institutions across China has documented its antioxidant, anti-aging, immune-enhancing, and potential anti-cancer properties.

Modern Research

5 published studies investigating the pharmacological effects or clinical outcomes of Ci Mei Guo

Anti-lipid peroxidation effect of Rosa davurica Pall. fruit (Animal study, 2004)

Jiao et al., Journal of Chinese Integrative Medicine, 2004, 2, 364–366

This mouse study found that Rosa davurica fruit extract significantly reduced malondialdehyde (a marker of oxidative damage) in liver, heart, kidney, and brain tissues, and increased the activity of protective antioxidant enzymes SOD and GSH-Px in ischemic heart tissue. These results suggest strong antioxidant and cardioprotective potential.

PubMed

Flavonoids from Rosa davurica Pall. fruits prevent high-fat diet-induced obesity and liver injury via modulation of the gut microbiota in mice (Animal study, 2021)

Shen C, Hao Y, Hao Z, Liu Q, Zhang L, Jiang C, Jiang J. Food & Function, 2021, 12, 10097–10106

Flavonoid-rich extracts from Rosa davurica fruit significantly reduced body weight, liver weight, and fat tissue weight in mice fed a high-fat diet, while also lowering blood lipid levels. The mechanism appeared to involve beneficial changes in gut bacteria composition, suggesting potential for addressing obesity and fatty liver disease.

Rosa davurica inhibits skin photoaging via regulating MAPK/AP-1, NF-κB, and Nrf2/HO-1 signaling in UVB-irradiated HaCaTs (In vitro study, 2022)

Published in Photochemistry and Photobiology B (referenced via PubMed)

This laboratory study showed that Rosa davurica leaf extracts protected human skin cells from UVB radiation damage by modulating key inflammatory and antioxidant signalling pathways (MAPK/AP-1, NF-κB, and Nrf2/HO-1), supporting the plant's potential as a skin-protective agent against sun-induced aging.

PubMed

Rosa davurica Pall., a useful Rosa species for functional rose hip production with high content of antioxidants (Comparative study, 2021)

Published in Food Chemistry, 2021

A comparative analysis of nine Rosa species/cultivars found that Rosa davurica hips had notably high levels of ascorbic acid and polyphenols, along with strong antioxidant activities against multiple types of reactive oxygen species. The study highlighted R. davurica as a valuable genetic resource for breeding antioxidant-rich rose hip cultivars.

Rosa davurica Inhibited Allergic Mediators by Regulating Calcium and Histamine Signaling Pathways (In vitro study, 2023)

Lim S, Oh S, Nguyen QTN, Kim M, Zheng S, Fang M, Yi TH. Plants (Basel), 2023, 12(7), 1572

This study demonstrated that Rosa davurica extracts suppressed allergic inflammatory mediators by regulating calcium and histamine signalling pathways, suggesting potential anti-allergic applications.

PubMed

Research on individual TCM herbs is growing but still limited by Western clinical trial standards. These studies provide emerging evidence and should be considered alongside practitioner expertise.