Huang Bai/Huang Bo (Yan Chao/Salt Fried)

English name: Phellodendron bark, Amur cork tree bark

Latin name: Phellodendri cortex (Brine-fried)

黃柏 (盐炒)

Sold in lbs (454g)

Salt-fried Huang Bai is prepared by soaking Huang Bai in brine and then gently stir-frying it until it is dry. The process is said to reduce the cold and bitter nature of the herb and lead the herb to the kidney (and therefore also to the bones.) The prepared herb’s function is to enrich yin and bear fire downward. It is also used for patients for whom the untreated may be thought to be too cold and bitter and for treatment of vacuity fire that is part of a pattern of bi pain or withering of the bones and joints. These functions are in contrast to the untreated herb which is used to treat damp-heat patterns that give rise to loose stools or urinary disorders.

A 10 gram dose of Yan Chao Huang Bai will contain about 0.8 grams of salt (at least half of this – 0.4g probably comes out in decoction) so this is a consideration for patients concerned about salt intake.