Cang Er Zi (Chao)

English name: Xanthium/Siberian Cocklebur Fruit

Latin name: Xanthii Fructus (Dry-fried)

蒼耳子 (炒)

Sold in lbs (454g)

The purpose of dry-frying Xantium fruit is three-fold. First, it is an easy way to remove the spikes that cover the outside of the fruit; second it breaks down the toxic components of the herb and thus reduces toxicity and third it breaks open cell walls and thus makes the herb’s ingredients more accessible during decoction. Heat treatment of Cang Er Zi has been in practice since prior to the Tang dynasty (7th century) though the method of heating has varied through the ages.

Cang Er Zi should be crushed before use.