Chuan Bei Mu 川贝母

Chuān bèi mǔ (川贝母) is widely used in many traditional cough remedies. It looks very similar to píng bèi mǔ (平贝母), which is a lower-grade herb. Our Chuān bèi mǔ are 100% authentic and grown in the wild, whereas píng bèi mǔ are cultivated herbs, which also explains the latter's lower cost. It is generally believed that wild herbs have better efficacy than cultivated ones, due to the prime natural conditions they grow in.

In TCM, Chuān bèi mǔ is cooling in nature, moistens the lungs, transforms and dissolves phlegm, while also removing stasis to reduce swelling.

Benefits:
● Relieves dry chronic cough or cough with signs of heat due to lung Yin deficiency (e.g. dry and/or transient continuous coughing; phlegm that is little and difficult to expectorate; dry itchy throat; cough with no phlegm or little sticky phlegm; blood-streaked sputum)
● Reduces hard lumps and swelling (e.g. nodules, scrofula, swelling, breast abscess or mastitis, and lung abscess).

Contraindications:
Not recommended for use together with Sichuan Aconite Root (wū tóu; 乌头) as they counteract each other. 

Dosage:
3g to 9g

How to make slow-cooked pear with Chuan Bei Mu:
Peel and de-core one Chinese snow pear. Rinse and crush one tablespoon of Chuan Bei Mu with a spoon. Place it inside the pear before putting them into a slow cooker. Add around 2 cups of water and ensure the ingredients are fully immersed in water. Double boil for 1.5 hours. Add rock sugar or honey to taste. Serve it warm. 

Best kept refrigerated.

Chuān bèi mǔ (Tendrilleaf Fritillary Bulb; 川贝母)

Origin:
Szechuan, China