As we move deeper into the winter months, the TCM concepts of warming the yang and middle burner become central to maintaining our patients' vitality and immunity. These concepts of heat have a diverse array of functions within the body, such as warming the meridians and body proper, helping fluids and blood transform into yin, and helping the digestive system function effectively.
The following herbs /spices are extremely effective for warming the middle burner, as well as warming and supporting the yang functions in the body: Hu Jiao (black pepper), Xiao Hui Xiang (fennel), Rou Gui (cinnamon bark), Gan Jiang (dried ginger), Da Suan (garlic bulb), Jiang Huang (turmeric), and Hu Lu Ba (fenugreek seed).These are common spices / herbs patients can keep on hand in the kitchen and add to soups and other warm meals. Teaching patients how to use basic spices / herbs can transform their kitchen into a sacred space of healing during the cold winter months.
Hu Jiao (Black Pepper)
This spice is a more commonly used one for the majority; however, many patients are unaware of its beneficial actions. Hu Jiao is acrid and hot, and enters the stomach and large intestine channels. TCM actions include warming the channels, warming the middle burner and relieving pain.
Hu Jiao can easily be added to soups and stews, which is the most common avenue of consumption for most patients. I also encourage patients who consume cold smoothies and raw salads to add this spice into the respective recipe to prevent the cold-natured foods from dampening or injuring the spleen / stomach. Another effective option is to add black pepper to warm bone broth and sip throughout the day as a tea substitute.
Xiao Hui Xiang (Fennel)
Fennel seed is another common and easy-to-obtain spice with huge therapeutic actions. Xiao Xui Xiang is acrid / warm and enters the liver, kidney, spleen, and stomach channels. TCM actions of Xiao Xui Xiang include dispersing cold, relieving pain, rectifying the qi, and harmonizing the middle burner. Fennel is generally used for patterns of vacuity cold, as well as qi stagnation in the middle burner.
This spice is easily added to soups, stews and rice / quinoa dishes, and can easily be made into a stand-alone tea infused cold overnight or simply brewed with hot water. I often have patients combine Xiao Xui Xiang with Dang Shen, Ren Shen or Xi Yang Shen when they desire or need a qi tonic tea.
Rou Gui (Cinnamon)
Cinnamon bark is acrid / sweet / hot and enters the kidney, spleen, heart, and liver. TCM actions for Rou Gui include supplementing the yang, dispersing cold, warming the middle burner, and relieving pain. Therapeutic indications include cold pain in the stomach, spleen / kidney yang vacuity, wind-cold damp impediment or cold impediment pain, and chest pain.
The sweet flavor of Rou Gui provides a unique action of supporting formulas / herbs that supplement qi and blood. This herb can easily be added to smoothies and warm cereals, and as a stand-alone tea. I particularly encourage athletes who train outside during the cold winter months to add this herb to their diet via teas and warm breakfast cereals to increase blood circulation within the channels, and to relieve aches and pains which may be exacerbated by training in a cold environment.
Gan Jiang (Dried Ginger)
Dried ginger is acrid / hot and enters the spleen, stomach, heart, and lung meridians. TCM actions include warming the middle burner and dispersing cold. TCM therapeutic applications include stomach cold with vomiting and pain, spleen / stomach vacuity cold with cold pain, warming the lungs and transforming phlegm.
Dried ginger is one of my all-time favorite winter herbs and can easily be added to soups, stews, warm cereals, and smoothies. For patients who are not fond of the flavor, Gan Jiang can easily be taken in capsule form for middle burner cold issues. Gang Jiang also works extremely effectively in combination with Rou Gui for overall cold issues and yang vacuity that regularly manifest during the cold winter months; and these two spices can be added to baked goods as well.
Da Suan (Garlic Bulb)
Garlic is acrid / warm in some classical texts; in others, it is listed as sweet / balanced. Da Suan enters the spleen, stomach and lung meridians, and has the actions of resolving toxins, eliminating worms / parasites, dispersing swelling, checking dysentery, and targeting respiratory issues / coughs.
Garlic is the herb with perhaps the widest range of clinical applicability and can be taken daily during the cold winter months to warm the body and prevent seasonal illness. To achieve the greatest therapeutic benefit, Da Suan should be consumed raw and not cooked. This can be done by sprinkling chopped garlic on food, soups and stews after cooking is complete. For patients who have a tendency for respiratory challenges, garlic consumed daily can be a panacea.
Jiang Huang (Turmeric)
The majority of patients will be quite familiar with turmeric due to the heavy marketing by supplement companies. Jiang Huang is acrid / bitter / warm and enters the liver and spleen meridians. TCM actions include quickening the blood, coursing the qi and relieving pain. Therapeutic potentials include pain in the chest region and stomach, wind-damp bi pain, wind-cold damp pains, and injuries.
Turmeric is especially important for martial artists and athletes who train during the colder months, and this spice can easily be added to rice / quinoa dishes, soups and stews.
Hu Lu Ba (Fenugreek Seed)
Fenugreek seeds are one of my favorite spices to use during the winter season. Patients should ideally grind it into a powder or obtain powdered spice and add to soups, stews and rice / quinoa dishes. Hu Lu Ba is bitter / warm and enters the kidney meridian. TCM actions include warming the kidneys, warming the yang, dispersing cold, relieving pain, and warming the channels. TCM therapeutic potentials include cold pains in the groin area, cold damp leg pain, knee pain, and lower back pain.
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