（《别录》上品）
【校正】自果部移入此。
【释名】草豆蔻（《开宝》）、漏蔻（《异物志
宗 曰∶豆蔻，草豆蔻也。此是对肉豆蔻而名。若作果，则味不和。前人编入果部，不
知有何义意？花性热，淹至京师，味微苦不甚美，干则色淡紫。为能消酒毒，故为果尔。
时珍曰∶按扬雄《方言》云∶凡物盛多曰蔻。豆蔻之名，或取此义。豆象形也。《南方
异物志》作漏蔻，盖南人字无正音也。今虽不专为果，犹入茶食料用，尚有草果之称焉。《金
光明经》三十二品香药，谓之苏乞迷罗（细）。
【集解】《别录》曰∶豆蔻生南海。
恭曰∶苗似山姜，花黄白色，苗根及子亦似杜若。
颂曰∶草豆蔻，今岭南皆有之。苗似芦，其叶似山姜、杜若辈，根似高良姜。二月开花
作穗房，生于茎下，嫩叶卷之而生，初如芙蓉花，微红，穗头深红色。其叶渐展，花渐出，
而色渐淡，亦有黄白色者。南人多采花以当果，尤贵其嫩者。并穗入盐同腌治，叠叠作朵不
散。又以木槿花同浸，欲其色红尔。其结实若龙眼子而锐，皮无鳞甲，皮中子如石榴瓣，夏
月熟时采之曝干。根苗微作樟木香，根茎子并辛香。
曰∶豆蔻生交趾。其根似益智，皮壳小浓，核如石榴而辛香，叶如芄兰而小。三月采
其叶，细破阴干用。味近苦而有甘。
时珍曰∶草豆蔻、草果虽是一物，然微有不同。今建宁所产豆蔻，大如龙眼而形微长，
其皮黄白薄而棱峭，其仁大如缩砂仁而辛香气和。滇广所产草果，长大如诃子，其皮黑浓而
棱密，其子粗而辛臭，正如斑蝥之气。彼人皆用 茶及作食料，恒用之物。广人取生草蔻入
梅汁，盐渍令红，曝干荐酒，名红盐草果。其初结小者，名鹦哥舌。元朝《饮膳》，皆以草
果为上供。南人复用一种火杨梅伪充草豆蔻，其形圆而粗，气味辛猛而不和，人亦多用之，
或云即山姜实也，不可不辨。
【修治】 曰∶凡使须去蒂，取向里子及皮，用茱萸同于 上缓炒，待茱萸微黄黑，即
去茱萸，取草豆蔻皮及子杵用之。
时珍曰∶今人惟以面裹 火煨熟，去皮用之。
仁
【气味】辛，温，涩，无毒。
好古曰∶大辛热，阳也，浮也。入足太阴、阳明经。
【主治】温中，心腹痛，呕吐，去口臭气（《别录》）。下气，止霍乱，一切冷气，消酒
毒（《开宝》）。调中补胃，健脾消食，去客寒，心与胃痛（李杲）。治瘴疠寒疟，伤暑吐下泄
痢，噎膈反胃，痞满吐酸，痰饮积聚，妇人恶阻带下，除寒燥湿，开郁破气，杀鱼肉毒。制
丹砂（时珍）。
【发明】弘景曰∶豆蔻辛烈甚香，可常食之。其五和糁中物，皆宜人。豆蔻、廉姜、枸
橼、甘蕉、麂目是也。
宗 曰∶草豆蔻气味极辛微香，性温而调散冷气甚速。虚弱不能饮食者，宜此与木瓜
、乌梅、缩砂、益智、曲 、甘草、生姜同用也。
杲曰∶风寒客邪在胃口之上，当心作疼者，宜煨熟用之。
震亨曰∶草豆蔻性温，能散滞气，消膈上痰。若明知身受寒邪，口食寒物，胃脘作疼，
方可温散，用之如鼓应桴。或湿痰郁结成病者，亦效。若热郁者不可用，恐积温成热也。必
用栀子之剂。
时珍曰∶豆蔻治病，取其辛热浮散，能入太阴阳明，除寒燥湿，开郁化食之力而已。南
地卑下，山岚烟瘴，饮啖酸咸，脾胃常多寒湿郁滞之病。故食料必用，与之相宜。然过多亦
能助脾热伤肺损目。或云∶与知母同用，治瘴疟寒热，取其一阴一阳无偏胜之害。盖草果治
太阴独胜之寒，知母治阳明独胜之火也。
【附方】旧一，新九。
心腹胀满短气。用草豆蔻一两，去皮为末，以木瓜生姜汤，调服半钱。（《千金方》）胃
弱呕逆不食。用草豆蔻仁二枚，高良姜半两，水一盏，煮取汁，入生姜汁半合，和白面作拨
刀，以羊肉 汁煮熟，空心食之。（《普济》
霍乱烦渴∶草豆蔻、黄连各一钱半，乌豆五十粒，生姜三片。水煎服之。（《圣济总录》）
虚疟自汗不止。用草果一枚（面裹煨熟，连面研），入平胃散二钱。水煎服。（《经效济世方》）
气虚瘴疟，热少寒多，或单寒不热，或虚热不寒。用草果仁、熟附子等分，水一盏，姜七片，
枣一枚，煎半盏服。名果附汤。（《济生方》）脾寒疟疾，寒多热少，或单寒不热，或大便泄
而小便多，不能食。用草果仁、熟附子各二钱半，生姜七片，枣肉二枚。水三盏，煎一盏，
温服。（《医方大成》）
脾肾不足∶草果仁一两（以舶茴香一两炒香，去茴不用），吴茱萸（汤泡七次，以破故
纸一两炒香，去故纸不用），葫芦巴一两（以山茱萸一两炒香，去茱萸不用）。上三味为散，
酒糊丸梧子大。每服六十丸，盐汤下。（《百一选方》）
赤白带下∶连皮草果一枚，乳香一小块。面裹煨焦黄，同面研细。每米饮服二钱，日二
服。（《卫生易简方》）
香口辟臭∶豆蔻、细辛为末，含之。（《肘后方》）
脾痛胀满∶草果仁二个。酒煎服之。（《直指方》）
花
【气味】辛，热，无毒。
【主治】下气，止呕逆，除霍乱，调中补胃气，消酒毒（大明）。
（收录于《名医别录》上品）
【校正】从果部移入本类。
【释名】草豆蔻（出自《开宝本草》）、漏蔻（出自《异物志》）。
苏颂说：豆蔻，就是草豆蔻。这是相对于肉豆蔻而言命名的。如果作为果实食用，味道不协调。前人将其编入果部，不知有何用意？其花性热，运送到京城时，味道微苦并不十分美味，干燥后颜色呈淡紫色。因为能消除酒毒，所以被当作果品。
李时珍说：查阅扬雄的《方言》记载：凡是物品丰盛繁多都称为“蔻”。豆蔻这个名字，或许取此含义。“豆”是象形字。《南方异物志》写作“漏蔻”，大概是南方人发音没有标准正音的缘故。现在虽然不再专门作为果品，但仍进入茶食调料中使用，还有“草果”的称呼。《金光明经》三十二种香药中，称之为苏乞迷罗（即细辛之类，此处指代某种香料）。
【集解】《名医别录》说：豆蔻生长在南海地区。
陶弘景说：植株像山姜，花黄白色，苗根及果实也像杜若。
苏颂说：草豆蔻，现在岭南地区都有生长。植株像芦苇，叶子像山姜、杜若这类植物，根像高良姜。二月开花结成穗状房，生于茎下，嫩叶卷曲而生，初开时像芙蓉花，微红，穗头深红色。随着叶子逐渐展开，花朵逐渐开放，颜色也逐渐变淡，也有黄白色的。南方人多采集花朵当作果品，尤其珍贵其嫩者。连同花穗一起用盐腌制处理，层层叠叠成朵不散。又用木槿花一同浸泡，想要使其颜色变红。其结出的果实像龙眼但形状更尖，皮上没有鳞片甲壳，皮中的种子像石榴瓣，夏季成熟时采摘并晒干。根和苗带有轻微的樟木香气，根、茎、子都具有辛辣香气。
寇宗奭说：豆蔻生长在交趾。其根像益智仁，皮壳较厚，核像石榴且辛辣芳香，叶子像芄兰但较小。三月采集其叶子，细细破碎后阴干使用。味道近苦但有甘味。
李时珍说：草豆蔻和草果虽然是一种东西，但略有不同。现在建宁所产的豆蔻，大小如龙眼但形状稍长，皮黄白薄而棱角分明，仁大如缩砂仁且辛辣香气温和。云南、广东所产的草果，长大如诃子，皮黑厚且棱纹密集，种子粗糙且气味辛臭，正如斑蝥的气味。当地人常用来泡茶及作食物调料，是恒常使用的物品。广东人生取草蔻放入梅汁，用盐渍使其变红，晒干后佐酒，名叫红盐草果。刚结出较小的，名叫鹦哥舌。元朝《饮膳正要》中，都以草果为上供贡品。南方人又用一种火杨梅伪充草豆蔻，其形状圆而粗，气味辛猛而不调和，人们也多用它，有人说这就是山姜的果实，不可不辨别。
【修治】寇宗奭说：凡使用必须去掉蒂，取里面的仁及皮，用吴茱萸同炒，在锅上缓慢翻炒，待吴茱萸微黄黑时，就去掉吴茱萸，取草豆蔻皮及仁捣碎使用。
李时珍说：现在的人只用面粉包裹，煨熟后，去皮使用。
【气味】辛，温，涩，无毒。
李好古说：大辛热，属阳，性浮。入足太阴脾经、足阳明胃经。
【主治】温中，治疗心腹痛，呕吐，去除口臭气（出自《名医别录》）。降气，止霍乱，治疗一切冷气，消酒毒（出自《开宝本草》）。调和中焦补益胃气，健脾消食，去除外感寒邪，治疗心胃痛（李杲）。治疗瘴疠寒疟，伤暑引起的吐泻痢疾，噎膈反胃，痞满吐酸，痰饮积聚，妇人恶阻带下，除寒燥湿，开郁破气，杀鱼肉毒。制约丹砂毒性（李时珍）。
【发明】陶弘景说：豆蔻辛烈甚香，可以经常食用。它在五和糁中的各种配料，都适宜于人。豆蔻、廉姜、枸橼、甘蕉、麂目就是其中的例子。
苏颂说：草豆蔻气味极辛微香，性温而疏散冷气非常迅速。虚弱不能饮食的人，适宜将此与木瓜、乌梅、缩砂仁、益智仁、神曲、甘草、生姜同用。
李杲说：风寒客邪在胃口之上，当心口疼痛的，适宜煨熟后使用。
朱震亨说：草豆蔻性温，能疏散滞气，消除膈上痰。如果明确知道身体受寒邪侵袭，口中吃了寒凉食物，导致胃脘疼痛，才可以温散，使用它就像鼓槌击鼓一样应验迅速。如果是湿痰郁结形成的病，也有效。如果是热郁则不可用，恐怕积温而成热。必须使用栀子的方剂。
李时珍说：豆蔻治病，取其辛热浮散的特性，能入太阴、阳明经，具有除寒燥湿，开郁化食的力量罢了。南方地势卑下，山岚烟瘴，饮食酸咸，脾胃常多有寒湿郁滞的疾病。所以作为食料必须使用，与之相宜。然而过多也能助脾热伤肺损目。有人说：与知母同用，治疗瘴疟寒热，取其一阴一阳无偏胜的危害。大概草果治疗太阴独胜之寒，知母治疗阳明独胜之火。
【附方】旧方一个，新方九个。
心腹胀满短气。用草豆蔻一两，去皮研为末，用木瓜生姜汤，调服半钱。（《千金方》）
胃弱呕逆不食。用草豆蔻仁二枚，高良姜半两，水一盏，煮取汁，加入生姜汁半合，和白面做成拨刀面片，用羊肉汁煮熟，空腹食用。（《普济方》）
霍乱烦渴：草豆蔻、黄连各一钱半，乌豆五十粒，生姜三片。水煎服。（《圣济总录》）
虚疟自汗不止。用草果一枚（面粉包裹煨熟，连同面粉一起研），加入平胃散二钱。水煎服。（《经效济世方》）
气虚瘴疟，热少寒多，或单寒不热，或虚热不寒。用草果仁、熟附子等分，水一盏，姜七片，枣一枚，煎至半盏服用。名为果附汤。（《济生方》）
脾寒疟疾，寒多热少，或单寒不热，或大便泄而小便多，不能食。用草果仁、熟附子各二钱半，生姜七片，枣肉二枚。水三盏，煎至一盏，温服。（《医方大成》）
脾肾不足：草果仁一两（用舶茴香一两炒香，去掉茴香不用），吴茱萸（用水泡七次，用破故纸一两炒香，去掉破故纸不用），葫芦巴一两（用山茱萸一两炒香，去掉山茱萸不用）。以上三味研为散，酒糊丸梧子大。每服六十丸，盐汤送下。（《百一选方》）
赤白带下：连皮草果一枚，乳香一小块。面粉包裹煨焦黄，连同面粉一起研细。每次米饮送服二钱，每日两次。（《卫生易简方》）
香口辟臭：豆蔻、细辛研为末，含漱。（《肘后方》）
脾痛胀满：草果仁二个。酒煎服。（《直指方》）
(Collected in the Upper Grade of *Bencao Jing Jizhu*)
[Correction] Transferred from the Fruit Section to this section.
[Names] Caodoukou (Grass Cardamom) (*Kaibao Bencao*), Loukou (*Yiwuzhi*).
Su Song said: Doukou is Caodoukou. It is named in contrast to Rou Doukou (Nutmeg). If consumed as a fruit, the taste is not harmonious. Why did predecessors include it in the Fruit Section? Its flowers are hot in nature; when transported to the capital, the taste is slightly bitter and not very pleasant, turning pale purple when dried. Because it can eliminate alcohol toxicity, it was treated as a fruit.
Li Shizhen said: According to Yang Xiong's *Fangyan*: "Anything abundant or numerous is called 'Kou'." The name Doukou might derive from this meaning. "Dou" is a pictograph. *Nanfang Yiwuzhi* writes it as "Loukou," likely because Southerners lacked standard pronunciation. Although no longer exclusively used as a fruit, it still enters tea and food seasonings, retaining the name Caoguo (Grass Fruit). In the 32 types of fragrant medicines in the *Jin Guangming Jing*, it is referred to as Suqimiluo (referring to fine aromatics).
[Collection] *Bencao Jing Jizhu* states: Doukou grows in the South Sea region.
Tao Hongjing said: The seedling resembles *Alpinia officinarum* (Galangal), with yellowish-white flowers; the seedling roots and seeds also resemble *Pollia japonica*.
Su Song said: Caodoukou is now found throughout Lingnan. The seedling resembles reeds, leaves resemble *Alpinia* and *Pollia*, and roots resemble *Alpinia officinarum*. Flowers form spikes in February, growing below the stem; tender leaves roll up to grow, initially resembling hibiscus flowers, slightly red, with deep red spike tips. As leaves expand and flowers bloom, colors fade, though some are yellowish-white. Southerners often pick flowers as fruits, especially valuing the tender ones. They pickle them with salt and spikes, stacking them without scattering. They soak them with *Hibiscus mutabilis* flowers to impart a red color. The fruit resembles longan but is sharper; the skin lacks scales, and seeds inside resemble pomegranate arils. Harvested in summer and sun-dried. Roots and seedlings have a slight camphor wood scent; roots, stems, and seeds are pungent and aromatic.
Kou Zongshi said: Doukou grows in Jiaozhi. Roots resemble *Alpinia oxyphylla*; skins are thick; nuts resemble pomegranates and are pungently aromatic; leaves resemble *Dioscorea bulbifera* but smaller. Leaves are harvested in March, finely broken, and dried in shade. Taste is near bitter but sweet.
Li Shizhen said: Caodoukou and Caoguo are essentially the same substance but slightly different. Doukou produced in Jianning is size of a longan but slightly elongated, with thin yellowish-white skin and distinct ridges; the kernel is size of *Amomum tsao-ko* (Sand Cardamom) with mild pungent aroma. Caoguo produced in Yunnan and Guangdong is larger like *Terminalia chebula* (Chebula), with thick black skin and dense ridges; seeds are coarse and pungently foul-smelling, like *Mylabris* (Blister Beetle). Locals use it for tea and food seasoning constantly. People in Guangxi take raw Caokou, soak it in plum juice, salt it until red, dry it, and serve it with wine, called Hongyan Caoguo (Red Salt Grass Fruit). Small initial fruits are called Yinggeshe (Parrot Tongue). The Yuan Dynasty *Yinshan Zhengyao* listed Caoguo as tribute. Southerners also fake Caodoukou with Huoyangmei (Fire Bayberry); these are round and coarse, with pungent and harsh tastes, and are widely used. Some say they are *Alpinia* fruits; one must distinguish them carefully.
[Preparation] Kou Zongshi said: When using, remove the calyx, take the inner kernels and skin, stir-fry slowly with *Evodia rutaecarpa* over heat. When *Evodia* turns slightly yellow-black, remove it, and pound the Caodoukou skin and kernels for use.
Li Shizhen said: Nowadays, people wrap them in flour, roast them until cooked, remove the skin, and use them.
[Taste and Nature] Pungent, warm, astringent, non-toxic.
Li Haogu said: Greatly pungent and hot, Yang in nature, floating. Enters the Foot Taiyin (Spleen) and Foot Yangming (Stomach) meridians.
[Indications] Warms the middle jiao, treats epigastric/abdominal pain, vomiting, removes bad breath (*Bencao Jing Jizhu*). Directs Qi downward, stops cholera-like disorders, treats all cold Qi, eliminates alcohol toxicity (*Kaibao Bencao*). Regulates the middle, tonifies Stomach Qi, strengthens Spleen, aids digestion, expels external cold, treats Heart and Stomach pain (Li Gao). Treats miasma-induced cold malaria, summerheat-induced vomiting/diarrhea/dysentery, dysphagia/regurgitation, fullness/stagnation with acid regurgitation, phlegm-fluid accumulation, leukorrhea due to evil stagnation in women, dispels cold and dries dampness, opens depression and breaks Qi stagnation, kills fish/meat toxicity. Controls cinnabar toxicity (Li Shizhen).
[Elucidation] Tao Hongjing said: Doukou is pungent, strong, and very fragrant; it can be eaten regularly. It is suitable in the five mixed grain preparations. Examples include Doukou, Lianjiang, Citron, Banana, and Deer-eye Longan.
Su Song said: Caodoukou has a very pungent, slightly fragrant taste, warm nature, and rapidly disperses cold Qi. For those weak and unable to eat, it is suitable to use with Mu Gua (Papaya), Wumei (Mume Fruit), Suasha (Cardamom), Yizhi (Alpinia Oxyphylla), Shenqu (Medicated Leaven), Gancao (Licorice), and Shengjiang (Fresh Ginger).
Li Gao said: For wind-cold pathogenic factors above the stomach gate causing heart pain, it is suitable to use after roasting.
Zhenheng said: Caodoukou is warm in nature, able to disperse stagnant Qi and eliminate phlegm above the diaphragm. If one knows the body has suffered cold pathogenic invasion or ingested cold foods causing epigastric pain, it can be used to warm and disperse, acting swiftly like a drumstick striking a drum. It is also effective for diseases formed by damp-phlegm stagnation. However, it should not be used for heat stagnation, as accumulated warmth may generate heat; Zhi Zi (Gardenia) formulas must be used instead.
Li Shizhen said: Doukou treats disease by utilizing its pungent, hot, floating, and dispersing nature, entering the Taiyin and Yangming meridians to dispel cold, dry dampness, open depression, and transform food stagnation. Southern regions are low and damp, with mountain miasma; diets are sour and salty, leading to frequent Spleen/Stomach cold-damp stagnation. Thus, it is essential in food seasonings and compatible with them. However, excessive use can assist Spleen heat, damage Lung Yin, and harm eyes. Some say: Used with Zhimu (Anemarrhena) to treat malarial chills and fever, taking advantage of their Yin-Yang balance to avoid excess. Caoguo treats exclusive Cold of the Taiyin, while Zhimu treats exclusive Fire of the Yangming.
[Attached Formulas] One old formula, nine new formulas.
Heart and abdomen distension/fullness with shortness of breath. Use 1 liang of Caodoukou, remove skin, powder it, mix with Mu Gua and Shengjiang decoction, take half qian orally. (*Qianjin Fang*)
Weak Stomach with vomiting, nausea, and anorexia. Use 2 kernels of Caodoukou, 0.5 liang of Gaoliangjiang (Galangal), 1 cup of water, boil to extract juice, add 0.5 he of Shengjiang juice, mix with white flour to make dough strips, cook in mutton broth, eat on an empty stomach. (*Puji Fang*)
Cholera with irritability and thirst: 1.5 qian each of Caodoukou and Huanglian (Coptis), 50 Wu Dou (Black Soybeans), 3 slices of Shengjiang. Decoct in water and drink. (*Shengji Zonglu*)
Deficiency malaria with incessant spontaneous sweating. Use 1 Caoguo (wrapped in flour, roasted thoroughly, ground together with flour), add 2 qian of Pingwei San. Decoct in water and drink. (*Jingxiao Jishi Fang*)
Qi-deficiency miasma malaria, less heat more cold, or only cold no heat, or deficiency heat no cold. Use equal parts Caoguo Ren (kernel) and Shu Fuzi (Prepared Aconite), 1 cup water, 7 slices Shengjiang, 1 Jujube. Decoct to half cup and drink. Named Guo Fu Tang. (*Jisheng Fang*)
Spleen-cold malaria, more cold less heat, or only cold no heat, or diarrhea with frequent urination and inability to eat. Use 2.5 qian each of Caoguo Ren and Shu Fuzi, 7 slices Shengjiang, flesh of 2 Jujubes. 3 cups water, decoct to 1 cup, drink warm. (*Yifang Dacheng*)
Spleen and Kidney insufficiency: 1 liang Caoguo Ren (stir-fried with 1 liang Bo Huixiang [Star Anise] until fragrant, discard anise), Wu Zhuyu (soaked in water 7 times, stir-fried with 1 liang Po Gu Zhi [Psoralea] until fragrant, discard Psoralea), Hulu Ba (1 liang, stir-fried with 1 liang Shan Zhu Yu [Cornus] until fragrant, discard Cornus). Grind the three ingredients into powder, make pills with wine paste size of wutong seeds. Take 60 pills per dose, swallow with salt water. (*Baiyi Xuanfang*)
Red and white leukorrhea: 1 Caoguo with skin, small piece of Ruxiang (Frankincense). Wrap in flour, roast until scorched yellow, grind finely with flour. Take 2 qian with rice water, twice daily. (*Weisheng Yijian Fang*)
Perfume mouth and repel odor: Powder Doukou and Xixin (Asarum), hold in mouth. (*Zhouhou Fang*)
Spleen pain and distension: 2 Caoguo Ren. Decoct in wine and drink. (*Zhizhi Fang*)
Flower
[Taste and Nature] Pungent, hot, non-toxic.
[Indications] Directs Qi downward, stops vomiting and nausea, eliminates cholera, regulates middle and tonifies Stomach Qi, eliminates alcohol toxicity (*Daming Bencao*).