【气味】苦，寒，无毒。
【主治】水痢，头风身痒（《唐本》）。
根
【主治】消积，治反胃（时珍）。
茎、叶
【主治】煮汁，洗漆疮（时珍。出《肘后》）。
（宋《开宝》）
【释名】庵摩罗迦果（出佛书）、香盖。
时珍曰∶庵罗，梵音二合者也。庵摩罗，梵音三合者也。华言清净是也。
【集解】志曰∶庵罗果，树生，若林檎而极大。
宗 曰∶西洛甚多，梨之类也。其状似梨，先诸梨熟，七夕前后已堪啖。色黄如鹅梨，
才熟便松软，入药亦希。
时珍曰∶按∶《一统志》云∶庵罗果俗名香盖，乃果中极品。种出西域，亦柰类也。叶
似茶叶，实似北梨，五、六月熟，多食亦无害。今安南诸地亦有之。
【气味】甘，温，无毒。士良曰∶酸，微寒。
志曰∶动风疾。凡天行病及食饱后，俱不可食。同大蒜、辛物食，令人患黄病。
【主治】食之止渴（《开宝》）。主妇人经脉不通，丈夫营卫中血脉不行。久食，令人不
饥（士良）。
叶
【主治】渴疾，煎汤饮（士良）。
（《别录》下品）
【释名】频婆（音波）。
时珍曰∶篆文柰字，象子缀于木之形。梵言谓之频婆，今北人亦呼之，犹云端好也。
【集解】弘景曰∶柰，江南虽有，而北国最丰。作脯食之，不宜人。林檎相似而小，俱
不益人。
士良曰∶此有三种∶大而长者为柰，圆者为林檎，皆夏熟；小者味涩为 ，秋熟，
一名楸子。
时珍曰∶柰与林檎，一类二种也。树、实皆似林檎而大，西土最多，可栽可压。有白、
赤、青三色。白者为素柰，赤者为丹柰，亦曰朱柰，青者为绿柰，皆夏熟。凉州有冬柰，冬
熟，子带碧色。孔氏《六帖》言∶凉州白柰，大如兔头。《西京杂记》言∶上林苑紫柰，大
如升，核紫花青。其汁如漆，着衣不可浣，名脂衣柰。此皆异种也。郭义恭《广志》云∶西
方例多柰，家家收切，曝干为脯，数十百斛，以为蓄积，谓之频婆粮。亦取柰汁为豉用。其
法∶取熟柰纳瓮中，勿令蝇入；六、七日待烂，以酒腌，痛拌令如粥状，下水更拌，滤去皮
子；良久，去清汁，倾布上，以灰在下引汁尽，划开，晒干，为末，调物甘酸得所也。刘熙
《释名》载∶柰油，以柰捣汁涂缯上，曝燥取下，色如油也。今关西人以赤柰、楸子取汁涂
器中，曝干，名果单是矣。味甘酸，可以馈远。杜恕《笃论》云∶日给之花似柰，柰实而日
给零落，虚伪与真实相似也。则日给乃柰之不实者。而《王羲之帖》云∶来禽、日给，皆囊
盛为佳果。则又似指柰为日给矣。木槿花亦名日及，或同名耳。
实
【气味】苦，寒，有小毒。多食令人肺壅、胪胀，有病患尤甚（《别录》）。
思邈曰∶酸、苦，寒，涩，无毒。
时珍曰∶案∶《正要》云∶频婆∶甘，无毒。
【主治】补中焦诸不足气，和脾。治猝食饱气壅不通者，捣汁服（孟诜）。益心气，耐
饥
【气味】味苦，性寒，无毒。
【主治】治疗水泻痢疾，头风及身体瘙痒（出自《唐本草》）。
根
【主治】消除积滞，治疗反胃（李时珍）。
茎、叶
【主治】煮汁外洗，治疗漆疮（李时珍。出自《肘后备急方》）。
（宋代《开宝本草》）
【释名】庵摩罗迦果（出自佛经）、香盖。
李时珍说：庵罗，是梵语的二合音。庵摩罗，是梵语的三合音。汉语意思是清净。
【集解】苏颂说：庵罗果树生长，像林檎但果实极大。
寇宗奭说：西洛地区很多，属于梨类。形状像梨，比其他的梨先熟，七夕前后就可以食用。颜色黄如鹅梨，刚熟时便松软，入药也很少用。
李时珍说：查考《一统志》记载：庵罗果俗名香盖，是果品中的极品。产地来自西域，也是柰的一类。叶子像茶叶，果实像北方的梨，五、六月成熟，多吃也没有害处。现在安南各地也有种植。
【气味】味甘，性温，无毒。陈士良说：味酸，微寒。
苏颂说：动风气引发疾病。凡是流行病及吃饱饭后，都不可食用。同大蒜、辛辣食物一起吃，会让人患黄疸病。
【主治】食用可以止渴（《开宝本草》）。主治妇女月经不通，男子营卫中血脉运行不畅。长期食用，让人不饥饿（陈士良）。
叶
【主治】治疗口渴疾病，煎汤饮用（陈士良）。
（《名医别录》下品）
【释名】频婆（读音波）。
李时珍说：篆文“柰”字，象形果实缀连在树上的样子。梵语称为频婆，现在北方人也这样称呼，意思如同说“端好”。
【集解】陶弘景说：柰，江南虽然有，但北方最丰盛。做成干脯食用，对人不利。和林檎相似但较小，都对人没有益处。
陈士良说：这有三种：大而长的是柰，圆的是林檎，都在夏天成熟；小的味道涩的是楸子，秋天成熟，一名楸子。
李时珍说：柰和林檎，是同一种类两个品种。树和果实都像林檎但较大，西方土地最多，可以栽种可以压条繁殖。有白、赤、青三种颜色。白色的是素柰，红色的是丹柰，也叫朱柰，青色的是绿柰，都在夏天成熟。凉州有冬柰，冬天成熟，种子带碧色。孔氏《六帖》说：凉州白柰，大如兔头。《西京杂记》说：上林苑紫柰，大如升，核紫花青。其汁液如漆，沾到衣服不可清洗，名叫脂衣柰。这些都是异种。郭义恭《广志》说：西方普遍多柰，家家收割切片，晒干成干脯，数十百斛，作为积蓄，叫做频婆粮。也取柰汁做豉使用。其方法：取熟柰放入瓮中，不要让苍蝇进入；六、七天等它腐烂，用酒腌制，用力搅拌成粥状，加水再搅拌，过滤去皮和核；过一会儿，去掉清汁，倒在布上，下面放灰引尽汁液，划开，晒干，研为末，调味甘酸适中即可。刘熙《释名》记载：柰油，将柰捣汁涂在丝织品上，晒干取下，颜色像油一样。现在关西人用赤柰、楸子取汁涂在器皿中，晒干，名叫果单，味道甘酸，可以馈赠远方。杜恕《笃论》说：日给之花像柰，柰实而日给零落，虚伪与真实相似。那么日给就是柰的不结果实的变种。而《王羲之帖》说：来禽、日给，都用囊盛装为好果。那又似乎指柰为日给。木槿花也叫日及，或许是同名罢了。
实
【气味】味苦，性寒，有小毒。多吃让人肺气壅塞、腹部胀满，有病的人尤其严重（《名医别录》）。
孙思邈说：味酸、苦，性寒，涩，无毒。
李时珍说：查考《正要》记载：频婆：味甘，无毒。
【主治】补益中焦各种不足之气，调和脾胃。治疗突然吃太饱导致气机壅塞不通的，捣汁服用（孟诜）。补益心气，耐饥
[Flavor and Nature] Bitter, cold, non-toxic.
[Indications] Treats watery dysentery, wind-headache, and body pruritus (from *Tang Bencao*).
Root
[Indications] Resolves accumulation, treats retrograde vomiting (Li Shizhen).
Stem and Leaves
[Indications] Decocted juice is used externally to wash lacquer dermatitis (Li Shizhen. From *Zhouhou Beiji Fang*).
(*Kaibao Bencao*, Song Dynasty)
[Names] Anmoluoja fruit (from Buddhist scriptures), Xianggai.
Li Shizhen said: "Anluo" is a two-syllable Sanskrit compound. "Anmoluoluo" is a three-syllable Sanskrit compound. The Chinese meaning is purity.
[Collection and Explanation] Su Song said: The Anluo fruit tree grows; it resembles Malus asiatica (Lin Qin) but the fruit is extremely large.
Kou Zongshi said: It is abundant in Xiluo, belonging to the pear category. Its shape resembles a pear, ripening earlier than other pears, edible around the Qixi Festival. The color is yellow like Goose Pear; when just ripe, it becomes soft, and it is rarely used in medicine.
Li Shizhen said: According to *Yitong Zhi*: Anluo fruit is commonly known as Xianggai, the finest of fruits. It originates from the Western Regions and is also a type of Nai. The leaves resemble tea leaves, the fruit resembles Northern pears, ripens in May and June, and excessive consumption causes no harm. It is now also cultivated in various parts of Annan.
[Flavor and Nature] Sweet, warm, non-toxic. Chen Shiliang said: Sour, slightly cold.
Su Song said: It can trigger wind-related diseases. It should not be consumed during epidemic febrile diseases or after full meals. Consuming it with garlic or pungent foods induces jaundice.
[Indications] Eating it quenches thirst (*Kaibao Bencao*). It treats amenorrhea in women and impaired circulation of Ying and Wei blood vessels in men. Long-term consumption reduces hunger (Chen Shiliang).
Leaves
[Indications] Treats thirst disorders, decocted as a drink (Chen Shiliang).
(*Mingyi Bielu*, Lower Grade)
[Name] Pinpo (pronounced Bo).
Li Shizhen said: The seal script character for "Nai" depicts the form of fruits hanging on a tree. In Sanskrit, it is called Pinpo, which is also the term used by people in the North today, similar to the meaning of "perfectly good."
[Collection and Explanation] Tao Hongjing said: Nai exists in Jiangnan, but is most abundant in the North. Dried slices are unbeneficial. It resembles Lin Qin but is smaller, offering no benefit to humans.
Chen Shiliang said: There are three types: large and long ones are Nai, round ones are Lin Qin, both ripening in summer; small, astringent-tasting ones are Qiuzi, ripening in autumn, also named Qiuzi.
Li Shizhen said: Nai and Lin Qin are one species with two varieties. The trees and fruits resemble Lin Qin but are larger, most abundant in the West, suitable for planting and layering propagation. There are white, red, and green varieties. White ones are Su Nai, red ones are Dan Nai (also called Zhu Nai), and green ones are Lü Nai, all ripening in summer. Liangzhou has Winter Nai, ripening in winter, with seeds having a jade-green hue. Kong's *Liutie* states: Liangzhou white Nai is as large as a rabbit's head. *Xijing Zaji* states: Purple Nai in Shanglin Garden is as large as a sheng, with purple pits and green flowers. Its juice is like lacquer, staining clothes irreversibly, named Zhiyi Nai. These are all exotic varieties. Guo Yigong's *Guangzhi* states: Western regions generally have much Nai; households harvest, slice, and dry them into jerky, storing hundreds of hu as reserves, called Pinpo grain. Nai juice is also used to make dou (fermented soybean paste). The method: Place ripe Nai in a jar, preventing flies from entering; after six or seven days when it rots, marinate with wine, stir vigorously until porridge-like, add water and stir again, filter out skin and seeds; after a while, discard the clear liquid, pour onto cloth, place ash underneath to draw out the juice completely, spread open, sun-dry, grind into powder, and adjust to sweet and sour taste. Liu Xi's *Shiming* records: Nai oil, made by crushing Nai to extract juice, coating silk, drying, and removing, resulting in a color like oil. Currently, people in Guanxi use juice from Chi Nai and Qiuzi coated on vessels, dried in the sun, named Guodan, with a sweet and sour taste suitable for gifting. Du Shu's *Dulun* states: The flower of Riji resembles Nai, but Nai bears fruit while Riji falls off, implying falsehood resembles truth. Thus, Riji is the barren variant of Nai. However, *Wang Xizhi's Letter* states: Laiqin and Riji are best stored in bags as fine fruits, suggesting Nai might be referred to as Riji. Hibiscus mutabilis is also called Rijí, perhaps sharing the same name.
Fruit
[Flavor and Nature] Bitter, cold, slightly toxic. Excessive consumption causes lung congestion and abdominal distension, especially severe in patients with illness (*Mingyi Bielu*).
Sun Simiao said: Sour, bitter, cold, astringent, non-toxic.
Li Shizhen said: According to *Zhengyao*: Pinpo is sweet, non-toxic.
[Indications] Tonifies deficiencies of Qi in the Middle Jiao, harmonizes the Spleen. Treats sudden food stagnation causing Qi blockage; take crushed juice orally (Meng Shen). Benefits Heart Qi, sustains satiety