Gan Cao / 甘草 (Licorice Root)
Item
Title
Gan Cao / 甘草 (Licorice Root)
Doc Hay's Shorthand
Gan Chao / 甘炒
Zhi Chao / 炙炒
Guan Chao / 关炒
Cao Shao / 草稍 (tip of Gan Cao)
生甘炒
Latin name
Glycyrrhizae Radix
Herb Category
Nature of Herb
Flavor of Herb
Translator's annotation
Prepared licorice is called zhi gan cao / 炙甘草, or simply prepared herbs zhi cao / 炙草. It is the method of preparation that is referred to with the pharmaceutical name Glycyrrhizae Radix praeparata (zhi gan cao).
Dry-fried Licorice is called chao gan cao / 炒甘草.
Dry-fried Licorice is called chao gan cao / 炒甘草.
Resinous licorice root is called Gan Cao Jie / 甘草节 [甘草節].
Bibliographic Citation
Bensky, D., Clavey, S. & Stöger, E. (2004). Chinese herbal medicine: Materia medica (3rd ed.). Seattle: Eastland Press. p. 732
SymMap URL
Item Type (DCMI Type vocabulary URI)
PhysicalObject
Format of the digital image
image/jpeg
Rights
In Copyright - Educational Use Permitted
Rights Holder
Photograph courtesy of Kam Wah Chung State Heritage Site
Owner of the Collection
State of Oregon
Source (the collection in which this object is found)
Kam Wah Chung Collection
KWC location ID
KWC2007.1.254
Item sets
Linked resources
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