Michael Zhang

Zhi Shi is prized for its bitter, pungent, and slightly cold properties. In TCM, it’s a go-to for moving Qi (vital energy), easing digestion, and clearing phlegm.

Research shows that dried tangerine peel might help with regulating energy flow, stopping vomiting, drying out dampness, and breaking down phlegm.

Sichuan pepper, or huajiao, is a powerhouse in TCM, offering warmth, pain relief, and microbial defense—benefits that science is slowly starting to confirm.

Research shows that Alpinia officinarum, or galangal, is used in traditional Chinese medicine to help ease stomach pain, nausea, and diarrhea.

Research shows that cloves can help improve digestion, ease nausea and vomiting, and may boost kidney function in traditional Chinese medicine.

Foeniculi fructus, or fennel fruit, bridges TCM and Western wellness with its knack for warming, soothing, and healing.

Euodiae Fructus (Wuzhuyu) is like a warm hug from an ancient healer—rooted in centuries of TCM wisdom and now catching modern science’s eye.

Research suggests that cassia bark might help control blood sugar in people with type 2 diabetes, but the evidence isn’t strong enough yet.

Fuzi (Aconiti Lateralis Radix Praeparata) is a fiery herb with a knack for warming the body, supporting the heart, and easing pain.

Research shows that giant knotweed root might help reduce inflammation, fight oxidative stress, and protect the liver. However, most evidence comes from animal studies, and human research remains limited.