When Huangpi Fruit is used to relieve cough and resolve phlegm, it can be chosen to be paired with other herbs and taken in herbal decoctions.
Huangpi fruit is the name of the Chinese medicine, also known as Huangpi, is the mature fruit of Huangpi plant in the Rutaceae family, is warm in nature, taste pungent, sweet, sour. Huangpi fruit has the efficacy of resolving phlegm, moving qi and eliminating food, and is used for phlegm (pathological products formed by impaired metabolism of water and liquid) coughing and wheezing, food stagnation (indigestion of food and stagnation of food in the stomach) distension, epigastric (stomach and abdomen) pain, and hernia pain.
Adverse effects, contraindications of yellow pippin fruit is not yet clear; note that this product should not be eaten, eat more fire, easy to cause sores (deep skin follicles and surrounding tissues of the suppurative infection).
Huangpi fruit is harvested in July-September each year when the fruit is ripe, can be used fresh, or dried in the sun, or pickled in salt and dried in the sun, usually into the decoction of traditional Chinese medicine.
Drugs should be taken under the guidance of a physician, do not self-medicate to avoid adverse consequences.