Mu Xiang


Mu Xiang in TCM:

Explore the properties of Mu Xiang according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):


English Name: sausserea, aucklandia, costus root
Pharmacuetical Name: Radix Aucklandiae
Properties: acrid, bitter, warm

Temperature: warm

Channels: LI, ST, SP, GB

Flavors: bitter, pungent

Special Properties:
circulates qi

Actions / Indications:
  • Promotes the movement of qi and alleviate pain (SP and ST qi stagnation with lack of appetite, epigastric or abdominal pain and distension, nausea and vomiting, softens side effects of tonifying herbs when Spleen qi is weak)
  • Regulates qi of intestines (diarrhea, dysenteric disorder; abdominal pain, tenesmus)
  • Regulates LV and GB qi (gallstones, jaundice, flank distension, pain, soreness, hernia)

    Special Notes:
  • (note: do not confuse with Qing Mu Xiang which is nephrotoxic)
  • Mu Xiang is an essential herb to regulate abdominal qi and relieve pain. It focuses on the lower intestines and is commonly used for intestinal urgency w/ diarrhea.

  • (cc: yin defeciency and depleted fluids)