Botanical atlas

Medicated Leaven

Massa medicata fermentata

Medicated Leaven has a long history in Chinese herbal medicine as a way of helping the body break down a meal that sat too heavy, too rich, or too starchy. It is made much like a koji or tempeh starter, wheat bran or flour is mixed with the fresh juice or powder of several digestive herbs, pressed into cakes, and left to ferment naturally until it develops the yellow bloom of beneficial mold. Once dried, it has traditionally been used, often stir-fried first, to support digestion after heavy or greasy meals and to ease the fullness and discomfort that can follow overeating. It appears as a supporting ingredient in classic formulas such as Bao He Wan, where it works alongside hawthorn and other carminative herbs.

In tradition.

Medicated Leaven has a long history in Chinese herbal medicine as a way of helping the body break down a meal that sat too heavy, too rich, or too starchy. It is made much like a koji or tempeh starter, wheat bran or flour is mixed with the fresh juice or powder of several digestive herbs, pressed into cakes, and left to ferment naturally until it develops the yellow bloom of beneficial mold. Once dried, it has traditionally been used, often stir-fried first, to support digestion after heavy or greasy meals and to ease the fullness and discomfort that can follow overeating. It appears as a supporting ingredient in classic formulas such as Bao He Wan, where it works alongside hawthorn and other carminative herbs.

Traditional preparations.

Safety.

This fermented compound is typically made with wheat bran, so avoid it if you have a wheat or gluten sensitivity. It has traditionally been avoided in early pregnancy in Chinese medicine practice.