Ground Sichuan Pepper Porridge

[Puji Fang (Universal Relief Prescriptions)]

This book was compiled by Zhu Su, Prince of Zhou, along with Professor Teng Shuo and Chief Secretary Liu Chun during the early Ming Dynasty. Zhu Su was the fifth son of Emperor Zhu Yuanzhang, the founder of the Ming Dynasty. Initially conferred the title of Prince of Wu, he was later redesignated as Prince of Zhou in the 11th year of the Hongwu reign. Zhu Su was “studious and literate, attentive to the people’s affairs, and once authored the Jiuhuang Bencao (Famine Relief Herbal).” He extensively referenced medical prescriptions from renowned scholars throughout history, incorporating materials from various biographies, miscellaneous writings, as well as Taoist and Buddhist texts, to serve as the chief editor of the Puji Fang (Universal Relief Prescriptions). As a result, this book embodies the medical experiences of the broad masses of people before the early Ming Dynasty. The entire work comprises 426 volumes, encompassing 1960 discussions, 2175 categories, 778 methods, and 61,739 prescriptions. In terms of content, it stands as the largest medical prescription book in Chinese history. Specifically, volumes 257 to 259 are dedicated to the section on dietary therapy, featuring an extensive collection of medicinal porridges. The book categorizes wellness and includes a total of 180 medicinal porridge prescriptions, with numerous discussions on the significance of dietary therapy: “The foundation of sustaining life must rely on food, while the swift relief of ailments must depend on medication. Those unaware of proper dietary practices cannot preserve their health, and those ignorant of medication cannot support wellness.” “Food can expel pathogens and soothe the internal organs, uplift the spirit and refresh the mind, thereby nourishing the blood and qi. Those who can use food to support occasional wellness and dispel emotional distress can be considered skilled practitioners.” He conducted in-depth research on the use of medicinal porridges to support wellness: “Although rice is a single ingredient, it can be prepared into various porridges with rare and fresh colors and flavors, never tiring to consume. One must remember to use clean and sweet water from distant sources and carefully select the finest grains of millet. Dioscorea opposita (Chinese yam), Setaria italica germ (millet germ), Sorghum bicolor (broomcorn millet), Oryza sativa var. glutinosa (red glutinous rice), Oryza sativa var. glutinosa (white glutinous rice), Prunus armeniaca kernel (apricot kernel), Allium fistulosum white (scallion white), Zingiber officinale (ginger), mixed flour, vegetable essence can all be used to cook porridge. Therefore, among the hundred varieties of millet, using one stone to create porridges with fresh colors and flavors, changing and rotating the recipes, adjusting the temperature, and enjoying the unique aromas and tastes can clear the mind and uplift the spirits. Joy relaxes the qi. Considering porridge as the source of life, dietary therapy can replace half of the medication.” Jiaomian Zhou (Pepper Flour Porridge) is selected from Puji Fang, Volume 259, Section on Dietary Therapy, Dietary Therapy for Heart and Abdominal Pain.

[Porridge Composition] Zanthoxylum bungeanum 3-5 grams, white wheat flour 2-3 liang (1 liang = 50 grams), two slices of ginger.

[Efficacy and Indications] Warm the stomach and disperse cold, warm the middle-jiao and helps with occasional pain. Applicable for deficiency-cold of the Spleen and stomach, cold pain in the Heart and abdomen, stomach-cold hiccups or vomiting, as well as intestinal rumbling and diarrhea caused by exposure to cold-dampness.

[Decoction Method] First, grind Zanthoxyli Pericarpium (Sichuan pepper) into an extremely fine powder. Take an appropriate amount each time, mix it evenly with flour, add it to water to make porridge, and then add fresh ginger and boil for a short while.

[Explanation of Congee Efficacy] Zanthoxylum bungeanum, also known as Chinese prickly ash or Sichuan pepper, is the pericarp of the plant Zanthoxylum bungeanum in the Rutaceae family. Its fruit is called “Jiaomu” and is also used medicinally, with the specific function of promoting diuresis and reducing swelling.

Zanthoxylum bungeanum Maxim. (Shujiao) tastes pungent and is extremely hot in nature, possessing a potent action of warming the middle and dispersing cold. Previous practitioners believed that “pepper is a pure yang substance, adept at dispersing yin cold, capable of warming the middle and relieving pain, warming the Spleen and stopping diarrhea.” It has excellent effects on stomach pain, vomiting, hiccups, poor appetite, borborygmus, and diarrhea caused by stomach cold. Cooking Zanthoxylum bungeanum Maxim. with flour to make porridge can enhance its action of tonifying the middle and warming the stomach. According to Puji Fang (General Treatise on Therapies), Volume 258, Dietary Therapy Section, “The recipe for pepper and flour porridge is used to supports long-term cold qi, with pain and distension in the Heart and abdomen, and vomiting that helps maintain food intake. Take one fen (a traditional Chinese unit of weight) of Zanthoxylum bungeanum Maxim., removing the seeds and closed ones, stir-fry until perspiration appears, soak overnight, and then roast and grind into a powder. Take three liang (a traditional Chinese unit of weight) of white flour. Mix the pepper powder evenly into the flour and cook it in fermented soybean juice until cooked. Consume it on an empty stomach.” Adding fresh ginger to the original recipe can strengthen the action of warming the middle and improve the therapeutic effect on vomiting.

[Precautions] Zanthoxylum bungeanum is a substance with intense heat and a strong pungent odor. When used in porridge, the dosage should not be excessive, and its use should be discontinued once the wellness is supports. It is not suitable for consumption by patients with any heat-related conditions.

[Reference Materials]

[New Book on Nurturing Life for the Elderly · Volume One · Recipe 14 for supports Various wellness of the Elderly with Diet]: “Dietary supports for the elderly with weak Spleen and stomach, cold pain, irregular diarrhea, and loss of appetite: Pepper and Noodle Porridge Recipe. One liang of Sichuan pepper. Parched and pounded into powder, mixed with four liang of white flour. Stir the pepper and flour evenly and cook. Consume on an empty stomach, once a day, particularly effective.”

[Records of Dietary Differentiation, Volume II]: “Zanthoxylum bungeanum porridge, the one produced in Sichuan is the best, while that produced locally elsewhere can also be used, but it is better to use the aged variety. Grind it into a fine powder and add a small amount to the porridge. It is mainly indicated for chest and abdominal distension and fullness, cold dysentery with stabbing pain, and also for ascarids ascending to the diaphragm accompanied by restlessness and salivation.”

[Compendium of Materia Medica · Volume 25]: “Zanthoxylum bungeanum porridge dispels miasma and resists cold.”

[Discourses for the Aged in All Seasons · Volume Five]: “Zanthoxylum bungeanum porridge is made by adding fried flour to cook porridge. It warms the middle-jiao and warms the Kidneys, dispels dampness, and helps with occasional abdominal pain.”

Q1: How to make ground Sichuan pepper porridge from Puji Fang?

A1: To make ground Sichuan pepper porridge from Puji Fang, first grind dried Sichuan peppercorns into a fine powder. Then, cook a basic rice porridge and stir in about 1–2 teaspoons of the ground Sichuan pepper per serving toward the end of cooking, simmering for 5 more minutes. This method, recorded in the Ming dynasty text Puji Fang, is intended to warm the stomach and dispel cold.

Q2: What are the health benefits of ground Sichuan pepper porridge?

A2: Ground Sichuan pepper porridge offers several health benefits, including warming the spleen and stomach, alleviating cold-induced abdominal pain, and promoting digestion. According to the Puji Fang, it is traditionally used to treat conditions like vomiting, diarrhea, and poor appetite caused by internal cold. The numbing and aromatic properties of Sichuan pepper also help stimulate circulation and relieve mild pain.

Q3: How to grind Sichuan pepper for porridge effectively?

A3: To grind Sichuan pepper for porridge effectively, toast the dried peppercorns in a dry pan over low heat for 1–2 minutes until fragrant, then let them cool. Use a spice grinder, mortar and pestle, or a high-speed blender to grind them into a fine powder. Strain the powder through a fine-mesh sieve to remove any coarse husks, ensuring a smooth texture for your porridge.

Q4: Can ground Sichuan pepper porridge help with digestive issues according to Puji Fang?

A4: Yes, ground Sichuan pepper porridge is recommended in Puji Fang for digestive issues such as cold-related abdominal pain, bloating, and poor appetite. The warming nature of Sichuan pepper is believed to expel cold from the middle burner and restore gastrointestinal function. Regular consumption, as described in this Ming dynasty text, may help strengthen the spleen and alleviate discomfort.

Q5: Is ground Sichuan pepper porridge from Puji Fang suitable for daily consumption?

A5: Ground Sichuan pepper porridge from Puji Fang can be consumed daily in moderation, particularly during cold seasons or for individuals with a cold constitution. However, those with heat conditions, pregnant women, or people prone to dryness should use it cautiously. The recipe in Puji Fang advises adjusting the amount of ground pepper based on personal tolerance to avoid excessive heat or irritation.