Witnessed by: TCM
Chinese quince (Chaenomeles speciosa), of the Rosaceae family. Spiny deciduous shrub with scarlet spring flowers; native range: central and eastern China. Globally recognized as mu gua (木瓜), xuan mu gua (宣木瓜) in Chinese, and flowering quince, Chinese flowering quince in English. The part used is fruit. Hard fragrant fruit, sliced red-brown, intensely sour and astringent.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
CHINESE QUINCE
IDENTITY
Name
- Common
- Chinese quince
- Scientific name
- Chaenomeles speciosa (Sweet) Nakai
- Family
- Rosaceae
Form
- Part used
- fruit
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- sour (astringent, aromatic)
Temperature
- TCM
- warm
Affinity
where in the body it travels
Organs / channels
- TCM
- Liver · Spleen
PRACTICE
Virtue
Actions
- TCM
- relaxes the sinews, unblocks the channels, harmonizes the Stomach, transforms dampness, checks vomiting and diarrhea
Cautions
- Contraindications
- internal heat with scanty painful urination; classical texts warn that overuse harms the teeth and bones through its extreme sourness
- Toxicity
- none notable at customary dose
This is the card. Sign in for the full four-tradition entry — the aligned TCM · Ayurveda · Western · Unani reading, actions, dosing and cautions.