Witnessed by: TCM
Fermented soybean (Glycine max), of the Fabaceae family. Annual leguminous crop; native range: cultivated across China and East Asia from wild ancestors of the region. Globally recognized as dan dou chi (淡豆豉) in Chinese, and prepared soybean, soybean, black soybean (hei da dou) in English. The part used is fermented, prepared seed. Wrinkled blackish beans with a soft, savoury, faintly aromatic taste from the ferment.
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.
FERMENTED SOYBEAN
IDENTITY
Name
- Common
- fermented soybean
- Scientific name
- Glycine max (L.) Merr.
- Family
- Fabaceae
Form
- Part used
- fermented, prepared seed
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- pungent · sweet · bitter
Temperature
- TCM
- cool
Affinity
where in the body it travels
Organs / channels
- TCM
- Lung · Stomach
PRACTICE
Virtue
Actions
- TCM
- releases the exterior and vents heat, relieves irritability and restlessness
Cautions
- Contraindications
- generally well tolerated; use thoughtfully according to whether a cooling or warming preparation is called for
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