What is the TCM thermal nature of Malt?

Malt (Mai Ya) is classified as Neutral, Sweet; Spleen, Stomach in Traditional Chinese Medicine.

Where is Malt documented in classical TCM texts?

Malt appears in the Shennong Bencao Jing (~200 CE) and has been documented in TCM pharmacopoeia for over 1,800 years.

Malt

Q: What are the traditional TCM uses of Malt?

In TCM, Malt is traditionally used for: Promotes Qi movement and digestion, strengthens the Spleen and Stomach, stops lactation and reduces breast distension.

Mai Ya · 麦芽 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-09-05

📋 TCM Classification

Thermal Nature & Flavor: Neutral, Sweet; Spleen, Stomach

Chinese Name: 麦芽

Traditional Uses in Chinese Medicine

Promotes Qi movement and digestion, strengthens the Spleen and Stomach, stops lactation and reduces breast distension.

Chinese pharmacopoeia: 行气消食，健脾开胃，回乳消胀。

Classical References

Food Therapy Applications

In TCM food therapy, Malt is traditionally incorporated into daily meals:

Congees (rice porridges): Slow-cooked with rice to support Spleen and Stomach function
Soups and broths: Combined with other food-grade herbs for seasonal wellness
Herbal teas: Steeped as a single herb or in compound tea formulas

Note: The above describes traditional food therapy use. It does not constitute medical advice. Consult a qualified TCM practitioner for personalized guidance.

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