What is the TCM thermal nature of Malva nut?

Malva nut (Pang Da Hai) is classified as Sweet and cold; Lung, Large Intestine channels in Traditional Chinese Medicine.

Where is Malva nut documented in classical TCM texts?

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

Malva nut

Q: What are the traditional TCM uses of Malva nut?

In TCM, Malva nut is traditionally used for: Clears heat, moistens lungs, benefits throat and opens voice, moistens intestines and unblocks bowels.

Pang Da Hai · 胖大海 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-09-05

📋 TCM Classification

Thermal Nature & Flavor: Sweet and cold; Lung, Large Intestine channels

Chinese Name: 胖大海

Traditional Uses in Chinese Medicine

Clears heat, moistens lungs, benefits throat and opens voice, moistens intestines and unblocks bowels.

Chinese pharmacopoeia: 清热润肺，利咽开音，润肠通便。

Classical References

Food Therapy Applications

In TCM food therapy, Malva nut 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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