Introduction of Er Cha:Cutch, Black Catechu or Catechu.
✵The article gives records of the herb Cutch, Black Catechu, its English name, Latin name, property and flavor, its botanical source one plant species, ①.Acacia catechu (L.f.) Willd., with a detailed introduction to the botanical features of this plant species, the growth characteristics, and ecological environment of this plant species, the features of the herb Cutch, Black Catechu, its pharmacological actions, medicinal efficacy, and administration guide.
Catechu(Cutch,Black Catechu).
Pin Yin Name: ér Chá.
English Name: Cutch, Black Catechu.
Latin Name: Catechu.
Property and flavor: slightly cold nature, tastes bitter, puckery.
Brief introduction: The herb Catechu is a dry extract prepared from the peeled stem and branches of Acacia catechu (L.f.) Willd., used externally as an astringent for chronic ulcer, eczema, and traumatic bleeding. The herb is commonly known as Catechu, Cutch, Black Catechu, ér Chá.
Botanical source: Common herbal classics and other famous herbal classics defined the herb Catechu (Cutch, Black Catechu) as the dry sap paste prepared from the peeled stem and branches of the plant species Acacia catechu (L.f.) Willd. It is a plant of the Acacia Mill genus, the Fabaceae family (Leguminosae, Papilionaceae, legume, pea family) of the Rosales order. This commonly used species is introduced:
Acacia catechu (L.f.) Willd.
Botanical description: The plant, Acacia catechu (L.f.) Willd is also known as Mimosa catechu L.f., is commonly known as ér Chá. It is a deciduous small tree, and the small tree grows up to 6~13 meters high; the bark is brown, often cracks in stripes, and flaky, but does not fall off; Branchlets are pubescent. Bipinnately compound leaves, alternate, 6-12 cm long; often have a pair of flat, brown hooked spines under the stipule (peraphyllum); there are glands near the base of the primary petiole and several pairs of pinnae on the rachis tip (rhachis tip); rhachis is covered with long pilose; 10–30 pairs of pinnae; 20–50 pairs of lobules (leaflets), linear (filate), 2-8 mm long, width is 1-1.5 mm, leaf edges are covered with sparse hairs.
Racemes are axillary, calyx is tubular, the upper part is 5-lobed, has sparse hairs; 5 flower petals, yellow or white, lanceolate or oblanceolate, 2–3 times the length of the calyx, covered with sparse hairs; many stamens, filaments are separate, stretch beyond the corolla; 1 pistil, ovary is superior, ovate-oblong, style is thin and long.
Legumes (pods) are strip-shaped, 5-12 cm long, width is 1-1.8 cm, brown, glossy, crack (dehiscent), carpopodium is 3-7 mm long, front end has rostrum (beak), puce (purple-brown). 3–10 seeds. Its flowering period is from April to August, and the fruiting period is from September to January of the following year.
Ecological environment: The small tree is mainly distributed in southern Yunnan and is cultivated on Hainan Island, China.
Growth characteristics: Acacia catechu grows in tropical areas, it prefers warm and moist environments, is not tolerant of cold, and should choose a sunny slope for cultivation. The average temperature of the whole year in its main producing area is 21.2~21.7 °C (Celsius, or 70.16~71.06 degrees Fahrenheit), the uttermost lowest temperature is -0.5–2.8 °C (Celsius, or 31.1~37.04 degrees Fahrenheit), yearly precipitation is 1,200–1,500 mm, and the relative humidity (RH) is 83%–85%. The plant is a light-demanding plant and needs sufficient sunlight, and its seedlings are afraid of shade from other plants. It is appropriate to choose a sunny field with deep soil layers, loam, or light clay with good drainage for cultivation.
Characters of herbs: The herb is a nearly square block, or irregular lump, in different sizes. The surface is brown or dark brown (black brown), smooth or rimous, and slightly glossy (lustrous). The texture of the herb is crisp and fragile (easily broken), and the fracture surface is irregular, glossy, and punctate (alveolate). The herb is odorless, it tastes puckery, bitter, and then slightly sweet. The herb of a better grade is black and slightly brownish, not broken or parched, and tastes slightly bitter and puckery.
Pharmacological actions: ①.hepatoprotective effect and choleretic effect; ②.the influence on the immune function; ③.inhibition of intestinal movement and anti-diarrhea effect; ④.hypoglycemic activity; ⑤.anti-pathogenic microorganisms: catechu has an inhibitory effect on Staphylococcus aureus, Staphylococcus albicans, beta-hemolytic streptococcus, Candida albicans, Pseudomonas aeruginosa, diphtheria bacillus, Bacillus proteus, Shigella dysenteriae, Bacillus typhi, also has a significant inhibitory effect on other viruses and some fungi, etc.
Medicinal efficacy: Promoting blood circulation to relieve pain, hemostasis and promoting granulation (stanch bleeding and promote tissue regeneration), astringing dampness and sores, clearing lung and eliminating phlegm, clearing heat and dissipating phlegm. It is indicated for fall injury, bleeding wound, hematemesis (spitting blood), epistaxis (nose bleeding or bleeding from five sense organs or subcutaneous tissue), unhealing sore and ulcer (ruptured abscess resistant to healing), eczema, wet sore, ulcerative gingivitis (gingival malnutrition), aphtha (oral ulcer), hematuria (passing blood in urine), hemafecia (hematochezia, passing blood in stool), metrorrhagia (flooding), cough with lung heat, hemorrhoids, carbuncle swelling, cough with phlegm heat, etc.
Administration of Catechu (ér Chá):
Reference:
Administration Guide of Catechu (ér Chá)
TCM Books:
①.Internally: 1~3 grams, decoct it wrapped;mostly prepare to pill, powder. Externally:proper amount; ②.Internally:water decoction, 0.9~3 grams;or prepare to pill, powder. Externally:proper amount, prepare to finely ground herb powder, sprinkle apply, or mixed and apply stick.
Article Links.
URL QR code:
References:
1.Introduction of Er Cha:Cutch, Black Catechu or Catechu.
✵The article gives records of the herb Cutch, Black Catechu, its English name, Latin name, property and flavor, its botanical source one plant species, ①.Acacia catechu (L.f.) Willd., with a detailed introduction to the botanical features of this plant species, the growth characteristics, and ecological environment of this plant species, the features of the herb Cutch, Black Catechu, its pharmacological actions, medicinal efficacy, and administration guide.
Pin Yin Name: ér Chá.
Botanical description: The plant, Acacia catechu (L.f.) Willd is also known as Mimosa catechu L.f., is commonly known as ér Chá. It is a deciduous small tree, and the small tree grows up to 6~13 meters high; the bark is brown, often cracks in stripes, and flaky, but does not fall off; Branchlets are pubescent. Bipinnately compound leaves, alternate, 6-12 cm long; often have a pair of flat, brown hooked spines under the stipule (peraphyllum); there are glands near the base of the primary petiole and several pairs of pinnae on the rachis tip (rhachis tip); rhachis is covered with long pilose; 10–30 pairs of pinnae; 20–50 pairs of lobules (leaflets), linear (filate), 2-8 mm long, width is 1-1.5 mm, leaf edges are covered with sparse hairs.
Ecological environment: The small tree is mainly distributed in southern Yunnan and is cultivated on Hainan Island, China.
Characters of herbs: The herb is a nearly square block, or irregular lump, in different sizes. The surface is brown or dark brown (black brown), smooth or rimous, and slightly glossy (lustrous). The texture of the herb is crisp and fragile (easily broken), and the fracture surface is irregular, glossy, and punctate (alveolate). The herb is odorless, it tastes puckery, bitter, and then slightly sweet. The herb of a better grade is black and slightly brownish, not broken or parched, and tastes slightly bitter and puckery.
URL QR code:
