Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 636 years ago) 《普济方》 |
|---|---|
| Traditional knowledge – formula |
汉椒四十九粒 黑豆十四粒 乌梅二个（ 打破） 甘草节三寸（ 碎） |
| TKRC | Z01A/D220027033(青花椒) / Z01A/D217033056(梅) / |
| IPC | A61K36/75(芸香科) / A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / A61K36/758(花椒属，例如花椒) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 乌椒煎 0.50 (2) | 川椒乌梅汤 0.50 (2) | 蜀椒汤 0.50 (2) | 乌梅汤 0.40 (2) | 椒梅丸 0.40 (2) |
| 薏苡汤 0.40 (2) | 化虫丸 0.40 (2) | 豆苏汤 0.40 (2) | 二豆饮 0.33 (2) | 甘草饮 0.33 (2) |
| 下瘵虫方 0.33 (2) | 橘叶青盐汤 0.33 (2) | 下虫散 0.33 (2) | 椒梅汤 0.33 (2) | 下虫煎 0.33 (2) |
| 椒梅丸 0.33 (2) | 黄连安蛔汤 0.33 (2) | 清中安蛔汤 0.29 (2) | 安蛔理中汤 0.29 (2) | 桃梅煎 0.29 (2) |
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