Chaenomeles, Chinese Quince, Mu Gua 木瓜 Chinese Quince, Flowering Quince, ChaenomelesMu Gua (TCM)Bse yab  བསེ་ཡབ (Tibetan) Duhamel du Monceau, H.L., Traité des arbres et arbustes, 1815 Chaenomeles speciosa(Photo by MOs810) (Wikimedia) Botanical name: Chaenomeles spp. C. lagenaria C. speciosa (Bengal Quince) C. sinensis (Chinese Quince) In Tibetan Medicine, C. speciosa (Bengal Quince) is most used. Parts used: Fruit Temperature & Taste: Warm, dry. Sour, Sweet (Cool in Tibetan Medicine) Classification: D. Clear Wind and Damp Uses: 1. Harmonises the Stomach, Clears Damp: (TCM, Tibet, Ayurveda)-poor appetite, indigestion, vomiting, diarrhea-abdominal pain and cramping-chronic Stomach disorders including Ulcers in Tibetan Medicine2. Clears Phlegm and Damp: (TCM, Ayurveda)-Damp obstructing Stomach or Abdomen-Edema, Swelling of the Legs3. Resolves Food Stagnation: (TCM, Tibet)-Indigestion with foul breath and coated tongue from Food Stagnation-used for Dark Phlegm in Tibetan Medicine4. Relaxes the Sinews, Clears Obstructions of the Channels: (TCM, Tibet, Ayurveda)-Pain, weakness or cramping of the lower back and lower limbs-numbness, atrophy or hypertonicity of the sinews and ligaments-Wind-Damp painful obstruction; Arthritis, Ankylosis-Ear disorders (loss of hearing, tinnitus) in Tibetan Medicine Dose: Decoction: 6–12 grams Preparation: 1. It is washed, steamed, cut into thin slices, then sun-dried Substitutes: 1. In Tibetan Medicine, Mango fruit is viewed as…

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