Galla, Galls, Wu Bei Zi 五倍子 Oak or Aleppo Gall–Mazu (Unani)–Majuphalaka, Mayaphala (Ayurveda)–Mo Shi Zi (TCM)Chinese Gall (Rhus): Galla chinensis–Wu Bei Zi (TCM)–Galla Rhois–Karkatashringe (Ayurveda)–Kakrasingi (Unani) Gart der Gesundheit, Cuba, 1485 Oak GallKrauterbuch, Lonitzer, 1578 Oak GallMedical Botany, Bohn, 1832 Some of the Gall varieties from Tabernaemontanus (1664) Oak Galls (Adam, 2016) Chinese Galls (Rhus) (Adam, 2024) Botanical name: A number of Galls have been used: Oak Gall, ‘True’, European or Turkish Galls: infection of Adleria (syn. Cynips) gallae-tinctoriae on Quercus infectoria Chinese or Japanese Galls: infection of Melaphis chinensis or Schlectendalia chinensis on Rhus chinensis, R. potaninii and R. punjabensis English Galls: formed by Adleria kollari on Quercus robur Hungarian Galls: produced by Cynips lignicola on Quercus robur Pistacia Galls: Galls obtained from Pistacia integerrima (syn. P. chinensis, Rhus integerrima) or Rhus succedanea. These are used in Ayurveda and Unani medicine, but Chinese galls are also recognised. Parts used: Gall nuts from the insects which have infected the above-named trees“Its best variety is unripe heavy and hard” (Avicenna) Temperature & Taste: Cold, very dry. Salty, Sour, slightly Sweet aftertaste.Li Shi Zhen said it is Warm. Classifications: 2N. REPELLENTS.  2O. ASTRINGENT.  2Z. CICATRIZING4i. UTERINE Uses: 1. Astringes to Stop Leakage…

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