Product Overview
Parts used: Dried germinated ripe fruit
TCM category: Herbs that relieve Food Stagnation
TCM nature: Neutral
TCM taste(s): Sweet
Meridian affinity: Spleen Stomach
Scientific name: Hordeum vulgare
Other names: Germinated barley, Barley sprouts
Use of malt (Mai Ya) in TCM
Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitionner, they will be best able to guide you.
Preparation: Wash the germinated barley sprouts and dry them
Dosage: 9 - 15 grams
Main actions according to TCM*: Assists the Stomach to move Food Stagnation. Strengthens the Spleen. Stops the flow of mother's milk. Assists in the smooth flow of Liver Qi.
Primary conditions or symptoms for which malt may be prescribed by TCM doctors*: Loss of appetite Galactostasis Indigestion Abdominal pain Abdominal colic Abdominal bloating
Contraindications*: This herb should not be used during pregnancy, by nursing mothers who do not wish to reduce their milk volume or those without Food Stagnation.
Common TCM formulas in which malt are used*:
For severe Food Stagnation with indigestion combine malt with hawthorn berries (Shan Zha) and medicated leaven (Shen Qu).
For Spleen deficiency with lack of appetite and fatigue combine malt with atractylodes rhizomes (Bai Shu) and codonopsis roots (Dang Shen).
For swollen, painful breasts after weaning combine malt with medicated leaven (Shen Qu).
Key TCM concepts behind malt (Mai Ya)'s properties
In Traditional Chinese Medicine (TCM), malt are plants that belong to the 'Herbs that relieve Food Stagnation' category. These herbs typically possess digestive and Food moving properties as they relate to the Stomach and Spleen. Some of these herbs are high in digestive enzymes and have varying specific abilities to help with the digestion of food.
Furthermore malt are plants that are Neutral in nature. This means that malt typically don't affect the balance in your body. Balance between Yin and Yang is a key health concept in TCM. Eating too many "Hot" (Yang) ingredients can lead to an imbalance whereby one has a Yang excess. The inverse is true as well: too many "Cold" (Yin) ingredients can lead to a Yin excess. The Neutral nature of malt means that you don't have to worry about that!
Malt also taste Sweet. The so-called "five elements" theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Sweet ingredients like malt tend to slow down acute reactions and detoxify the body. They also have a tonic effect because they replenish Qi and Blood.
The tastes of ingredients in TCM also determine what organs and meridians they target. As such malt are thought to target the Spleen and the Stomach. In TCM the Spleen assists with digestion, blood coagulation and fluid metabolism in the body. The Stomach on the other hand is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine.
Use of malt (Mai Ya) as food
Malt are also eaten as food. It is used as an ingredient in dishes such as Beer or Malted milkshake.
