charred malt

Charred malt, known as Jiao Mai Ya in Traditional Chinese Medicine (TCM), is a processed form of germinated barley (Hordeum vulgare L.). It is prepared by stir-frying malt until it is charred, which enhances its digestive properties. In TCM, it is primarily used to address food stagnation, particularly from overconsumption of starchy foods, and to alleviate symptoms like abdominal distension and pain. It is also noted for its ability to stop lactation. Its actions are primarily associated with the spleen and stomach meridians, promoting digestion, invigorating the spleen, and resolving stagnation.

Other names

焦麦芽Jiao Mai Ya