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fried malt
- Development stage
- Unknown
- Administration
- Oral
01
Overview
Fried malt refers to the processed form of germinated barley (Hordeum vulgare) that has been stir-fried or roasted. In Traditional Chinese Medicine (TCM), it is known as "Mai Ya" and is used primarily to promote digestion, strengthen the stomach, and relieve food stagnation. Fried malt contains an amylopsin activator—identified as calcium nitrate with a small amount of sodium chloride—which may explain its digestive benefits[2][3]. It is commonly used for indigestion, abdominal distension due to poorly digested carbohydrates or cereals, poor appetite from spleen weakness, and undigested milk in children[3][4]. Fried malt also appears in postpartum tonics and formulas for abdominal tightness after childbirth but should be avoided by lactating women as it can restrain milk production[3][4]. It is included in several classic TCM formulas such as Da Shan Zha Wan and Mu Xiang Shun Qi Wan[3].
- Other names
- Jiao Mai YaMai YaFructus Hordei GerminatusHordeum GerminansMalted Barley (fried)stir-fried malt
02
Targets
AMY (Pancreatic alpha-amylase)
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