Pang Da Hai known by the scientific name sterculia, or the more casual name malva nut, is used in Traditional Chinese Medicine (TCM) to treat varying conditions. A fundamental principle in TCM is the balance of Yin and Yang. Pang da hai, with its cold nature, is suitable for individuals experiencing excessive heat or a Yang excess. By cooling the body and replenishing Yin, it helps restore harmony and balance.
Additionally, Pang Da Hai can be used for individuals with an abundance of phlegm. Phlegm, in TCM, is not solely a respiratory condition but rather a manifestation of fluid stagnation. It often originates in the spleen and can migrate to the lungs, where it may thicken and become pathological. As the condition progresses, it can transform from a cool to a hot state. Pang Da Hai, being a cold-natured herb, is particularly effective in treating the later, hot and dry stages of phlegm stagnation.
Other benefits of Pang Da Hai may include:
Diuresis and Detoxification: Pang Da Hai is renowned for its diuretic properties, helping to eliminate excess fluids and toxins from the body.
Smooth Bowel Movements: It can alleviate constipation by promoting regular bowel movements.
Skin Health: Pang Da Hai may improve skin conditions, such as acne and eczema.
Respiratory Health: It may help alleviate respiratory issues like cough and phlegm.
We’ve curated two delicious recipes for you to try. Pang da hai can be purchased at local Asian markets, or you can find it online. In addition to being used in tea, Pang Da Hai can also be used in a traditional dessert soup, or tong sui. Whichever recipe you try, you’re bound to see why this mildly sweet and powerful ingredient has been in use for centuries.
Pang Da Hai Tea
Ingredients:
2 pang da hai nuts*
8 - 10 oz boiling water
Directions
Place dried pang da hai nuts in a mug and boil water
Pour boiling water over pang da hai nuts (do not boil the nuts IN the water)
Let steep for 2 - 3 minutes
Once the nuts have rehydrated, remove the pit and skin
Boiling water can be added 2 - 3 times to the same nuts.
*Do not exceed more than 3 pang da hai nuts in one day.
Tong Sui: Medicinal Dessert Soup
Ingredients
1 dried snow fungus (Tremella mushroom)
5 dried jujube (Red date or Chinese date)
5 pang da hai nuts
1 Asian pear, cored and cut into bite sized pieces
Cold water
Instructions
Soak the snow fungus, root side down, in a bowl of cold water for about 15 minutes to soften.
In a separate bowl, rehydrate the pang da hai by covering with boiling water and allowing them to steep for 2 - 3 minutes.
Rinse the jujubes and slice in half, set aside.
Core the Asian pear and cut into bite sized pieces, set aside.
After 15 minutes, using kitchen scissors, cut around the hard root portion of the snow fungus and discard. Tear or cut the softened snow fungus into bite size pieces, set aside.
Once the pang da hai is rehydrated, remove the pits and seeds, set aside.
In a large pot, add all ingredients, snow fungus, jujubes, rehydrated pang da hai, and asian pear and cover with cold water.
Cover and bring to a boil for one minute.
Lower heat and simmer for 40-45 minutes, until the soup turns deep orange or sweetens to your liking. If the water gets too low after simmering, or if upon taste-testing you find it too sweet, you can add in additional boiling water at any stage.
Serve immediately while warm.
References
Jin G, Jin LL. Chinese herbs for pharyngitis including covid-19-related Sore Throat. Chinese medicine and natural products. 2022;02(04). doi:10.1055/s-0042-1759765
Nugraha AS, Triatmoko B, Wangchuk P, Keller PA. Vascular Epiphytic Medicinal Plants as Sources of Therapeutic Agents: Their Ethnopharmacological Uses, Chemical Composition, and Biological Activities. Biomolecules. 2020;10(2):181. Published 2020 Jan 24. doi:10.3390/biom10020181
Mahmood Brobbey Oppong, Yang LI, Prince Osei Banahene, Shi-Ming FANG, Feng QIU, Ethnopharmacology, phytochemistry, and pharmacology of Sterculia lychnophora Hance (Pangdahai), Chinese Journal of Natural Medicines, Volume 16, Issue 10, 2018, Pages 721-731, ISSN 1875-5364, https://doi.org/10.1016/S1875-5364(18)30112-2.