Agarwood
Agarwood (침향, 沈香) is recorded in the Donguibogam as a qi-regulating, kidney-warming herb. Its nature is hot and its taste pungent (some sources: bitter), associated with the Spleen, Stomach, Kidney meridians. Traditional uses recorded in the text include descends rebellious qi, warms the kidney, strengthens yang, relieves pain. Caution: Hot in nature and traditionally used in small, finely ground amounts; not suited to heat-excess conditions.
Overview
Agarwood is prized precisely because it does not form naturally — the Donguibogam explains that southern gatherers would cut a wound into the tree and let years of rainwater seep in before the wood resinified enough to sink in water, the very trait that gives "chimhyang" (sinking fragrance) its name.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Descends rebellious qi
- Warms the kidney, strengthens yang
- Relieves pain
- Dispels wind-water swelling
Traditional applications recorded in the classical text
- Cold-type chest or abdominal pain
- Kidney-yang weakness
- Cold-wind numbness
- Cholera-type vomiting and diarrhea with cramping
Traditional preparation
Ground fine for pill and powder use, or added last to a decoction.
This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.
Cautions
Frequently asked questions
Why is agarwood called "sinking fragrance" (chimhyang)?
Because genuine agarwood is dense enough with resin to sink in water — the Donguibogam explains that pieces which merely float, rather than sink, were graded as a lesser variety.
How was agarwood traditionally obtained?
The Donguibogam describes cutting a wound into the tree and letting years of rainwater seep in, allowing the wood to slowly resinify before harvest — agarwood does not occur without this process.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조