Composition
Pei Pa Koa is made up of a blend of herbal ingredients including the fritillary bulb (Fritillariae cirrhosae, Chinese: 川貝母), loquat leaf (Eriobotrya japonica, Chinese: 枇鈀葉), ladybell root (Adenophora stricta, Chinese: 南沙參), Indian bread (Wolfiporia extensa, Chinese: 茯苓), pomelo peel (Citrus maxima, Chinese: 化橘紅), chinese bellflower root (Platycodon grandiflorum, Chinese: 桔梗), pinellia rhizome (Pinellia ternata, Chinese: 半夏), Schisandra seed (Schisandra chinensis, Chinese: 五味子), Trichosanthes seed (Trichosanthes cucumerina, Chinese: 瓜蔞子), coltsfoot flower (Tussilago farfara, Chinese: 款冬花), thinleaf milkwort root (Polygala tenuifolia, Chinese: 遠志), bitter apricot kernel (Prunus armeniaca, Chinese: 苦杏仁), fresh ginger (Zingiber officinale, Chinese: 生薑), licorice root (Glycyrrhiza uralensis, Chinese: 甘草), and menthol in a syrup and honey base; giving the cough syrup a favorable taste.
Read more about this topic: Nin Jiom Pei Pa Koa
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