Paeonia lactiflora (Radix Paeoniae AIba, Bai Shao or Chinese peony) originated in Siberia, and is found throughout northern Asia. Traditionally the roots were boiled and eaten in broth, and the seeds ground and used in tea.

Chinese peony root has been used for centuries in TCM, where it is used to make ‘Four Things Soup’, a female tonic traditionally used for gynecological problems as well as cramping and giddiness. It also is said to help regulate blood pressure, body temperature caused by fever, and premenstrual tension.

Paeonia is said to pacify the liver and is used to support liver functions and protect against stress ulcers. A key active ingredient is paeoniflorin, which has been shown to have a strong antispasmodic effect on mammalian intestines. Chinese peony helps to alleviate pain, regulate inflammation and control microbial balance.

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