TCM Glossary
Every term this site uses, explained in plain English — what it means, how to tell if it is run low, and which foods traditionally support it.
What This Glossary Is For
The recipes on this site are written in plain language, but the tradition behind them has its own vocabulary — qi, blood, dampness, yin, yang, the five flavours, the meridian routes. Most writers ask you to learn the vocabulary before the food makes sense. This site does the opposite: the recipes stand on their own, and the glossary exists for the reader who wants the vocabulary on demand.
Each term page follows the same shape whatever the subject: what the concept is, how it shows up when it is running low or running high, the foods traditionally used to support it, and the honest note — because the site's policy is that a concept like qi is worth explaining properly, and the medical claims sometimes attached to it are not worth inheriting. Where an idea overlaps with something a blood test can actually measure, the glossary says so plainly.
The Terms
Qi (Chi)
cheeVital life energy that flows through the body
Shen (Spirit)
shunThe spirit or mind that governs consciousness
Jing (Essence)
jingThe body's fundamental essence that governs growth and aging
Yin
yinThe cooling, moistening, and nourishing aspect of the body
Yang
yahngThe warming, activating, and energizing aspect of the body
Xue (Blood)
shwehThe blood that nourishes and moistens the body
Wei Qi (Protective Energy)
way cheeThe body's protective energy that defends against illness
Dampness
damp-nessA pathogenic factor causing heaviness, bloating, and sluggishness
Spleen Qi
spleen cheeThe digestive energy that transforms food into qi and blood
Liver Qi
liver cheeThe smooth flow of energy throughout the body
Kidney Jing (Kidney Essence)
kidney jingThe deep constitutional essence stored in the kidneys
Meridians (Channels)
mer-id-ee-ansThe energy pathways through which qi flows in the body
Heart Blood
hart bludThe blood that houses the Shen (spirit) in the heart
Stomach Cold
stum-uck coldA cold condition in the digestive system causing pain and poor digestion
Phlegm (Tan)
flemA turbid pathological byproduct that obstructs the body
Heat (Fire)
heetA pathogenic factor causing inflammation, redness, and agitation
Reading the Concepts in Order
The terms build on each other, and a sensible reading order is also the historical one. Start with qi (the body's energy and activity) and blood (its substance), because nearly every pattern page in the library is a story about one of the two running short. Then yin and yang for the thermostat, dampness for the heavy-after-meals end of the library, and the organ concepts — spleen qi, liver qi, kidney jing — for where the foods actually land. The guides use the same vocabulary in longer form, and the ingredient pages use it to explain why each food does what it does.
The Honest Footnote
Traditional concepts are worth understanding and worth stating plainly — and some of the things historically claimed about them are not supported by evidence. This glossary's position is the site's position: qi is not a substitute for an iron level, dampness is not a substitute for an infection workup, and a cold-hands-and-feet reading is not a diagnosis. The ideas explain a way of eating and a way of organising symptoms; they do not explain medicine away. Where a term overlaps with something measurable, the term page says so, because being told straight is precisely what this vocabulary has usually not received.
Common Questions
Do I need to learn these terms to use the recipes?
No. Every recipe page stands alone. The glossary is for the reader who wants the framework, the condition pages use it to explain why foods work, and the guides assume you have either read it or skipped it — both are fine.
Are these concepts scientific?
They are a traditional way of organising symptoms and food. Some have plausible modern analogues (blood deficiency overlaps with iron-deficiency anaemia; spleen qi overlaps with how digestion gates energy). The glossary states the traditional claim and the modern opinion separately rather than merging them.
Where should I start in the glossary?
Qi and blood — they are the two substances behind most of the library, and every other term clusters around them. From there follow the links on any term page to the condition pages and foods that use it.
Disclaimer
This website is a personal learning project and does not provide medical advice. All content is for informational and educational purposes only, based on traditional food therapy concepts and publicly available nutritional information.
- I am not a licensed physician, dietitian, or TCM practitioner. Nothing on this site should be interpreted as medical diagnosis, treatment, or prescription.
- Traditional food therapy concepts (Qi, Yin/Yang, Dampness, etc.) are cultural/philosophical frameworks, not clinically proven medical models.
- Individual responses to foods and herbs vary widely. What works for one person may not work for another, or may cause adverse effects.
- Always consult a qualified healthcare professional before making dietary changes, especially if you have a medical condition, take medications, are pregnant, or are nursing.
- If you experience persistent symptoms, seek medical attention promptly. Do not delay or disregard professional medical advice because of something you read here.
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