NIN JIOM PEI PA KOA

Nin Jiom Pei Pa Koa is made up of more than 10 natural ingredients, highlighting medlar, ginger, licorice, bitter apricot kernel, mint, bay leaf, seeds and various roots, in a thick base of honey, which gives the syrup a very dark and very thick in texture, with a pleasant sweet flavor. It is mainly used as a reliever for dry coughs, but its indications include pain relief and throat irritation and hoarseness. As an anecdote, note that there are opera singers who have this syrup in their medicine cabinet and use it as a preventative to care for their vocal cords before a performance. It has an emollient effect on the throat (reduces inflammation and discomfort) and is also an expectorant for the respiratory system. It also has beneficial effects for the digestive system, which, as I pointed out in the previous post, is closely related to the lung in Traditional Chinese Medicine. There are two possibilities of taking the syrup: – In the form of a hot drink: Dissolve a tablespoon in a cup of hot water that does not boil. The temperature of the water must allow it to be taken without having to leave a resting time. – Undissolved. Take a tablespoon of the syrup directly. Because of its thickness, there may be people who find it a bit uncomfortable (hence the first option). However, the taste is very pleasant thanks to the strong presence of honey. It is advisable to take 3 tablespoons of syrup a day 1-1-1. In case of nocturnal coughing fits, the dose of one tablespoon can be repeated. It does not cause drowsiness, but allows you to rest by calming the cough quickly.