#Kotkraduk

To anyone familiar with the fragrant world of traditional Thai and Chinese herbal medicine, few roots embody such history and medical promise as kot kraduk (โกฐกระดูก), known scientifically as Aucklandia lappa DC. and in Chinese as mu xiang (木香). With its distinctive aromatic qualities, kot kraduk—once procured chiefly from trade routes stretching into the Himalayas—has been renowned for centuries across Asia as a mainstay of herbal prescriptions for digestive, pain, and inflammatory conditions. As scientific advances probe the truths behind ancient healing, kot kraduk emerges as a fascinating case where tradition and research meet.

Kot kraduk, or gok kraduk in Thai, is Aucklandia lappa DC, known in Chinese as mu xiang. This aromatic root has long been valued in traditional Thai and Chinese medicine for digestive comfort, pain relief, and inflammatory symptoms. Today, researchers are exploring how ancient knowledge aligns with modern science, offering a fascinating look at how herbal medicine evolves.

The plant’s story is deeply entwined with Thai culture. For generations, healers in Ayutthaya and across Bangkok and Chiang Mai have used dried kot kraduk as part of simple blends and complex formulas. It stands as a symbol of trust in natural remedies and a link between past and present. Modern studies from labs to early clinical trials are beginning to clarify why this “bone-like” root remains a staple in herbal pharmacopoeias.