Seabuckthorn Fruit Classic Formulas … Natural Herb Library

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Stops cough and transforms phlegm - Sha Ji is used when chronic cough, difficult sputum, or weak recovery follows lingering phlegm accumulation.
Promotes digestion and relieves food stagnation - it appears when appetite is poor, the abdomen feels full, and weak digestion mixes with retained food.
Invigorates blood and disperses stasis - traditional use extends to chest discomfort, amenorrhea, and traumatic bruising where stagnant blood is part of the picture.
Generates fluids while remaining food-like - the sour fruit has long occupied a border zone between medicinal herb, tonic food, and restorative concentrate.

Sha Ji Gao - concentrated sea-buckthorn paste traditionally used for chronic cough with phlegm and weak recovery after respiratory illness.
Digestive formulas pair Sha Ji with Shan Zha or Shen Qu when food retention, abdominal pain, and poor appetite occur together.
Blood-moving formulas combine it with herbs such as Dan Shen or Tao Ren when chest pain, traumatic bruising, or menstrual stasis are part of the presentation.

Modern Chinese pharmacopoeial tradition emphasizes Sha Ji for relieving cough, aiding digestion, promoting circulation, and resolving blood stasis rather than for generic tonification.
Tibetan and Mongolian medical traditions also preserve sea buckthorn as a food-medicine plant used for respiratory, digestive, and restorative purposes.