Nin Jiom Pei Pa Koa

King-to Nin Jiom Pei Pa Koa (Chinese: 京都念慈菴川貝枇杷膏; pinyin: Jīngdū niàn cí ān chuānbèi pípá gāo), commonly known as Nin Jiom Pei Pa Koa or simply Nin Jiom Herbal Cough Syrup, is a traditional Chinese natural herbal remedy used for the relief of sore throat, coughs, hoarseness and aphonia. It is a throat demulcent and expectorant.

The Logo of King To Nin Jiom (read from right to left)
Pei Pa Koa

Naming

In the name of the company, king-to means "capital", referring to Peking, and nin jiom means "in memory of my mother";[1] hence, it stresses the important virtue of filial piety. Pei pa koa means "loquat syrup".

The product is marketed under the brand name Cap Ibu dan Anak (Malay for "Mother and Son Brand", referring to the brand's logo) in Malaysia[2] and Indonesia, also acronymed as OBIDA (as in Obat Ibu dan Anak) in the latter country.[3]

History

The formula for pei pa koa was reportedly created by Dr. Ip Tin-See, a Ch'ing Dynasty physician born in 1680.[4][5] Yang Chin, a county commander, asked Doctor Ip to treat his mother's persistent cough. They were so impressed that they created a factory to mass-produce it.[1] In 1946, the Yang family sold the business to Tse Sui-Bong, a medicine practitioner, who founded the Nin Jiom Medicine Manufactory. The company was formally incorporated in 1962, and continue to manufacture and sell the product worldwide.[6]

Pei pa koa had annual sales of HK$350 million in 2014.[1]

Effectiveness

A study at the China Academy of Traditional Chinese Medicine published in a 1994 article, "Pharmacological studies of nin jion pei pa koa", states that Nin Jiom Pei Pa Koa had significant cough relieving and sputum removing effects. In four acute or sub-acute inflammatory models, the anti-inflammatory effect was marked.[7]

Composition

Pei pa koa is made up of a blend of herbal ingredients[8] including the fritillary bulb (Bulbus fritillariae cirrhosae, 川貝母), loquat leaf (Eriobotrya japonica, 枇鈀葉), ladybell root (Adenophora stricta, 南沙參), Indian bread (Wolfiporia extensa), 茯苓), pomelo peel (Citrus maxima, 化橘紅), chinese bellflower root (Platycodon grandiflorum, 桔梗), pinellia rhizome (Pinellia ternata, 半夏), Schisandra seed (Schisandra chinensis, 五味子), Trichosanthes seed (Trichosanthes cucumerina, 瓜蔞子), coltsfoot flower (Tussilago farfara, 款冬花), thinleaf milkwort root (Polygala tenuifolia, 遠志), bitter apricot kernel (Prunus armeniaca, 苦杏仁), fresh ginger (Zingiber officinale, 生薑), licorice root (Glycyrrhiza uralensis, 甘草),[9] and menthol in a syrup and honey base.

Delivery

It is common to take the preparation right from the bottle and served by tablespoon. It can also be prepared as a drink, by dissolving a tablespoon in hot water.

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See also
  • Cough medicine

References
  1. Shea Driscoll (October 9, 2014). "5 things about Chinese herbal syrup Nin Jiom Pei Pa Koa". The Straits Times. Retrieved November 14, 2014.
  2. Malaysian Business, Issues 1-6. New Straits Times Press (Malaysia), 1997. p.32
  3. "OBIDA, Obat Cap Ibu Dan Anak". Retrieved 1 January 2018.
  4. Dharmananda, Subhuti; Dorr, Christopher. "Nin Jiom Pei Pa Koa - Chinese cough syrup". www.itmonline.org. Institute for Traditional Medicine, Portland, OR. Retrieved 5 January 2018.
  5. "Nin Jiom Medicine Manufactory". Hong Kong General Chamber of Commerce. Retrieved 5 January 2018.
  6. Ali F. Farhoomand, (2005). Small Business Management and Entrepreneurship in Hong Kong: A Casebook. Hong Kong University Press. ISBN 9789622097582. p.48
  7. Li, Z. L., Dai, B. Q., Liang, A. H., Li, G. Q., Yang, Q., & Xue, B. Y. (1994). Pharmacological studies of nin jion pei pa koa. China journal of Chinese materia medica (Zhongguo Zhong yao za zhi), 19(6), 362-5.
  8. "Nin Jiom Pei Pa Koa". Nin Jiom. Archived from the original on 14 July 2011.
  9. "Chinese herb dictionary, Complementary and Alternative Healing University". alternativehealing.org. Retrieved 5 January 2018.
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