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Note: Temperature is determined by assigning a value from -2 to 2, where -2 is cold, -1 is cool, 0 is neutral, 1 is warm, and 2 is hot. The final temperature analysis / breakdown reflects the average temperature of all ingredients that affect the channel, multplied by the percentage of ingredients that affect the channel.

# Ingredients: 16

Temperature:

COLD x2
NEUTRAL x2
WARM x7
HOT x5

Flavors:

SWEET x6
BITTER x4
SALTY x2
SOUR x2
PUNGENT x12

Tonifies:

QI x2
YANG x6

Regulates:

QI x10
BLOOD x7
COLD x9
HEAT x2
DAMP x7
TOXINS x4
WIND x5
PHLEGM x7

Tai Yin Channels:

Chilli(1), Ginger (fresh)(1), Garlic(1), Onion(1), Scallion(1), Lime(1), Cinnamon bark(1), Cardamom(1), Lung: 50.0% (8/16)
Warm (0.56) COLD x1 WARM x3 HOT x4 TONIFY QI x1 TONIFY YANG x4	REGULATE QI x7 REGULATE BLOOD x5 REGULATE COLD x6 REGULATE HEAT x1 DAMP x6 TOXINS x3 WIND x4 PHLEGM x5

Shrimp and Prawn(1), Olive Oil(1), Chilli(1), Ginger (fresh)(1), Garlic(1), Clove(1), Turmeric(1), Lime(1), Salt(1), Cinnamon bark(1), Cardamom(1), Cumin(1), Spleen: 75.0% (12/16)
Warm (0.56) COLD x2 NEUTRAL x1 WARM x5 HOT x4 TONIFY QI x2 TONIFY YANG x5	REGULATE QI x8 REGULATE BLOOD x5 REGULATE COLD x6 REGULATE HEAT x2 DAMP x4 TOXINS x3 WIND x4 PHLEGM x5

Yang Ming Channels:

Ginger (fresh)(1), Onion(1), Pepper, white(1), Scallion(1), Salt(1), Cardamom(1), Large Intestine: 37.5% (6/16)
Slightly Warm (0.31) COLD x1 WARM x3 HOT x2 TONIFY YANG x1	REGULATE QI x3 REGULATE BLOOD x2 REGULATE COLD x4 REGULATE HEAT x1 DAMP x4 TOXINS x2 WIND x2 PHLEGM x4

Shrimp and Prawn(1), Chilli(1), Ginger (fresh)(1), Garlic(1), Onion(1), Clove(1), Pepper, white(1), Coriander seed(1), Scallion(1), Salt(1), Cardamom(1), Stomach: 68.8% (11/16)
Warm (0.69) COLD x1 NEUTRAL x1 WARM x5 HOT x4 TONIFY QI x1 TONIFY YANG x5	REGULATE QI x7 REGULATE BLOOD x4 REGULATE COLD x8 REGULATE HEAT x1 DAMP x6 TOXINS x3 WIND x4 PHLEGM x6

Shao Yin Channels:

Chilli(1), Ginger (fresh)(1), Garlic(1), Scallion(1), Cinnamon bark(1), Heart: 31.3% (5/16)
Warm (0.56) WARM x1 HOT x4 TONIFY QI x1 TONIFY YANG x4	REGULATE QI x4 REGULATE BLOOD x3 REGULATE COLD x4 DAMP x4 TOXINS x2 WIND x4 PHLEGM x2

Shrimp and Prawn(1), Clove(1), Lime(1), Salt(1), Cinnamon bark(1), Kidney: 31.3% (5/16)
Neutral (0.00) COLD x2 WARM x2 HOT x1 TONIFY QI x2 TONIFY YANG x3	REGULATE QI x3 REGULATE BLOOD x3 REGULATE COLD x3 REGULATE HEAT x2 DAMP x1 TOXINS x2 PHLEGM x2

Tai Yang Channels:

Ginger (fresh)(1), Pepper, white(1), Salt(1), Small Intestine: 18.8% (3/16)
Slightly Warm (0.13) COLD x1 HOT x2	REGULATE QI x1 REGULATE COLD x1 REGULATE HEAT x1 DAMP x1 TOXINS x1 WIND x1 PHLEGM x2

Ginger (fresh)(1), Cinnamon bark(1), Bladder: 12.5% (2/16)
Slightly Warm (0.25) HOT x2 TONIFY QI x1 TONIFY YANG x1	REGULATE QI x2 REGULATE BLOOD x1 REGULATE COLD x2 DAMP x1 WIND x1 PHLEGM x1

Jue Yin Channels:

Pericardium: 0% (0/16)
NOT AFFECTED

San Jiao: 0% (0/16)
NOT AFFECTED

Shao Yang Channels:

Shrimp and Prawn(1), Olive Oil(1), Garlic(1), Onion(1), Turmeric(1), Lime(1), Cumin(1), Liver: 43.8% (7/16)
Slightly Warm (0.25) COLD x1 NEUTRAL x1 WARM x4 HOT x1 TONIFY QI x1 TONIFY YANG x2	REGULATE QI x4 REGULATE BLOOD x4 REGULATE COLD x2 REGULATE HEAT x1 DAMP x2 TOXINS x2 WIND x2 PHLEGM x4

Lime(1), Gallbladder: 6.3% (1/16)
Slightly Cool (-0.13) COLD x1	REGULATE QI x1 REGULATE BLOOD x1 REGULATE HEAT x1 TOXINS x1 PHLEGM x1

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This Recipe contains elements of the following Recipes:

Indian Shrimp Curry

recipe: Entree

Ingredients:

# Ingredients: 16

Channels Entered:

Temperature:

Flavors:

Tonifies:

Regulates:

Tai Yin Channels:

Lung: 50.0% (8/16)

Spleen: 75.0% (12/16)

Yang Ming Channels:

Large Intestine: 37.5% (6/16)

Stomach: 68.8% (11/16)

Shao Yin Channels:

Heart: 31.3% (5/16)

Kidney: 31.3% (5/16)

Tai Yang Channels:

Small Intestine: 18.8% (3/16)

Bladder: 12.5% (2/16)

Jue Yin Channels:

Pericardium: 0% (0/16)

San Jiao: 0% (0/16)

Shao Yang Channels:

Liver: 43.8% (7/16)

Gallbladder: 6.3% (1/16)