Scarlet Kadsura Root Slice (Kadsura coccinea) is the dried and sliced root of a rare climbing vine native to southern China and Southeast Asia, long valued in traditional Chinese medicine (TCM) for its blood-invigorating, pain-relieving, and tendon-strengthening properties. Known in TCM as Di Feng Teng, this warming herb is prized for its ability to dispel wind-damp, move blood, and relieve pain, especially in the joints, lower back, and limbs. In traditional practice, Scarlet Kadsura Root is regarded as acrid, bitter, and warm, entering the Liver channel. It is commonly used to treat rheumatic pain, soreness of the tendons and bones, numbness of the limbs, and menstrual discomfort due to cold and stagnation. The root is often included in warming and circulation-promoting formulas that restore mobility and reduce pain associated with cold-damp obstruction. Folk herbalists have also used the root and stem of Kadsura coccinea in wine infusions or decoctions to enhance stamina, promote recovery after fatigue, and tonify the body’s yang energy. Modern phytochemical studies reveal that Kadsura coccinea contains a rich spectrum of lignans, triterpenes, and volatile oils, which contribute to its anti-inflammatory, analgesic, and circulatory-enhancing effects. These compounds validate its traditional reputation as a joint and muscle restorative and a warming herb that nourishes the sinews. Each batch of Scarlet Kadsura Root Slice (Kadsura coccinea) is carefully harvested and sliced before drying to preserve its natural color, woody aroma, and bioactive constituents. When decocted, it produces a warm, mildly bitter infusion used to invigorate the blood, dispel wind-damp, and support joint flexibility and recovery.