Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.

Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines.

Based on TCM, malt can be used to warms and supplements center burner, moistens the lung, cough-relieving, removes dryness, relieves cramps and acute pain conditions, creates body fluids, and detoxifies.

The preparation methods of malt are as syrup or powder, dissolve in water, as powder or decoction.

Malt contains maltose, vitamin B, and iron.

Some indications that can be reduced by malt are:

 * Stomach and spleen vacuity: General fatigue, lack of appetite, lack of strength, and diarrhea. 

 * Dryness and lung vacuity: throat pain, hoarseness, cough with little sputum, and shortness of breath.

Note: this is just an information regarding malt. For the usage and dosage and for the specific health issue, please consult with the herbalist or your health care provider.

References:

1. Kastner, Joerg. (2004) Chinese Nutrition Therapy. Complementary Medicine.

    2. Wikipedia. (2022). Malt. https://en.wikipedia.org/wiki/Malt