Chai Hu (Bupleurum chinense) Dried Root — Northern Chai Hu Herb for Decoction & Cooking

Chai Hu (Bupleurum chinense) is the dried root and young shoot of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Chái Hú (柴胡). For centuries, Chai Hu has been prized as a harmonizing, qi-regulating, and surface-releasing herb, traditionally used to disperse constrained Liver qi, ease alternating chills and fever, and support the body's natural balance. Its nature is bitter, slightly cold, and gently ascending, making it a classic herb for soothing the Liver, lifting yang, and harmonizing the shaoyang region.

Key Selling Points

• Traditional Liver-qi harmonizing herb
• Northern Chai Hu (北柴胡) root and shoot
• Bupleurum chinense botanical identity
• Suitable for decoction and culinary use
• 500g value pack, sealed for freshness

Quality & Sensory

Each batch is carefully dried to preserve its slender, fibrous root form, pale tan to light brown color, and mild earthy aroma. When decocted, Chai Hu yields a gently bitter, subtly aromatic infusion with a clean, slightly woody finish, releasing its character slowly into soups and herbal preparations.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Chinese-style soup and broth
• Herbal tea blends
• Seasonal cooking ingredient
• Medicinal food preparation

Traditional Uses

In folk herbal practice, Chai Hu is decocted into soups, teas, and harmonizing formulas to support the smooth flow of Liver qi and the body's natural balance. It is a common ingredient in traditional shaoyang formulas, where it pairs with ingredients like scutellaria, pinellia, and ginger. In daily cooking, it is simmered into broths and medicinal food preparations as part of seasonal nourishment.

FAQ Q&A