Mu Xiang (Aucklandia lappa) — Dried Costus Root for TCM Cooking & Spice Blends - Image 2

Mu Xiang (Aucklandia lappa) — Dried Costus Root for TCM Cooking & Spice Blends - Image 3

Mu Xiang (Aucklandia lappa) — Dried Costus Root for TCM Cooking & Spice Blends

$8.32

Packaging specifications

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Description

Mu Xiang (Aucklandia lappa), also known as Costus Root and honored in Traditional Chinese Medicine (TCM) as Mù Xiāng (木香), is the dried root of a fragrant, warming herb long prized for moving qi, harmonizing the middle burner, and easing the digestive system. Its nature is pungent, bitter, and warm, making it a lively yet stabilizing herb traditionally used to relieve bloating, support appetite, and smooth the flow of qi through the Spleen and Stomach channels.

Mu Xiang (Aucklandia lappa) — Dried Costus Root for TCM Cooking & Spice Blends overview

Key Selling Points

Traditional qi-moving food herb
Dried Costus Root (Aucklandia lappa)
Naturally sun-dried for full aroma
Suitable for soups, spice blends, and daily cooking
500g bulk pack, new-crop quality

Mu Xiang (Aucklandia lappa) — Dried Costus Root for TCM Cooking & Spice Blends key features

Quality & Sensory

Each batch is naturally sun-dried to preserve its pale tan to light brown color, firm fibrous texture, and deep, resinous aroma. When simmered or steeped, Mu Xiang releases a warm, pungent fragrance with a slightly bitter, earthy finish, adding aromatic depth to broths and spice blends without overwhelming other ingredients.

Mu Xiang (Aucklandia lappa) — Dried Costus Root for TCM Cooking & Spice Blends quality and texture

Technical Specifications

Product Type	Dried Herb Root
Common Name	Mu Xiang
Botanical Name	Aucklandia lappa
Net Weight	500g
Origin	Guangxi, China
Processing	Naturally Sun-Dried

Mu Xiang (Aucklandia lappa) — Dried Costus Root for TCM Cooking & Spice Blends specifications

Usage Scenarios

Chinese-style soup and broth
Herbal tea blends
Spice and seasoning blends
Slow-cooked medicinal food packs
Daily culinary aromatics

Mu Xiang (Aucklandia lappa) — Dried Costus Root for TCM Cooking & Spice Blends in use

Traditional Uses

In folk herbal practice, Mu Xiang is decocted into soups, congee, and warming tonics to support digestion and ease the feeling of fullness after meals. It is a common ingredient in medicinal food soup packs, where it pairs with ingredients like hawthorn, tangerine peel, and amomum fruit. As a daily tea, it is brewed alone or blended with other aromatic herbs for a warm, gently bitter infusion.

Mu Xiang (Aucklandia lappa) — Dried Costus Root for TCM Cooking & Spice Blends preparation

FAQ Q&A

Q: What is Mu Xiang?

A: Mu Xiang is the common Chinese name for the dried root of Aucklandia lappa, also called Costus Root. It is a traditional aromatic food herb used in soups, teas, and spice blends.

Q: What is the traditional wellness value of Mu Xiang?

A: In traditional Chinese food wellness culture, Mu Xiang is associated with moving qi, harmonizing the middle burner, and supporting the digestive system. It is often used in soups and teas for daily digestive comfort.

Q: How do I use dried Mu Xiang root?

A: Rinse the root and simmer it with soup ingredients, or brew it in hot water as part of a tea blend. Adjust the quantity to your recipe and taste preference.