Black Ant (Polyrhachis vicina) — Dried Northeast Food-Herb for Wine Infusion & Soup

Black Ant (Polyrhachis vicina) is the dried whole body of a traditional food-herb ingredient known in Traditional Chinese Medicine (TCM) as Hēi Mǎ Yǐ (黑蚂蚁). Sourced from Northeast China, this food-herb ingredient has long been prized in folk wellness practice as a warming, wind-dispelling, and channel-opening ingredient used in herbal wine infusions, soups, and tonic formulas. Its nature is warm and slightly sweet, making it a traditional ingredient for supporting joint comfort, smooth circulation, and daily vitality.

Key Selling Points

• Traditional food-herb (药食同源) ingredient
• Sourced from Northeast China
• Dried whole Black Ant (Polyrhachis vicina)
• Traditional ingredient for herbal wine infusion
• New-crop, 500g bulk pack

Quality & Sensory

Each batch is carefully cleaned and dried to preserve its deep black color, dry crisp texture, and mild earthy aroma. When simmered or infused, the ants release a subtle, slightly savory flavor that blends well with wine, herbs, and soup bases without overpowering the blend.

Technical Specifications

Usage Scenarios

• Traditional herbal wine infusion
• Chinese-style soup and broth
• Herbal tonic formulas
• Medicinal food packs
• Daily food-herb ingredient

Traditional Uses

In folk herbal practice, Black Ant is steeped in wine, simmered into soups, and added to tonic formulas to support joint comfort, smooth movement, and daily vitality. It is a common ingredient in Northeast Chinese medicinal wine traditions, where it is paired with herbs like goji berry, angelica, and eucommia. As a food-herb ingredient, it is also used in slow-cooked broths and medicinal food packs for seasonal nourishment.

FAQ Q&A