Dried Bai Wei Cynanchum Root 500g Traditional Chinese Herb for Decoction and Culinary Use

Dried Bai Wei (白薇), the root and rhizome of Cynanchum atratum, is a classic Chinese herbal botanical supplied as whole dried pieces for decoction and culinary preparation. In TCM theory, Bai Wei is considered bitter and salty in flavor and cold in nature, traditionally associated with clearing heat and cooling the blood. This 500g pack is sealed for freshness and should be stored in a cool, dry place. It is not a substitute for medicine, and pregnant or nursing women should avoid use.

Key Selling Points

• Authentic dried Bai Wei (白薇) root and rhizome pieces for traditional herbal preparation
• Botanical source Cynanchum atratum, a well-known TCM heat-clearing herb
• Traditionally associated with clearing heat and cooling the blood in TCM theory
• Convenient 500g pack priced by the jin, suitable for regular decoction use
• Sealed packaging with simple cool dry storage and 24-month shelf life

Quality & Sensory

Dried Bai Wei pieces typically show slender, slightly curved root segments with fine longitudinal wrinkles and a yellowish-brown to grayish surface. The texture is firm and brittle when fully dried, with a faint herbal aroma and a characteristically bitter, slightly acrid taste when decocted.

Technical Specifications

Usage Scenarios

• Simmer into a traditional herbal decoction
• Add to herbal soup preparations during cooking
• Combine with other TCM herbs in formulas
• Use in seasonal culinary herbal recipes

Traditional Uses

In traditional Chinese medicine practice, Bai Wei is traditionally used in decoctions aimed at clearing heat and cooling the blood, and it has long appeared in formulas addressing fevers with yin deficiency. Herbalists commonly pair it with herbs such as Di Gu Pi or Yin Chai Hu in classical patterns. It is prepared by simmering the dried root pieces in water, and it remains a staple botanical in TCM pharmacies for seasonal heat-related formulas.

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