Sichuan Cyathula Root Chuan Niu Xi Dried Herb for Decoction and Soup 500g Bag

Sichuan Cyathula Root, known in TCM as Chuan Niu Xi (川牛膝), from Cyathula officinalis, is a dried whole root supplied in its natural form. Traditionally associated in Chinese herbal practice with guiding blood and lowering fire, it is valued in decoctions and herbal soups. In TCM theory it is considered sweet and slightly bitter with a neutral nature. Store dry and use as directed by a qualified herbal practitioner.

Key Selling Points

• Authentic Sichuan Cyathula Root sourced from Sichuan province
• Known in TCM as Chuan Niu Xi (川牛膝) from Cyathula officinalis
• Supplied as dried whole root in its natural unprocessed form
• Traditionally used in decoctions and herbal soup formulas
• Sold as a 500g bag of edible agricultural product with 24-month shelf life

Quality & Sensory

Typically the dried root is long and cylindrical with a yellowish-brown to grayish-brown surface and firm, fibrous texture. It has a mild earthy aroma, and when decocted it typically yields a slightly sweet, faintly bitter taste.

Technical Specifications

Usage Scenarios

• Simmered in traditional herbal decoctions
• Added to slow-cooked herbal soups with meat or bones
• Used in folk herbal formulas under practitioner guidance
• Incorporated into seasonal tonic broths

Traditional Uses

In TCM practice, Chuan Niu Xi is traditionally used to promote blood circulation, guide blood downward, and support the free flow of the channels. It is a common ingredient in decoctions and soup formulas, often paired with herbs such as Du Zhong or Sang Ji Sheng in traditional leg and joint formulas. It is also used in folk practice for seasonal tonic broths.

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