Peeled Bitter Apricot Kernel Xing Ren 500g Dried Chinese Herbal Ingredient for Decoctions and Culinary Use

Peeled Bitter Apricot Kernel, known in TCM as Xing Ren (苦杏仁), from Prunus armeniaca. These dried, skin-removed kernels are a classic Chinese herbal ingredient traditionally associated with moistening the lungs and relieving cough, and with moistening the intestines. In TCM theory they are considered bitter in flavor and slightly warm in nature, entering the lung and large intestine channels. Sold as a food-grade dried botanical for decoction pieces, herbal soups, and traditional preparations. Bitter apricot kernels contain amygdalin and should be used in moderation and properly cooked.

Key Selling Points

• Dried peeled bitter apricot kernels supplied as a traditional Chinese herbal ingredient
• Botanical source Prunus armeniaca with kernels carefully skinned and sun-dried
• Known in TCM as Xing Ren 苦杏仁 traditionally used to moisten the lungs and support respiratory comfort
• 500g bulk pack suitable for decoction pieces herbal soups and culinary preparations
• Bitter slightly warm TCM profile entering the lung and large intestine channels

Quality & Sensory

The kernels typically appear flat, heart-shaped, and creamy white after peeling, with a firm, oily texture and a mild nutty aroma. When decocted or cooked, they typically yield a subtle nutty taste with a faintly bitter undertone characteristic of bitter apricot kernels.

Technical Specifications

Usage Scenarios

• Simmer in herbal decoctions following traditional formulas
• Add to soups and congee in small cooked amounts
• Grind into traditional apricot kernel preparations after thorough cooking
• Incorporate into seasonal culinary recipes that call for cooked apricot kernels

Traditional Uses

In TCM practice, Xing Ren is traditionally used to direct qi downward, moisten the lungs, and stop cough and wheezing, and to moisten the intestines for unblocked bowel movement. It commonly appears in classical formulas such as Ma Xing Shi Gan Tang and Sang Xing Tang, often paired with herbs like Ma Huang, Sang Ye, or Zhe Bei Mu. Traditionally prepared by decoction, it is also cooked into soups and porridges, especially in autumn and winter when dryness is a concern.

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