Xiang Sha Ren Fragrant Amomum Culinary Spice 500g Sichuan Style for Braised and Stewed Meat

Fragrant Amomum, known in TCM as Xiang Sha Ren (香砂仁), is the dried fruit of Amomum villosum, a warming aromatic used in Chinese cooking and herbal tradition. In TCM theory it is pungent and warm and is traditionally associated with the spleen and stomach channels. These quality Sichuan-style amomum fruits are commonly added to braises, stews, and marinades, and may also be used in traditional herbal preparations.

Key Selling Points

• Dried Xiang Sha Ren (香砂仁) fruit, a classic aromatic in Chinese spice cabinets
• Botanical source Amomum villosum, valued in both cuisine and TCM tradition
• Pungent and warm in TCM nature, traditionally linked to the spleen and stomach channels
• Whole dried fruits ideal for braising, stewing, and slow-cooked meat dishes
• 500g value pack suited to home kitchens and regular culinary use

Quality & Sensory

Typically dark brown to reddish-brown dried fruits with a wrinkled, slightly rough surface. The aroma is warm, camphor-like, and pleasantly pungent, releasing a spicy, aromatic depth when simmered in braises or stews.

Technical Specifications

Usage Scenarios

• Add whole fruits to braised pork, beef, or poultry for aromatic depth
• Simmer in stews, hotpot bases, and marinades
• Use in traditional herbal decoctions under the guidance of a qualified practitioner
• Include in homemade spice blends for slow-cooked dishes

Traditional Uses

In TCM practice, Xiang Sha Ren is traditionally used to support digestive comfort and is often paired with herbs such as Chen Pi (dried tangerine peel) and Mu Xiang in classic formulas. In the kitchen it is a staple of Sichuan-style braising spice mixes, added whole to master stocks, red-braised meats, and marinades, where its warm aroma infuses during long simmering.

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