Qian Li Xiang Dried Herb 500g Traditional Chinese Spice for Braising and Marinades

Qian Li Xiang (千里香), also called Murraya paniculata, is a fragrant dried herb supplied as whole aromatic leaves and small parts for culinary seasoning. In TCM tradition it is considered warm in nature with a pungent flavor and is traditionally associated with moving qi and dispelling damp. Commonly used in spice blends, braises, and marinades, it should be stored cool and dry and used as a seasoning.

Key Selling Points

• Authentic Qian Li Xiang (千里香) dried herb in a 500g prepacked bag
• Botanical source Murraya paniculata, a classic Chinese aromatic spice
• Traditionally valued in TCM for its warm pungent character
• Sun-dried processing preserves the natural citrus-like aroma
• Versatile for braising stocks marinades and mixed spice powders

Quality & Sensory

Typically deep green to brownish-green in color with a dry crisp texture. The aroma is intensely fragrant with citrus and peppery notes, and when simmered it releases a warm resinous fragrance that seasons broths and braises.

Technical Specifications

Usage Scenarios

• Add to braising liquid for beef pork or poultry
• Simmer in master stock and lu wei spice blends
• Grind into mixed spice powder for marinades and rubs
• Infuse in cooking oil for aromatic stir-fries

Traditional Uses

In Chinese culinary and folk herbal practice, Qian Li Xiang is a valued component of spice packets for red braising, stewing, and marinating, where its penetrating fragrance is traditionally associated with enhancing flavor and reducing gaminess of meats. In TCM it is traditionally used to move qi and dispel damp, and it is often paired with star anise, cinnamon, and bay leaf in regional spice formulas.

FAQ Q&A