Dried Murraya Paniculata Qian Li Xiang Whole Herb 500g Aromatic Spice for Sichuan Cooking Hotpot Braising and Marinades

Dried Murraya, known in TCM as Qian Li Xiang (千里香), from Murraya paniculata, offered as sun-dried whole herb pieces. This aromatic botanical is traditionally valued in Chinese culinary and folk herbal practice for its warm, pungent fragrance. In TCM theory it is associated with moving qi and dispelling dampness. Commonly used as a spice in Sichuan dishes, hotpot bases, braised meats, and marinades. Store in a cool, dry place away from direct sunlight.

Key Selling Points

• Authentic dried Qian Li Xiang (千里香) whole herb, sun-dried to preserve natural aroma
• Botanical source Murraya paniculata, a traditional Chinese aromatic spice herb
• Warm pungent fragrance traditionally used to enhance Sichuan cuisine and hotpot broth
• Versatile seasoning for braising, stewing, marinades, and even fishing bait preparation
• Pre-packaged 500g bulk format suitable for home kitchens and food service use

Quality & Sensory

Typically deep green to brownish-green in color with slender leaf and twig pieces. The dried herb carries a strong, resinous, citrus-like aroma that intensifies when heated or simmered. When cooked in broths or braises, it typically imparts a warm, slightly peppery and woody fragrance.

Technical Specifications

Usage Scenarios

• Add to Sichuan hotpot and mala broth bases for layered aroma
• Simmer in braising liquid for beef, duck, or pork dishes
• Grind or crush into spice blends for marinades and dry rubs
• Infuse in cooking oil for fragrant stir-fry seasoning
• Use as an aromatic component in fishing bait mixes

Traditional Uses

In traditional Chinese folk practice, Qian Li Xiang has long been used both as a culinary spice and as a household aromatic herb. In TCM theory it is considered warm in nature with pungent and slightly bitter flavor, traditionally associated with promoting qi movement and relieving mild digestive discomfort. It is commonly paired with star anise, cinnamon bark, and bay leaf in braising spice packets, or added to seasonal hotpot blends during colder months.

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