Qian Li Xiang Dried Herb 500g Natural Sun Dried Culinary Spice for Home Braised Dishes

Qian Li Xiang (千里香), also known as Murraya paniculata, is a dried aromatic herb supplied as whole leaves and small plant pieces for culinary use. In Chinese kitchens it is valued as a warm, fragrant spice for braising and slow cooking. Traditionally associated with a pungent character and warming nature in TCM practice, it is commonly paired with star anise, cinnamon, and bay leaf. Store in a cool dry place away from moisture and direct sunlight.

Key Selling Points

• Authentic Qian Li Xiang (千里香) dried herb from Murraya paniculata
• Sun dried processing with no sulfur fumigation
• Aromatic spice traditionally used in Chinese braising and marinades
• Prepacked 500g bag suited to home kitchens and frequent cooking
• Pairs well with star anise cinnamon and other braising spices

Quality & Sensory

Typically deep green to brownish green in color with slender leaf fragments and small stems. The aroma is intensely fragrant and citrus like, and the flavor released during slow cooking is warm, pungent, and lingering.

Technical Specifications

Usage Scenarios

• Add to braising liquid for beef pork chicken or duck
• Use in spiced marinades and slow cooked stews
• Include in homemade lu wei spice blends
• Simmer with soups and noodle broths for extra fragrance

Traditional Uses

In traditional Chinese culinary practice, Qian Li Xiang is a classic component of lu spice packets used for red braised meats, marinated dishes, and pot stewed foods. It is traditionally associated with a warming, aromatic character and is usually combined with star anise, cassia cinnamon, cloves, and bay leaf, then simmered slowly so the fragrance infuses the broth.

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