Dried Murraya Paniculata Qian Li Xiang Whole Herb 500g Culinary Spice for Sichuan Hot Pot Braising and Cooking

Dried Murraya Paniculata, known in TCM as Qian Li Xiang (千里香), is the sun-dried leaf and twig of Murraya paniculata, a fragrant citrus-family botanical. Traditionally valued in Chinese herbal practice for its warming, aromatic character, it is widely used as a culinary spice in Sichuan cuisine, hot pot bases, braised dishes, and marinades. Its pungent, slightly bitter flavor and strong aroma make it a versatile seasoning herb for everyday cooking.

Key Selling Points

• Authentic dried Qian Li Xiang (千里香) whole herb from Murraya paniculata
• Traditional aromatic spice widely used in Sichuan hot pot and braised dishes
• Sun-dried whole leaf and twig form preserves natural essential oils and fragrance
• Versatile seasoning for marinades, stews, and slow-cooked meat dishes
• Convenient 500g bulk pack suitable for home kitchens and food service

Quality & Sensory

Typically deep green to brownish-green in color with a dry, brittle texture. The herb carries a strong, resinous citrus-like aroma with slightly peppery undertones. When simmered in broths or braising liquids, it releases a warm, pungent fragrance that deepens savory flavors.

Technical Specifications

Usage Scenarios

• Add to Sichuan hot pot broth for aromatic depth
• Simmer in braising liquid for beef, pork, or poultry
• Use in marinades and spice rubs for grilled meats
• Infuse in cooking oil for fragrant stir-fry base

Traditional Uses

In traditional Chinese practice, Qian Li Xiang has long been valued as an aromatic herb with warming properties. Folk usage includes adding it to decoctions and seasonal broths, and it remains a common ingredient in regional spice blends for slow-cooked dishes. It is traditionally associated with promoting circulation and dispelling dampness, though it is primarily prized today as a culinary seasoning.

FAQ Q&A