Low Temperature Baked Eggplant Seeds Qie Zi Zi Dried Raw Herb 5 Jin Bulk Supply

Low Temperature Baked Eggplant Seeds, known in TCM as Qie Zi Zi (茄子籽), from Solanum melongena. These dried seeds are gently baked at low temperature to preserve their natural character. In TCM theory, eggplant seeds are traditionally associated with cooling nature and are used in folk preparations. This bulk raw herb is suitable for decoction, powdering, or culinary use. Store in a cool dry place and keep away from moisture.

Key Selling Points

• Identified in TCM as Qie Zi Zi (茄子籽), the seeds of Solanum melongena
• Low temperature baking process helps retain natural seed properties
• Dried raw herb form suitable for decoction, grinding, or culinary use
• Bulk 5 jin packaging ideal for regular preparation and storage
• Traditional folk herb used in soups, congees, and herbal blends

Quality & Sensory

These eggplant seeds are typically small, flat, and oval with a pale tan to light brown color. The texture is dry and slightly crisp from low temperature baking. Aroma is mild and earthy, and the decoction or cooked liquid is typically bland with a subtle nutty note.

Technical Specifications

Usage Scenarios

• Add to herbal decoctions or soups
• Grind into powder for culinary or herbal blends
• Cook into congee or grain dishes
• Use in traditional folk herbal preparations

Traditional Uses

In TCM and folk practice, eggplant seeds are traditionally used in decoctions and soups, sometimes paired with other cooling herbs. They are also ground into powder and added to congees or culinary dishes. Traditional texts associate them with cooling and dispersing properties, and they are used seasonally in everyday herbal cooking.

FAQ Q&A