Chinese Spice Blend for Braised Meat Soup Hot Pot Sichuan Pepper Star Anise Cassia 50g

This Chinese spice blend combines Hua Jiao (花椒), Ba Jiao (八角), and Gui Pi (桂皮), from Zanthoxylum bungeanum, Illicium verum, and Cinnamomum cassia. Sold as dried whole spices, it is traditionally used in TCM theory to warm the middle, dispel cold, and support digestion. The blend is suited to braised meat, noodle soup, hot pot, and spicy red oil recipes.

Key Selling Points

• Classic three-spice blend of Sichuan pepper, star anise, and cassia
• Dried whole spices with a warm, aromatic profile
• Traditionally used in TCM to warm the middle and dispel cold
• Suited to braised meat, noodle soup, hot pot, and red oil
• 50g loose bulk pack for home kitchen use

Quality & Sensory

The spices are typically reddish-brown to dark brown with a dry, woody texture. They offer a strong warm aroma with notes of licorice and citrus. In broth or braise, the flavor is pungent, slightly sweet, and numbing when Sichuan pepper is present.

Technical Specifications

Usage Scenarios

• Braised meat and poultry
• Noodle soup and broth
• Hot pot base
• Spicy red oil infusion
• Marinades and rubs

Traditional Uses

In TCM theory, this blend is traditionally used to warm the interior, dispel cold, and support digestive function. It is commonly added to braises, soups, and hot pot broths to enhance flavor and balance rich meats. The spices are often paired with ginger and scallion in warming decoctions.

FAQ Q&A