Honey-Fried Licorice Root Slices 500g with Dried Ginger Soup Pack Traditional Chinese Herbal Decoction Pieces

Honey-Fried Licorice Root Slices, known in TCM as Zhi Gan Cao (炙甘草), from Glycyrrhiza uralensis, combined with dried ginger as a traditional decoction pair. The honey-frying process gives the root slices a warm, sweet character. In TCM theory, Zhi Gan Cao enters the Heart, Lung, Spleen, and Stomach channels and is traditionally used to harmonize formulas and support middle qi. Commonly simmered in water or added to soups and congee.

Key Selling Points

• Honey-fried licorice root slices paired with dried ginger in a 250g + 250g combination pack
• Zhi Gan Cao (炙甘草) is the honey-processed form of Gan Cao, traditionally used to harmonize herbal formulas
• Dried ginger (Gan Jiang) is a classic warming herb often paired with Zhi Gan Cao in TCM decoctions
• Sun-dried processing preserves the natural texture and aroma of the sliced roots
• Suitable for simmering into teas, soups, and congee as part of traditional daily herbal practice

Quality & Sensory

The honey-fried licorice slices are typically golden-brown to amber with a slightly sticky surface and a sweet, caramel-like aroma. Dried ginger pieces are typically pale tan to light brown with a warm, pungent scent. When simmered together, the decoction is typically sweet with a gentle warming spice note and a smooth, rounded finish.

Technical Specifications

Usage Scenarios

• Simmered as a traditional herbal decoction
• Added to soups and broths during cooking
• Cooked into congee for a warming herbal meal
• Brewed as a daily herbal tea when combined with other herbs
• Used as a seasoning herb in traditional Chinese culinary preparations

Traditional Uses

In TCM theory, Zhi Gan Cao is traditionally used to tonify the Spleen and augment qi, moisten the Lungs, and harmonize the actions of other herbs in a formula. Gan Jiang is traditionally used to warm the middle and dispel cold. Together they are a well-known pair in classical decoctions for warming the middle burner. They are commonly simmered in water, added to soups, or cooked with congee.

FAQ Q&A