Roasted Scallion Seed 500g Cong Zi Low Temperature Baked Edible Herb for Cooking

Roasted Scallion Seed, known in TCM as Cong Zi (葱子), from Allium fistulosum, is the dried seed of the scallion plant, gently baked at low temperature. In TCM theory it is traditionally associated with warming properties and the lung and stomach channels. This edible agricultural product is supplied as whole roasted seeds or as a powder for cooking. Store in a cool, dry place and use as a culinary herb.

Key Selling Points

• Dried scallion seed, Allium fistulosum, Chinese name Cong Zi (葱子)
• Low temperature baking process for a gently roasted character
• Available whole or milled into powder on request
• 500g net weight per pack, edible agricultural product
• Traditional TCM herb used in cooking and decoction-style preparations

Quality & Sensory

Roasted scallion seeds are typically small, dark brown to black, with a dry, slightly brittle texture and a mild roasted, pungent aroma. When cooked or simmered, they impart a warm, savory onion-like note. Powdered form is fine and free-flowing with a similar roasted scent.

Technical Specifications

Usage Scenarios

• Added to soups and broths as a warming culinary herb
• Simmered in traditional decoctions with other herbs
• Used in congee or rice dishes for savory flavor
• Ground and sprinkled into cooked dishes

Traditional Uses

In TCM theory, Cong Zi is traditionally used in decoctions and culinary preparations, often paired with warming herbs. Folk practice includes simmering the seeds in soups or congee, and the roasted form is favored for its milder, nuttier character. It is also used in seasonal cooking to add a savory, warming note.

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