Dried Clove Buds Whole Ding Xiang Culinary Spice for Hot Pot and Seasoning 500g

Dried Clove Buds, known in TCM as Ding Xiang (丁香), from Syzygium aromaticum. These whole dried flower buds are a traditional warming spice used in both TCM herbal practice and everyday cooking. In TCM theory, clove is considered acrid and warm, associated with the Kidney, Spleen, and Stomach channels. Traditionally used to warm the middle, support digestion, and add aromatic depth to decoctions, soups, and hot pot broths. Store in a cool, dry place and use in small culinary amounts.

Key Selling Points

• Whole dried clove buds from Syzygium aromaticum, also known as Ding Xiang (丁香)
• Sourced from Anhui province and sun-dried for a concentrated aromatic profile
• Traditional warming spice used in TCM herbal practice and Chinese cooking
• Bulk 500g net weight ideal for hot pot bases, braises, and spice blends
• Also available in a 1000g bag for larger kitchen or resale needs

Quality & Sensory

The buds are typically dark brown with a firm, slightly oily texture and an intense sweet-spicy aroma. When simmered in broth or decoction, they release a warm, pungent flavor with subtle sweetness and a lingering numbing warmth. A little goes a long way, so use sparingly.

Technical Specifications

Usage Scenarios

• Added to hot pot broth and spicy soup bases
• Simmered in braises, stews, and marinades
• Ground into custom spice blends for cooking
• Used in small amounts in traditional herbal decoctions

Traditional Uses

In TCM theory, Ding Xiang is traditionally used to warm the middle burner, dispel cold, and support digestive comfort. It is often paired with cinnamon bark, fennel, or star anise in warming decoctions and seasonal soups. Folk practice also includes adding a few buds to congee or braised dishes to enhance aroma and warmth during cold weather.

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