Dried Lemongrass Segments Xiang Mao Cao Lemon Grass Herbal Tea Seasoning Soup Hot Pot

Dried Lemongrass Segments, known in TCM as Xiang Mao Cao (香茅草), from Cymbopogon citratus. This sun-dried culinary and herbal botanical is cut into short segments for easy measuring. In TCM theory it is considered warm and pungent, traditionally associated with dispelling dampness and supporting digestion. Commonly used to brew tea, flavor soups, and season hot pot broths.

Key Selling Points

• Identified as Xiang Mao Cao (香茅草), the dried stem of Cymbopogon citratus
• Cut into convenient segments for tea, soup, and seasoning use
• Sun-dried processing preserves the natural lemony aroma
• Traditional TCM warming and pungent herb associated with digestive support
• Versatile culinary herb for hot pot, braised dishes, and Southeast Asian cooking

Quality & Sensory

The dried segments are typically pale green to yellowish-green with a fibrous, woody texture. They carry a bright, fresh lemony aroma. When brewed or simmered, the liquid is typically light and citrus-scented with a mild, refreshing taste.

Technical Specifications

Usage Scenarios

• Brewed as a lemony herbal tea
• Added to soups and broths for citrus aroma
• Used as a seasoning in hot pot bases
• Simmered with braised meats and seafood
• Used in Southeast Asian style culinary dishes

Traditional Uses

In TCM theory, Xiang Mao Cao is considered warm and pungent, traditionally used to dispel dampness and support digestive comfort. It is commonly simmered in decoctions or added to soups and congee. Folk practice often pairs it with ginger or other warming herbs for seasonal damp-weather support.

FAQ Q&A