Chinese Spice Blend for Braised Meat 50g Whole Star Anise Dried Ginger Cinnamon Cassia Clove Fructus Tsaoko

This Chinese spice blend, known as Xiang Liao Zu He (香料组合), combines whole Ba Jiao (八角, star anise), Gan Jiang Pian (干姜片, dried ginger slices), Rou Gui (肉桂, cinnamon), Gui Pi (桂皮, cassia bark), Mu Ding Xiang (木丁香, clove), and Cao Guo (草果, Fructus Tsaoko) in a 50g bag. Traditionally used in TCM theory to warm the middle, dispel cold, and harmonize flavors in slow-cooked dishes. Naturally sun-dried whole spices for home braising and stewing.

Key Selling Points

• Traditional Chinese spice blend for braised meat and stews
• Contains star anise dried ginger cinnamon cassia clove and Fructus Tsaoko
• Whole sun-dried spices retain natural aroma and essential oils
• 50g bag ideal for home kitchen use
• In TCM theory warming spices traditionally used to support digestion

Quality & Sensory

Whole spices typically show deep brown to reddish-brown color with rough woody texture. Aroma is warm, sweet, and pungent with notes of anise, cinnamon, and clove. When simmered in broth, they release a rich, savory, slightly sweet flavor that deepens braised meat dishes.

Technical Specifications

Usage Scenarios

• Braising beef pork or poultry
• Slow-cooked soups and stews
• Traditional Chinese red-cooked dishes
• Seasoning for hot pot broth
• Culinary spice blend for home cooking

Traditional Uses

In TCM theory, this blend of warming spices is traditionally used to dispel cold, warm the middle burner, and support digestive function. Commonly added to braised meats, soups, and congee to enhance flavor and balance rich dishes. Star anise and cinnamon are often paired with ginger and clove in winter cooking to promote warmth and comfort.

FAQ Q&A