Jin Qiao Mai (Fagopyrum cymosum) — Dried Food Herb Root, Also Known as Golden Buckwheat Root

Jin Qiao Mai (Fagopyrum cymosum), also called Golden Buckwheat Root or Qiáo Mài Gēn (荞麦根), is the dried root and rhizome of a traditional food herb known in Traditional Chinese Medicine (TCM) as Jīn Qiáo Mài (金荞麦). For centuries, Jin Qiao Mai has been prized as a clearing, cooling, and detoxifying herb, traditionally used to clear heat, resolve toxin, and support the lungs and digestive system. Its nature is bitter, astringent, and cool, making it a gentle yet effective herb for soothing internal heat and supporting respiratory comfort.

Key Selling Points

• Traditional heat-clearing food herb
• Dried Jin Qiao Mai root and rhizome
• Fagopyrum cymosum
• Also known as Golden Buckwheat Root
• Clean, sun-dried quality

Quality & Sensory

Each batch is carefully sun-dried to preserve its natural tan to light brown color, firm woody texture, and mild earthy aroma. When decocted, the root yields a slightly bitter, subtly astringent infusion with a clean, grounding character that blends well with other herbs.

Technical Specifications

Usage Scenarios

• Herbal decoction and tea blends
• Traditional soup and broth
• Daily wellness tea
• Herbal pairing with other roots
• Seasonal heat-clearing formulas

Traditional Uses

In folk herbal practice, Jin Qiao Mai is decocted into soups, teas, and cooling tonics to support the body during seasons of internal heat. It is a common ingredient in traditional formulas where it pairs with herbs like honeysuckle, forsythia, and dandelion root. As a daily tea, it is brewed alone or blended with other cooling herbs for a light, mildly bitter infusion.

FAQ Q&A