Qian Li Xiang (Murraya paniculata) — Dried Aromatic Herb for Braised Dishes & Spice Blends

Qian Li Xiang (Murraya paniculata), also known as Qi Li Xiang, Shi La Jiao, or Jiu Qiu Xiang, is the dried leaf and twig of a highly aromatic traditional herb used in both Traditional Chinese Medicine (TCM) and Chinese culinary spice culture. For generations, Qian Li Xiang has been prized as a warming, qi-moving, and pain-easing herb, traditionally used to relieve stomach discomfort, bloating, and sluggish digestion. Its nature is warm and pungent, making it a lively yet approachable herb for harmonizing the middle burner and awakening the appetite.

Key Selling Points

• Traditional aromatic herb for both wellness and culinary use
• Dried Murraya paniculata leaf and twig
• Also known as Qi Li Xiang, Shi La Jiao, Jiu Qiu Xiang
• Ideal for braised meats, spice blends, and卤味卤肉料
• Sun-dried, clean, 500g bulk pack

Quality & Sensory

Each batch is carefully sun-dried to preserve its deep green color, crisp leafy texture, and intense citrus-like aroma. When added to braising liquid or hot oil, it releases a warm, peppery, slightly bitter fragrance that perfumes the entire dish, leaving a lingering, complex note that is both refreshing and grounding.

Technical Specifications

Usage Scenarios

• Braised meat and卤味 spice packs
• Chinese spice blends for marinades
• Herbal tea blends for digestion
• Soup and broth seasoning
• Traditional food-herb decoctions

Traditional Uses

In folk herbal practice, Qian Li Xiang is decocted into soups and teas to support digestion and ease occasional stomach discomfort. It is a common ingredient in braising spice packs for beef, pork, and poultry, where it pairs with star anise, cinnamon, and Sichuan pepper. As a daily tea, it is brewed alone or blended with other aromatic herbs for a warming, appetite-stimulating infusion.

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