Qian Li Xiang Powder 500g Dried Murraya Paniculata Spice Blend for Culinary Seasoning and Marinades

Qian Li Xiang Powder (千里香), also called Murraya paniculata, is a fragrant dried spice ground from the leaves and twigs of the orange jasmine plant. In traditional Chinese seasoning practice it is valued for its warm, penetrating aroma and is commonly included in spice blends for braising and slow-cooked dishes. This pre-ground powder offers convenient portioning for home kitchens and food service. Store sealed in a cool dry place away from direct sunlight.

Key Selling Points

• Finely ground Qian Li Xiang (千里香) powder ready for direct culinary use
• Botanical source Murraya paniculata, a traditional Chinese aromatic spice
• Warm citrus-woody aroma that complements braised and stewed dishes
• Convenient 500g bulk pack suitable for both home and commercial kitchens
• Simple air-dried processing with no added fillings or flavorings

Quality & Sensory

The powder is typically light brown to yellowish-green with a fine dry texture. It carries a warm, slightly citrusy and woody aroma, and when simmered it releases a mellow savory fragrance that blends well with star anise, cinnamon, and other braising spices.

Technical Specifications

Usage Scenarios

• Add to braising liquid for beef, pork, or poultry
• Mix into marinades and dry rubs for grilled meats
• Stir into slow-cooked stews and hotpot broth
• Blend with other spices for homemade five-spice style seasoning

Traditional Uses

In traditional Chinese culinary practice, Qian Li Xiang has long been used as an aromatic seasoning to enrich the depth of braised dishes, red-cooked meats, and slow-simmered broths. It is often paired with star anise, bay leaf, cinnamon bark, and cloves in master stock and lu wei spice formulas, and is especially popular during winter braising and festive cooking seasons.

FAQ Q&A