Qiang Huo Slices (Notopterygium incisum) — Dried Sichuan Notopterygium Root for Herbal Decoction

Qiang Huo Slices (Notopterygium incisum) are the dried root and rhizome slices of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Qiāng Huó (羌活). For centuries, Qiang Huo has been prized as a wind-dispelling, dampness-drying, and pain-relieving herb, traditionally used to relieve headaches, body aches, joint stiffness, and disorders of wind-cold-damp obstruction. Its nature is warm, pungent, and slightly bitter, making it a vigorous yet focused herb for releasing the exterior, unblocking the channels, and dispersing cold-damp stagnation.

Key Selling Points

• Traditional wind-dispelling and dampness-drying herb
• Dried Sichuan Qiang Huo root slices
• Notopterygium incisum
• Unsulfured new-crop quality, size No. 6 screened
• Suitable for decoction, soup packs, and herbal formulas

Quality & Sensory

Each batch is carefully sliced and dried to preserve its brownish-yellow color, fibrous texture, and distinctive pungent, camphor-like aroma. When decocted, the slices release a warm, aromatic, slightly bitter infusion with a lingering spicy note, characteristic of a well-preserved, unsulfured root.

Technical Specifications

Usage Scenarios

• Herbal decoction and tea blends
• Chinese-style soup and broth
• Medicinal food soup packs
• Seasonal wind-cold-damp formulas
• Traditional herbal pairing with other wind-dispelling herbs

Traditional Uses

In folk herbal practice, Qiang Huo is decocted into soups, teas, and warming tonics to dispel wind-cold-damp and ease body aches. It is a common ingredient in seasonal decoctions, where it pairs with herbs like Fang Feng, Bai Zhi, and Chuan Xiong. As a daily tea, it is brewed alone or blended with ginger and jujube for a warm, aromatic infusion during cold, damp weather.

FAQ Q&A