Shui Chang Pu (Acorus calamus) — Dried Rhizome Slices, Sulfur-Free Food Herb

Shui Chang Pu (Acorus calamus), known in Traditional Chinese Medicine (TCM) as Shuǐ Chāng Pú (水菖蒲), is the dried rhizome of a traditional aromatic herb also called Sweet Flag. For centuries it has been prized as a warming, orifice-opening, and damp-transforming herb, used to relieve chest and abdominal stuffiness, support clear sensory channels, and calm the spirit. Its nature is warm, pungent, and bitter, making it a stimulating yet grounding herb for opening the heart, transforming phlegm, and harmonizing the middle burner.

Key Selling Points

• Traditional aromatic herb for opening the orifices
• Sulfur-free, clean dried rhizome slices
• Acorus calamus, food-herb ingredient
• Suitable for decoction, tea, and soup
• 500g bulk pack, new-crop quality

Quality & Sensory

Each batch is carefully sliced and dried to preserve its pale yellowish-brown color, firm fibrous texture, and intense aromatic aroma. When decocted, the slices release a warm, pungent, slightly bitter infusion with a lingering spicy-sweet note, filling the room with a distinctive herbal fragrance.

Technical Specifications

Usage Scenarios

• Herbal decoction and tea blends
• Chinese-style soup and broth
• Seasonal damp-clearing formulas
• Aromatic sachets and potpourri
• Traditional foot soak blends

Traditional Uses

In folk herbal practice, Shui Chang Pu is decocted into soups, teas, and warming tonics to open the orifices, transform dampness, and calm the spirit. It is a common ingredient in seasonal formulas for damp weather, where it pairs with ingredients like Chen Pi, Fu Ling, and Bai Zhu. As a daily tea, it is brewed alone or blended with mint and ginger for a warming, aromatic infusion.

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