Xiang Sha (Amomum villosum) — Sichuan-Grown Food-Herb Spice for Hot Pot & Herbal Cooking

Xiang Sha (Amomum villosum) is the dried, ripe fruit of a traditional food-herb botanical known in Traditional Chinese Medicine (TCM) as Xiāng Shā (香砂), also called Fragrant Amomum or Spring Amomum. Grown in Sichuan, this aromatic spice-fruit has been prized for centuries as a warming, qi-moving herb used in hot pot broths, braised dishes, and herbal soups. Its nature is warm, pungent, and gently aromatic, making it a comforting culinary herb for awakening the appetite and harmonizing the digestive system.

Key Selling Points

• Sichuan-origin Xiang Sha fruit
• Traditional food-herb (药食同源) spice
• Amomum villosum botanical identity
• Ideal for hot pot and braised dishes
• 500g bulk loose-pack value

Quality & Sensory

Each batch is carefully sun-dried to preserve its warm reddish-brown to greyish-brown color, slightly rough textured surface, and intense aromatic fragrance. When simmered in broth, the fruits release a warm, pungent, camphor-like aroma with a subtle sweetness, deepening the flavor of hot pot bases, braises, and herbal soups without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Hot pot broth and spicy soup bases
• Braised meat and stew seasoning
• Herbal soup and congee ingredient
• Traditional spice blend for cooking
• Daily culinary aromatics

Traditional Uses

In folk herbal practice, Xiang Sha is simmered into hot pot broths, braised meat dishes, and medicinal food soups to warm the middle, move qi, and harmonize the stomach. It is a classic companion to ingredients like cardamom, star anise, and dried tangerine peel in Sichuan-style cooking, and is also brewed in gentle teas or added to congee for daily digestive comfort during cool seasons.

FAQ Q&A