Xiang Sha Dried Amomum Fruit 500g Culinary Spice for Braising and Stews

Xiang Sha (香砂), the dried fruit of Amomum villosum, is a traditional Chinese aromatic spice and herbal ingredient. In TCM theory it is pungent in flavor and warm in nature, traditionally associated with the spleen and stomach channels. These sun-dried whole fruits are commonly used in braising spice blends, decoctions, and culinary recipes. This product is a food-grade agricultural item and is not intended to replace medical treatment.

Key Selling Points

• Whole dried Xiang Sha (香砂) fruits from Guizhou, sun-dried for culinary and herbal use
• Botanical source Amomum villosum, a classic aromatic in Chinese spice traditions
• Warm pungent character traditionally associated with the spleen and stomach in TCM
• Ideal for braising spice mixes, marinades, and slow-cooked dishes
• Sold as a food-grade agricultural product with an 18-month shelf life

Quality & Sensory

The dried fruits are typically small, round to oblong, and brownish with a finely wrinkled surface. They carry a warm, camphor-like aromatic scent typical of amomum. When simmered in braising liquids or decoctions, they release a mild pungent, slightly minty aroma.

Technical Specifications

Usage Scenarios

• Add whole fruits to braising spice packets for pork, beef, or poultry
• Simmer in herbal decoctions following a traditional formula
• Include in marinades and slow-cooked stews for warm aroma
• Use in culinary spice blends alongside caoguo and other aromatics

Traditional Uses

In traditional Chinese practice, Xiang Sha has long been valued as a warming aromatic. It is traditionally used in decoction formulas and is a familiar component of braising spice blends for meats, where it is simmered whole to release its fragrance. Cooks often pair it with caoguo, bay leaf, and cinnamon bark in regional stew recipes.

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