Borneol (Bing Pian) — Synthetic Borneol Crystals, Food-Grade Herbal Ingredient 500g

Borneol (Bing Pian, 冰片) is a crystalline aromatic substance traditionally used in Chinese herbal practice and known in Traditional Chinese Medicine (TCM) as Bīng Piàn (冰片). This listing offers synthetic borneol, also referred to as L-borneol or left-handed borneol, supplied as a food-grade agricultural product. In TCM, Bing Pian is prized as an aromatic, awakening, and orifice-opening substance traditionally used to clear the senses, cool heat, and support the smooth movement of qi. Its nature is described as acrid, bitter, and slightly cold, making it a light yet penetrating aromatic used in small amounts within herbal formulas.

Key Selling Points

• Synthetic borneol (Bing Pian) crystals
• Food-grade agricultural product
• Aromatic, cooling TCM ingredient
• 500g bulk pack for herbal use
• Sourced from Anhui, China

Quality & Sensory

Each batch presents as translucent to white crystalline fragments with a clean, bright appearance and a dry, free-flowing texture. The aroma is intensely aromatic, cool, and camphor-like, with a penetrating, refreshing quality. When used in small amounts within herbal preparations, it dissolves readily and imparts a cooling, slightly bitter aromatic note that lifts and brightens a formula without dominating it.

Technical Specifications

Usage Scenarios

• Small amounts in traditional herbal formulas
• Aromatic ingredient in herbal blends
• External herbal preparations and topical blends
• Traditional aromatic and cooling applications
• Herbal craft and formulation use

Traditional Uses

In folk herbal practice, Bing Pian is used sparingly in aromatic formulas, decoctions, and topical preparations where its cooling, penetrating nature is valued. It is traditionally paired with herbs such as musk, frankincense, and myrrh in aromatic blends, and appears in classical formulas for awakening the senses and clearing the head. Because of its intense aroma and potency, it is used in very small quantities, often added near the end of preparation to preserve its volatile character.

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