Cang Er Zi (Xanthium sibiricum) — De-Spined Dried Fruit for Herbal Decoction & Soup

Cang Er Zi (Xanthium sibiricum) is the dried, de-spined fruit of a well-known traditional herb recognized in Traditional Chinese Medicine (TCM) as Cāng Ěr Zǐ (苍耳子), also called Siberian Cocklebur. For centuries it has been prized as a wind-dispelling, nose-opening herb used in decoctions to address nasal congestion, sinus heaviness, and wind-damp obstruction of the head. Its nature is warm, sweet, and slightly bitter, with a mild toxicity that traditional practice tempers through dry-frying or careful decoction, making it a classic herb for dispersing wind and unblocking the orifices.

Key Selling Points

• De-spined, ready-to-decoct dried fruit
• Traditional wind-dispelling, nose-opening herb
• Xanthium sibiricum, new-crop quality
• Naturally sun-dried, clean whole fruit
• Food-herb ingredient for decoction and soup

Quality & Sensory

Each batch is naturally sun-dried and carefully de-spined to preserve its olive-brown to greyish-green color, firm oval shape, and faintly oily, earthy aroma. When decocted, the fruit releases a mild, slightly bitter and nutty infusion with a gentle warmth, blending smoothly with other herbs in a formula.

Technical Specifications

Usage Scenarios

• Herbal decoction formulas
• Traditional soup and broth
• Herbal tea blends for seasonal head care
• Medicinal food packs
• Daily wellness decoction

Traditional Uses

In folk herbal practice, Cang Er Zi is decocted alone or in formulas to disperse wind, open the nasal passages, and relieve head heaviness. It is commonly paired with herbs such as Bai Zhi, Xin Yi Hua, and Bo He in classic decoctions, and is also simmered into soups and medicinal food packs during seasonal transitions when wind and dampness are prevalent. Traditional texts describe it as a key herb for unblocking the orifices and easing the head.

FAQ Q&A