Cangzhu Baizhi Dingxiang Herbal Pack 90g Atractylodes Angelica Clove Blend for Aromatic Culinary and Traditional Use

Cangzhu Baizhi Dingxiang Pack (苍术白芷丁香包) combines Atractylodes lancea rhizome (Cang Zhu 苍术), Angelica dahurica root (Bai Zhi 白芷), and Syzygium aromaticum flower buds (Ding Xiang 丁香). In TCM theory these herbs are traditionally valued for their aromatic, drying, and warming qualities. Sold as a dried culinary and herbal blend for traditional preparation and seasonal use.

Key Selling Points

• Three-herb aromatic blend of Cang Zhu, Bai Zhi, and Ding Xiang in one convenient pack
• Botanical sources include Atractylodes lancea rhizome, Angelica dahurica root, and Syzygium aromaticum buds
• Traditionally associated in TCM with aromatic damp-resolving and warming properties
• Dried whole and sliced pieces suitable for decoction, simmering, or culinary spice use
• 90g pack stored in a cool dry place with a 365-day shelf life

Quality & Sensory

The blend typically shows pale to grayish-brown rhizome and root pieces with dark brown clove buds. It carries a strong camphoraceous, slightly sweet-spicy aroma from the cloves and angelica. When simmered, the liquid typically tastes warm, pungent, and aromatic.

Technical Specifications

Usage Scenarios

• Simmer as a traditional herbal decoction
• Add to braising or stewing as an aromatic spice pack
• Use in seasonal food preparation such as dumplings or festive dishes
• Brew lightly as an aromatic herbal infusion

Traditional Uses

In TCM practice, Cang Zhu is traditionally used to dry dampness, Bai Zhi to dispel wind and open the nose, and Ding Xiang to warm the middle. The trio is traditionally paired in aromatic formulas and folk preparations, and the blend is also a familiar spice combination for braised dishes and festive cooking.

FAQ Q&A