Cimicifuga Rhizome Sheng Ma 500g Dried Chinese Herb Slices for Decoction

Cimicifuga Rhizome, known in TCM as Sheng Ma (升麻), from Cimicifuga heracleifolia, supplied as naturally sun-dried rhizome slices. In TCM theory this herb is pungent and slightly cold, traditionally associated with releasing the exterior and lifting yang qi. A classic raw botanical for decoction practice, it should be used under the guidance of a qualified practitioner and kept away from special populations.

Key Selling Points

• Dried Sheng Ma (升麻) rhizome slices, a recognized traditional Chinese medicine herb
• Botanical source Cimicifuga heracleifolia, processed by natural sun-drying
• Sourced from Liaoning province with wholesale-grade quality selection
• Pungent and slightly cold in TCM nature, traditionally used in exterior-releasing and yang-lifting formulas
• 500g pack suitable for decoction, soup, and herbal practice use

Quality & Sensory

The slices typically show a brownish to dark brown exterior with lighter, fibrous cut surfaces and a rugged, woody texture. They carry a mild earthy aroma, and when decocted the liquid typically tastes slightly pungent and bitter with a faintly cooling character.

Technical Specifications

Usage Scenarios

• Simmered in traditional herbal decoctions
• Added to tonic or seasonal soup recipes
• Used in TCM clinic or herbal practice formulations
• Combined with other exterior-releasing herbs in classic formulas

Traditional Uses

In TCM practice, Sheng Ma is traditionally used to release the exterior, clear heat, and lift sunken yang, appearing in classic formulas such as Sheng Ma Ge Gen Tang and Bu Zhong Yi Qi Tang. It is typically decocted with other herbs rather than eaten alone, and is traditionally paired with herbs like Ge Gen or Chai Hu depending on the pattern.

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