Da Feng Zi (Hydnocarpus anthelminticus) — Dried Chaulmoogra Seeds, Traditional Herbal Material

Da Feng Zi (Hydnocarpus anthelminticus), also known as Chaulmoogra Seed and written in older texts as 大风子 or 麻风子, is the dried mature seed of a traditional botanical long recorded in Chinese herbal literature. In Traditional Chinese Medicine (TCM), Da Feng Zi is classified as a warm, drying, and strongly dispersing herb associated with the Liver, Spleen, and Large Intestine channels. It has historically been prized as a wind-dispelling, dampness-drying, and toxin-resolving botanical, traditionally used in external preparations and in carefully formulated herbal compounds. This listing offers dried whole seeds or custom-milled powder, prepared by simple sun-drying to preserve the seed's natural character.

Key Selling Points

• Traditional wind-dispelling and dampness-drying herb
• Dried Hydnocarpus anthelminticus seeds
• Also known as Chaulmoogra Seed and Ma Feng Zi
• Sun-dried processing to preserve natural character
• Available as whole seeds or custom-milled powder

Quality & Sensory

Each batch consists of mature, sun-dried seeds with a firm, hard shell and a pale to light-brown kernel within. The seeds carry a faint, oily, slightly resinous aroma characteristic of the botanical. When milled, the powder is fine, dry, and pale tan in color, with a mild, oily, and subtly bitter taste. The material is stored in a cool, dry place to protect its texture and aroma.

Technical Specifications

Usage Scenarios

• Traditional herbal formulation ingredient
• External herbal preparation base
• Custom herbal powder blending
• Herbal research and study
• Traditional botanical collection

Traditional Uses

In folk herbal practice, Da Feng Zi has been recorded in classical Chinese materia medica as a potent botanical for dispelling wind, drying dampness, and resolving toxin. It was traditionally included in external ointments, washes, and poultices, and in carefully composed internal formulas alongside herbs such as Ku Shen, Bai Xian Pi, and Fang Feng. Because of its strong nature, it was rarely used alone and was typically processed or combined with other herbs to balance its intensity. In daily folk tradition, the seeds were sometimes milled into powder for external application or included in herbal soak preparations.

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