Dried Ci Wu Jia Bark Acanthopanax Root Bark Herbal Decoction Pieces 500g

Dried Ci Wu Jia Bark, known in TCM as Ci Wu Jia Pi (刺五加皮), from Acanthopanax senticosus, is the dried root bark of the acanthopanax plant. In TCM theory it is considered warm in nature with a pungent and slightly bitter flavor, traditionally associated with the liver and kidney channels. It is commonly prepared as a decoction or added to herbal soups and is used in traditional wellness practice. This food agricultural product is not a medicine and cannot replace medication.

Key Selling Points

• Identified as Ci Wu Jia Pi (刺五加皮), the dried root bark of Acanthopanax senticosus
• Traditional TCM herb associated with the liver and kidney channels
• Dried decoction pieces suitable for decoctions, soups, and congee
• 500g net weight per pack, sold by the jin (一斤/件)
• Store at room temperature with a 24-month shelf life

Quality & Sensory

The dried bark typically appears grayish-brown to dark brown with a rough, slightly fibrous texture. It has a mild, earthy, woody aroma. When decocted or simmered, the liquid is typically light brown with a subtle bitter and pungent taste. Actual color, texture, and aroma may vary by batch.

Technical Specifications

Usage Scenarios

• Simmered as a traditional herbal decoction
• Added to herbal soups and broths
• Cooked into congee
• Used in seasonal tonic food preparations

Traditional Uses

In TCM and folk herbal practice, Ci Wu Jia Pi is traditionally used in decoctions and simmered soups, often paired with other tonic herbs. It is associated with supporting the liver and kidney channels and is commonly included in seasonal warming preparations. Traditional methods include slow simmering with meat or grains to make nourishing broths and congee.

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