Dried Mother Clove Whole Buds Mu Ding Xiang 500g Culinary Spice and Traditional Herb

Dried Mother Clove, known in TCM as Mu Ding Xiang (母丁香), is the dried fruit of Syzygium aromaticum, closely related to the familiar clove bud Ding Xiang. These whole dried fruits are sun-dried and valued in traditional Chinese practice for their warm, pungent nature. Traditionally associated with warming the middle and dispersing cold, they are commonly used in spice blends, braises, and decoctions. Store sealed in a cool dry place.

Key Selling Points

• Whole dried mother clove fruit, the female form of clove known as Ji She Xiang or Mu Ding Xiang
• Botanical source Syzygium aromaticum, sun-dried whole fruit rather than unopened flower buds
• Traditionally associated in TCM with warming the middle and dispersing internal cold
• Aromatic culinary spice suited to braising, stewing, and spice mixes
• Pre-packaged 500g bulk pack with 12-month shelf life when stored frozen or sealed

Quality & Sensory

Whole dried fruits typically reddish-brown to dark brown with a wrinkled surface and a rounded ovoid shape. The aroma is typically warm, spicy, and slightly sweet with camphoraceous clove notes, and the flavor when simmered is pungent and warming.

Technical Specifications

Usage Scenarios

• Add whole to braises, stews, and marinades for warm spicy depth
• Simmer in meat broths and spice packets for slow-cooked dishes
• Include in mulled beverages and seasonal spice blends
• Use in traditional herbal decoctions under practitioner guidance

Traditional Uses

In TCM theory, Mu Ding Xiang is considered warm and pungent and is traditionally associated with warming the middle, dispersing cold, and supporting stomach comfort. It has long appeared in spice formulas for braised meats and in folk decoctions, often paired with cinnamon bark and other warming aromatics. Traditionally used in small amounts in culinary and herbal preparations.

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