Dried Murraya Paniculata Leaves 500g Qian Li Xiang Aromatic Herb for Braising and Stews

Dried Murraya Paniculata Leaves, known in TCM as Qian Li Xiang (千里香), from Murraya paniculata, a fragrant citrus-family botanical. Traditionally valued in Chinese culinary and herbal practice for its warm, penetrating aroma, it is commonly added to braises, marinades, and slow-cooked dishes. Naturally sun-dried and sold as a food-grade raw herb for culinary use.

Key Selling Points

• Authentic dried Qian Li Xiang (千里香) from Murraya paniculata
• Naturally sun-dried to preserve its characteristic citrus-like fragrance
• A classic aromatic in Chinese braising and spice blends
• 500g bulk pack suited to restaurants and home kitchens
• Traditionally used in TCM for its warm, aromatic properties

Quality & Sensory

Typically deep green to brownish-green dried leaf pieces with a slender, slightly curled texture. The aroma is typically strong, warm, and citrus-like, and it releases a fragrant, slightly pungent character when simmered in braises or broths.

Technical Specifications

Usage Scenarios

• Add to braised meats and stews for a warm aromatic depth
• Simmer in marinades and spice packets for braised dishes
• Combine with star anise and cinnamon in slow-cooked broths
• Use in traditional Chinese spice blends for red-braised pork

Traditional Uses

In traditional Chinese culinary and herbal practice, Qian Li Xiang is prized as a warming aromatic used to enrich braises, marinades, and slow-simmered broths. It is often paired with star anise, cinnamon bark, and bay leaf in spice packets for red-braised meats. In TCM theory it is traditionally associated with moving qi and dispelling dampness, and it is typically used in small amounts for its fragrance rather than as a primary herb.

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