Gotu Kola Powder Ji Xue Cao 500g Dried Centella asiatica Herb Powder for Tea and Culinary Use

Gotu Kola Powder, known in TCM as Ji Xue Cao (积雪草), is milled from the dried aerial parts of Centella asiatica. This finely ground botanical powder offers a convenient way to incorporate a traditional Chinese herb into daily wellness routines. In TCM theory, Ji Xue Cao is considered cool in nature with a bitter and acrid flavor. It can be stirred into warm water, blended into drinks, or added to culinary preparations. This product is a food-grade agricultural product and is not intended to replace medication.

Key Selling Points

• Single-ingredient powder made from dried Centella asiatica, the herb known in TCM as Ji Xue Cao (积雪草)
• Traditional Chinese herb traditionally associated with clearing damp-heat and supporting normal detoxification in TCM practice
• Finely milled powder form allows easy mixing into teas, smoothies, and culinary recipes
• Sun-dried and carefully processed to preserve the natural character of the herb
• Sold as a 500g (1 jin) food-grade agricultural product suitable for daily herbal use

Quality & Sensory

The powder is typically light green to yellowish-green in color with a fine, dry texture. It carries a mild, grassy, slightly bitter aroma typical of Centella asiatica. When mixed with warm water, it produces an earthy, gently bitter taste with subtle herbal notes.

Technical Specifications

Usage Scenarios

• Stir into warm water or herbal tea as a traditional daily drink
• Blend into smoothies or health drinks for added botanical value
• Incorporate into congee or culinary recipes following traditional herbal food practices
• Use in seasonal wellness routines during warm months in line with TCM dietary habits

Traditional Uses

In traditional Chinese practice, Ji Xue Cao has long been valued as a cooling herb. It was traditionally prepared as a decoction or ground into powder for use in herbal formulas, and it is also a familiar ingredient in folk dietary customs across southern China and Southeast Asia. It is commonly paired with other cooling herbs in seasonal drinks or added to soups and congee in small amounts as part of traditional food-herb culture.

FAQ Q&A