Lan Xiang Zi (Ocimum basilicum Seeds) — Taiwanese Basil Seeds for Herbal Tea & Satiety

Lan Xiang Zi (Ocimum basilicum) are the dried seeds of a traditional food herb known in Traditional Chinese Medicine (TCM) as Lán Xiāng Zǐ (兰香子), also called Ming Lie Zi (明列子), Nan Mei Zi (南眉籽), or Guang Ming Zi (光明子). Revered in folk herbal practice as a gentle, moistening, and satiating botanical, Lan Xiang Zi has been prized for centuries as a soothing seed used in cooling teas, summer drinks, and light daily nourishment. Its nature is sweet and neutral with a slight cooling tendency, making it a mild yet refreshing herb for moistening dryness, supporting digestion, and promoting a feeling of fullness.

Key Selling Points

• Traditional food-herb basil seeds from Taiwan
• Known in TCM as Lan Xiang Zi / Ming Lie Zi
• Ocimum basilicum botanical identity
• Freeze-dried for clean, fresh quality
• Unsweetened, suitable for daily herbal tea

Quality & Sensory

Each batch is carefully freeze-dried to preserve the seeds' small, glossy black color, smooth hard texture, and faint herbal aroma. When soaked in water, the seeds swell into a translucent, gelatinous halo with a soft, jelly-like mouthfeel and a clean, neutral taste that absorbs the flavors of tea, honey, or fruit infusions without overpowering them.

Technical Specifications

Usage Scenarios

• Soaked in water as a cooling herbal drink
• Blended into flower and herbal tea
• Added to fruit infusions and summer beverages
• Used as a light satiety-supporting food
• Mixed into yogurt, smoothies, or desserts

Traditional Uses

In folk herbal practice, Lan Xiang Zi is soaked in water or brewed into cooling teas to support daily moisture balance and a comfortable feeling of fullness. It is commonly added to flower teas, fruit infusions, and summer drinks, and is paired with ingredients like chrysanthemum, rose, and honey. In Taiwan and southern China, it is a familiar household seed used in light teas, congee, and refreshing desserts.

FAQ Q&A