Pai Xiang Cao 排香草 Dried Aromatic Herb Culinary Spice for Braising Hotpot and Fishing Recipes 500g

Pai Xiang Cao (排香草), also called Xiang Pai Cao (香排草), is a dried aromatic herb traditionally used in Chinese culinary and folk practice. This whole dried herb is sun-dried and valued for its sweet, warm fragrance. In TCM tradition it is associated with aromatic dampness-resolving and harmonizing properties. Commonly added to braised dishes, hotpot broths, and spice blends. Store in a cool, dry place.

Key Selling Points

• Dried whole Pai Xiang Cao (排香草) herb, a classic Chinese aromatic spice
• Botanical source traditionally identified as Lysimachia foenum-graecum
• Sun-dried whole plant form with a sweet, warm, lasting aroma
• Widely used in braising spice blends, hotpot bases, and marinades
• Also a traditional ingredient in folk fishing bait recipes

Quality & Sensory

Typically grayish-green to brownish dried herb with slender stems and narrow leaves. The aroma is sweet, warm, and slightly hay-like, intensifying when simmered. When decocted it typically releases a mellow, balsamic fragrance rather than a bitter taste.

Technical Specifications

Usage Scenarios

• Add to braised meat and poultry spice packets for aromatic depth
• Simmer in hotpot and stew broths as a background fragrance herb
• Blend with star anise, cinnamon, and clove in master stock recipes
• Use as an ingredient in traditional fishing bait formulations

Traditional Uses

In Chinese folk practice, Pai Xiang Cao has long been valued as an aromatic seasoning herb for red-braised dishes, lu wei master stocks, and hotpot bases, where a small amount is simmered to lend a sweet, lasting fragrance. In TCM tradition it is associated with aromatic properties that help harmonize the middle. It is typically used whole in spice bags and removed before serving.

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