Pang Da Hai (Sterculia lychnophora) — Dried Malva Nut for Herbal Tea, 130g Jar

Pang Da Hai (Sterculia lychnophora), also known as Malva Nut or Scaphium Seed, is the dried ripe seed of a traditional food herb known in Traditional Chinese Medicine (TCM) as Pàng Dà Hǎi (胖大海). For centuries it has been prized as a soothing, throat-moistening herb, traditionally used to ease dryness of the throat and support vocal comfort. Its nature is sweet, cool, and gently moistening, making it a mild yet effective herb for nourishing fluids and clearing heat. This 130g jar contains sun-dried whole seeds, ready to steep in hot water alone or blended with herbs such as honeysuckle flower and monk fruit.

Key Selling Points

• Traditional throat-soothing food herb
• Whole sun-dried Malva Nut seeds
• Sterculia lychnophora
• 130g resealable jar, no added sugar
• Pairs well with honeysuckle and monk fruit

Quality & Sensory

Each seed is carefully sun-dried to preserve its dark brown, slightly wrinkled outer shell and pale, gelatinous interior. When steeped in hot water, the seed swells and releases a soft, mucilaginous gel with a mild, subtly sweet and neutral taste. The infusion is smooth and lightly viscous, coating the throat with a gentle, moistening sensation.

Technical Specifications

Usage Scenarios

• Steeped alone as a warm throat-soothing tea
• Blended with honeysuckle flower and monk fruit
• Added to seasonal herbal tea blends
• Daily vocal comfort drink for singers and speakers
• Warm infusion during dry or cold seasons

Traditional Uses

In folk herbal practice, Pang Da Hai is steeped in hot water as a daily throat-soothing tea, often combined with honeysuckle flower (Jin Yin Hua) and monk fruit (Luo Han Guo) for a cooling, moistening blend. It is a common ingredient in seasonal tea formulas used during dry autumn and winter months, and is traditionally taken to support vocal clarity and throat comfort. The seeds are also added to gentle decoctions and congee in some regional food-therapy traditions.

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