Qian Li Xiang Dried Murraya Seeds 500g Traditional Chinese Herb for Culinary Seasoning and Decoction Use

Qian Li Xiang (千里香), also called Qi Li Xiang (七里香) or Wan Li Xiang (万里香), is a dried seed product traditionally used in Chinese herbal and culinary practice. The seeds are sun-dried and valued in TCM for their warm, aromatic nature, traditionally associated with moving qi and easing mild digestive discomfort. Commonly used as a spice or decoction ingredient, it should be used in moderation and stored in a cool, dry place.

Key Selling Points

• Dried Qian Li Xiang seeds, known in Chinese as 千里香 and also called 七里香 or 万里香
• Sun-dried whole seeds with a warm, pungent aromatic character typical of this traditional herb
• Traditionally used in TCM practice, where it is associated with moving qi and supporting digestive comfort
• Versatile ingredient suitable for spice blends, slow-cooked dishes, and herbal decoctions
• Pre-packaged 500g bag with a 24-month shelf life when stored in a cool, dry place

Quality & Sensory

The seeds are typically small, dark brown to blackish, and firm with a slightly wrinkled surface. They carry a warm, pungent, slightly citrus-like aroma. When simmered or decocted, they typically release a spicy, fragrant taste with a mild lingering warmth.

Technical Specifications

Usage Scenarios

• Add to braised dishes, stews, and marinades as an aromatic spice
• Simmer in herbal decoctions following traditional preparation methods
• Combine with other spices for slow-cooked meat and poultry dishes
• Use in small amounts for seasonal home cooking and soup bases

Traditional Uses

In traditional Chinese practice, Qian Li Xiang seeds have long been used as both a spice and a folk herb. They are traditionally associated with warming the middle, promoting the movement of qi, and relieving mild bloating or stomach discomfort. In the kitchen, the seeds are often added whole to braising liquids, spice packets, and slow-simmered soups, where their pungent aroma infuses the dish. They are commonly paired with star anise, cinnamon bark, and other warming spices in regional Chinese cooking.

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