Qian Li Xiang (Murraya paniculata) — Dried Aromatic Herb for Hotpot & Culinary Use

Qian Li Xiang (Murraya paniculata), also known as Orange Jessamine or Chinese Boxwood, is the dried aromatic herb and seed material traditionally used in Chinese culinary and herbal practice. In Traditional Chinese Medicine (TCM), it is known as Qiān Lǐ Xiāng (千里香), a name meaning "fragrance that travels a thousand miles," reflecting its intensely aromatic character. Its nature is warm and pungent, making it a valued herb for moving qi, warming the middle, and dispersing stagnation. This batch is sourced from Guangxi and offered as a bulk dried food-herb ingredient for hotpot bases, spice blends, and traditional decoctions.

Key Selling Points

• Traditional aromatic food-herb from Guangxi
• Murraya paniculata dried herb
• Bulk 500g value pack
• Ideal for hotpot base and spice blends
• 18-month shelf life, room-temperature storage

Quality & Sensory

Each batch is carefully dried to preserve its warm reddish-brown to tan color, dry granular texture, and intensely fragrant, citrus-like aroma. When added to hotpot broth or simmered in decoctions, it releases a bold, warming pungency with subtle bitter and sweet undertones, layering depth into spicy and savory preparations without overwhelming other ingredients.

Technical Specifications

Usage Scenarios

• Hotpot base and soup stock
• Spice blend for braised dishes
• Traditional herbal decoction
• Marinade and seasoning mix
• Culinary aromatic for savory cooking

Traditional Uses

In folk herbal and culinary practice, Qian Li Xiang is added to hotpot bases, braised meat broths, and spice blends to impart a deep, warming fragrance and support the movement of qi. It is also decocted in traditional formulas alongside ingredients like star anise, cinnamon bark, and fennel seed for seasonal warming preparations. In daily cooking, it is used sparingly to enrich savory dishes and stimulate appetite.

FAQ Q&A