Roasted Fennel Seeds Hui Xiang Zi Low Temperature Baked Culinary Spice

Roasted Fennel Seeds, known in TCM as Hui Xiang Zi (茴香籽), from Foeniculum vulgare Mill. These low-temperature baked seeds are a fragrant culinary spice and traditional herbal ingredient. In TCM theory, fennel seeds are considered warm and pungent, associated with the Liver, Kidney, and Spleen channels. Traditionally used to support digestive comfort and warm the middle burner. Enjoy as a seasoning, tea, or culinary addition.

Key Selling Points

• Identified as Hui Xiang Zi (茴香籽), the dried ripe fruit of Foeniculum vulgare
• Low-temperature baking preserves natural aroma and volatile oils
• Warm, pungent nature in TCM theory associated with digestive support
• Versatile culinary spice for soups, stews, and grain dishes
• Bulk 5-jin bag suitable for food service and home kitchens

Quality & Sensory

These roasted fennel seeds typically show a warm greenish-brown color with a dry, slightly crisp texture. The aroma is sweet, licorice-like, and gently toasted. When brewed or cooked, they impart a mild, sweet, and warming flavor with subtle anise notes.

Technical Specifications

Usage Scenarios

• Add to soups and stews for aromatic warmth
• Brew as a simple herbal tea
• Sprinkle into grain dishes and congee
• Use as a culinary spice in baking and pickling
• Combine with other warming herbs in decoctions

Traditional Uses

In TCM theory, Hui Xiang Zi is traditionally used to warm the middle burner, disperse cold, and support digestive comfort. It is commonly paired with ginger or cinnamon in decoctions. Folk practice includes chewing the seeds after meals or brewing them as a gentle tea to ease occasional bloating.

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