Ru Xiang Resin (Boswellia carterii) — Natural Frankincense Tears, Dried Food Herb 500g

Ru Xiang (乳香), botanically known as Boswellia carterii and commonly called Frankincense, is the natural dried resinous tears of a revered tree used for millennia in Traditional Chinese Medicine (TCM) and across the ancient incense and herbal traditions of Asia and the Middle East. In TCM it is honored as a moving, invigorating herb prized for activating blood, dispersing stagnation, and easing pain, and for its ability to open the channels and settle the spirit. Its nature is warm and acrid, making it a lively yet refined herb traditionally used to relieve aching joints, chest and abdominal discomfort, and sluggish circulation.

Key Selling Points

• Natural Frankincense resin tears (Boswellia carterii)
• Traditional herb for activating blood and easing pain
• Sun-dried, new-crop quality from Anhui
• 500g bulk food-herb grade resin
• Warm, acrid nature that opens the channels

Quality & Sensory

Each batch consists of natural resin tears with a pale golden to amber hue, semi-translucent and slightly waxy to the touch. The aroma is warm, balsamic, and faintly citrus-woody, becoming richer when warmed or burned. When decocted or steeped, the resin softens and releases a gentle, slightly bitter and aromatic infusion with a subtle pine-like finish.

Technical Specifications

Usage Scenarios

• Herbal decoctions and soups
• Traditional liniment and compress blends
• Incense and aromatic resin burning
• Herbal tea blends in small amounts
• Medicinal food preparation

Traditional Uses

In folk herbal practice, Ru Xiang is decocted into soups and tonics to invigorate circulation and ease discomfort in the joints and limbs. It is a classic ingredient in traditional liniments and poultices applied externally for stiffness and swelling, and is burned as incense to calm the spirit and purify a space. In daily life it appears in small amounts in herbal teas and medicinal food formulas, often paired with Mo Yao (myrrh) for moving stagnation, or with Dang Gui and Chuan Xiong for warming the channels.

FAQ Q&A