Sheng Ma Slices & Powder (Cimicifuga foetida) — Traditional Chinese Herb, 500g

Sheng Ma (升麻), botanically Cimicifuga foetida (also known as Black Cohosh in related species), is the dried rhizome of a traditional Chinese herb long revered in Traditional Chinese Medicine (TCM) as a rising, yang-lifting botanical. For centuries, Sheng Ma has been prized as an elevating herb used to raise yang qi, clear heat, and release the exterior. Its nature is slightly cold, sweet, and pungent, making it a distinctive herb for lifting the clear and dispelling turbidity. This listing offers both sliced rhizome pieces and finely milled powder, packed as a 500g food agricultural product.

Key Selling Points

• Traditional yang-lifting herb in TCM
• Available as slices or fine powder
• Cimicifuga foetida rhizome
• 500g value pack for daily use
• Food agricultural product grade

Quality & Sensory

Each batch is carefully sliced or milled to preserve its natural pale brown to greyish-brown color, firm texture, and mild earthy aroma. When decocted, the slices yield a gentle, slightly bitter and pungent infusion with a subtle sweetness. The powder blends smoothly into warm water or soups, releasing a deep herbal character without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions
• Herbal tea blends
• Soup and congee additions
• Powdered drink mixes
• Seasonal wellness formulas

Traditional Uses

In folk herbal practice, Sheng Ma is decocted into soups and tonics to support the body's natural rising energy, often paired with herbs like Huang Qi and Chai Hu in classic formulas. It is also used in daily teas and congee for seasonal nourishment, particularly during transitional seasons. The powder form is convenient for blending into warm water or adding to medicinal food preparations.

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