Sichuan Cyathula Root Chuan Niu Xi 500g Dried Raw Herb for Decoction and Soup

Sichuan Cyathula Root, known in TCM as Chuan Niu Xi (川牛膝), from Cyathula officinalis, is a dried root supplied as loose decoction pieces. In TCM theory it is traditionally associated with the liver and kidney channels and is valued in classical formulas. This 500g pack is sold as a food-grade raw herb for decoction, soup, and traditional herbal preparation.

Key Selling Points

• Dried Sichuan cyathula root supplied as loose raw herb pieces
• Botanical source Cyathula officinalis with Chinese name Chuan Niu Xi 川牛膝
• Traditionally used in TCM decoctions and herbal soup formulas
• 500g bulk pack with larger orders consolidated into one bag
• Sourced from Sichuan and stored at room temperature

Quality & Sensory

Typically the dried root pieces are yellowish-brown to grayish-brown with a firm, fibrous texture and a faint earthy aroma. When decocted, the liquid typically takes on a mild, slightly sweet and bitter herbal taste.

Technical Specifications

Usage Scenarios

• Simmered into traditional herbal decoctions
• Added to slow-cooked herbal soups with other botanicals
• Used in congee or culinary recipes following traditional practice
• Incorporated into seasonal herbal preparations

Traditional Uses

In TCM practice, Chuan Niu Xi is traditionally used in decoctions and soup formulas, often paired with herbs such as du zhong, dang gui, or yi yi ren depending on the intended traditional function. It has long been included in formulas associated with supporting the lower body and joints in classical herbal theory. It is commonly prepared by simmering the dried root in water or adding it to long-cooked soups.

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