Sichuan Purple Danshen Root Slices Dan Shen 500g Salvia miltiorrhiza Herbal Tea and Soup Ingredient

Sichuan Purple Danshen, known in TCM as Dan Shen (丹参), from Salvia miltiorrhiza. These dried root slices come from Zhongjiang in Sichuan, a region traditionally associated with quality danshen. In TCM theory, danshen is bitter in flavor and slightly cold in nature, traditionally associated with the heart and liver channels. Traditionally used in decoctions, teas, and soups. Store at room temperature in a dry place.

Key Selling Points

• Premium purple danshen root slices sourced from Zhongjiang, Sichuan
• Botanical source Salvia miltiorrhiza, a classic TCM root herb
• Cut into diagonal slices for convenient decocting and brewing
• Traditionally valued in Chinese herbal practice for heart and liver channel entry
• Versatile 500g pack suitable for tea, soup, and slow-cooked dishes

Quality & Sensory

Slices typically show a reddish-purple to dark red surface with a pale yellowish inner texture. The dried root has a firm, woody feel and a mild earthy aroma. When simmered, the liquid typically takes on a warm reddish-brown tone with a slightly bitter, earthy taste.

Technical Specifications

Usage Scenarios

• Simmer in herbal decoctions with other roots
• Add to slow-cooked soups and stews
• Steep as a simple herbal tea
• Use in braised dishes and culinary preparations

Traditional Uses

In traditional Chinese practice, danshen root is commonly simmered in decoctions, often paired with herbs such as dang gui or goji berries, and added to nourishing soups. It has also been used in daily herbal teas and seasonal tonic recipes, particularly in autumn and winter cooking. Slices are typically rinsed before use and simmered 20-30 minutes.

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