Stir-Fried Atractylodes Rhizome Cang Zhu 500g Wheat Bran Processed Dried Herb for Decoction and Tea

Stir-Fried Atractylodes Rhizome, known in TCM as Cang Zhu (苍术), from Atractylodes lancea, is the dried rhizome processed with wheat bran. In TCM theory it is warm in nature with pungent and bitter flavor and is traditionally associated with the spleen and stomach channels. Traditionally used in decoctions and herbal formulas, it is a natural botanical for experienced herbal users.

Key Selling Points

• Wheat bran stir-fried Cang Zhu rhizome pieces, a classic TCM processed herb
• Botanical source Atractylodes lancea, dried rhizome cut for decoction use
• Traditionally associated with drying dampness and supporting spleen function in TCM theory
• Warm pungent bitter profile, traditionally entering the spleen and stomach channels
• Suitable for decoctions, herbal soups, and traditional formulas

Quality & Sensory

The slices typically show a grayish-yellow to brownish surface from bran stir-frying with a fragrant roasted aroma. The texture is firm and slightly oily, and decocted liquid typically carries a pungent, bitter taste with warm aromatic notes.

Technical Specifications

Usage Scenarios

• Simmer in herbal decoctions with other prescribed herbs
• Add to traditional herbal soups in small amounts
• Use in TCM formulas prepared by practitioners
• Brew as a component of traditional herbal tea blends

Traditional Uses

In TCM practice, bran-fried Cang Zhu is traditionally used to dry dampness, strengthen the spleen, dispel wind-damp, and improve clear vision. It is a component of classic formulas such as Ping Wei San and is traditionally paired with herbs like Hou Po and Chen Pi. Folk practice also uses it for seasonal damp-weather teas and sachets.

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