Turmeric Jiang Huang 500g Dried Sichuan Root Slices for Cooking and Herbal Use

Turmeric, known in TCM as Jiang Huang (姜黄), from Curcuma longa, is the dried rhizome supplied here as natural sun-dried slices from Sichuan. In TCM theory it is pungent and bitter with warm properties, traditionally associated with moving qi and blood. This whole-form culinary herb is commonly used in cooking and traditional preparations; store sealed in a cool dry place.

Key Selling Points

• Whole-form dried turmeric rhizome slices in the traditional Chinese decoction-piece style
• Botanical source Curcuma longa with Sichuan origin and natural sun-drying
• Known in TCM as Jiang Huang, traditionally associated with moving qi and blood
• Pungent aroma and golden yellow color suited to curries, soups, and herbal cooking
• Sold as a 500g pack of edible agricultural product for culinary use

Quality & Sensory

Slices typically show a deep golden yellow to orange cut surface with a firm, dry texture. The aroma is characteristically pungent and slightly peppery, and when simmered or cooked the taste is warm, bitter, and earthy with lingering spice.

Technical Specifications

Usage Scenarios

• Simmer slices in soups, broths, and herbal decoctions
• Grind or crush for curries, rice dishes, and marinades
• Add to congee or seasonal tonic cooking
• Steep as a component of traditional herbal teas

Traditional Uses

In TCM practice, Jiang Huang is traditionally used in decoctions and is often paired with herbs such as E Zhu or Yu Jin in classical formulas. Folk use includes adding slices to soups, stews, and congee, especially in autumn and winter cooking. It is also a familiar kitchen spice valued for its golden color in everyday culinary traditions.

FAQ Q&A