White Atractylodes Rhizome Bai Zhu 500g Stir-Fried Sliced Zhejiang Atractylodes macrocephala for Decoction

Stir-fried White Atractylodes Rhizome, known in TCM as Bai Zhu (白术), from Atractylodes macrocephala. These dried rhizome slices are sourced from mature Zhejiang-grown roots and processed without sulfur fumigation. In TCM theory, Bai Zhu is warm in nature with sweet and bitter flavors and is traditionally associated with the spleen and stomach channels. Traditionally used in classic formulas such as Si Jun Zi Tang and San Bai Tang, it is a staple herb for home decoction and herbal cooking.

Key Selling Points

• Authentic Bai Zhu (白术) rhizome slices from Atractylodes macrocephala
• Mature Zhejiang-grown roots with sulfur-free processing
• Stir-fried (chao) form traditionally favored for spleen-supporting formulas
• Key herb in classic blends such as Si Jun Zi Tang and San Bai Tang
• 500g value pack suited to regular home decoction and culinary use

Quality & Sensory

Typically the slices show a yellowish-brown exterior with a pale yellow to tan cut surface and fine radial texture. The aroma is characteristically warm and slightly camphoraceous, and stir-frying lends a mild toasted note. When decocted, the liquid typically carries a gently bitter, sweetish taste.

Technical Specifications

Usage Scenarios

• Simmer as a single-herb decoction or as part of multi-herb formulas
• Add to Si Jun Zi Tang or San Bai Tang herbal soup preparations
• Cook into herbal congee with rice and complementary roots
• Use in seasonal tonic soups with lean meat or poultry

Traditional Uses

In TCM practice, Bai Zhu is traditionally used to support spleen and stomach function and to address dampness, and it appears in foundational formulas such as Si Jun Zi Tang and Shen Ling Bai Zhu San. It is commonly paired with Fu Ling, Dang Shen, and Gan Cao. Stir-fried Bai Zhu is traditionally preferred when a stronger spleen-tonifying action is desired, and the slices are simmered in decoctions or added to nourishing soups and congee.

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