Wu Jia Pi Powder Acanthopanax Bark 60-200 Mesh Culinary Herbal Powder 500g

Wu Jia Pi (五加皮) powder, made from the dried root bark of Acanthopanax gracilistylus, a classic TCM botanical. In TCM theory it is traditionally associated with the liver and kidney channels, with an acrid, bitter and warm nature. This finely milled powder is sold as a culinary-use agricultural product and is not a substitute for medicine.

Key Selling Points

• Ground from Xiang Wu Jia Pi (香五加皮), the root bark of Acanthopanax gracilistylus
• Milled to 60-200 mesh for smooth blending into foods and herbal preparations
• A traditional TCM herb long valued in folk herbal practice
• Single-ingredient powder with no added fillers
• 500g pack sealed for storage in a cool dry place

Quality & Sensory

The powder is typically light brown to tan with a fine, dry texture and a faint woody, slightly acrid aroma. Its taste is traditionally described as mildly bitter and pungent.

Technical Specifications

Usage Scenarios

• Blend into congee or porridge during cooking
• Add to soups and slow-simmered broths
• Mix into herbal culinary preparations
• Incorporate into traditional food recipes

Traditional Uses

In TCM tradition, Wu Jia Pi has long been used in decoctions, medicinal wines, and food therapy recipes, often paired with herbs such as Du Zhong or Niu Xi in classic formulas. It was traditionally associated with supporting the sinews and bones and with dampness-dispelling practices, and it appears in seasonal folk cooking such as herbal soups and congee.

FAQ Q&A