Xiao Tong Cao Slices (Stachyurus himalaicus) — Dried Food Herb for Soup & Tea

Xiao Tong Cao Slices (Stachyurus himalaicus) are the dried stem pith slices of a traditional food herb known in Traditional Chinese Medicine (TCM) as Xiǎo Tōng Cǎo (小通草). Also called Himalayan Stachyurus Pith, Xiao Tong Cao has been prized for centuries as a gentle, channel-clearing herb used in soups, teas, and seasonal decoctions. Its nature is sweet, bland, and slightly cold, making it a mild yet effective herb for promoting fluid movement and supporting smooth flow.

Key Selling Points

• Traditional channel-clearing food herb
• Dried Xiao Tong Cao stem pith slices
• Stachyurus himalaicus
• Suitable for soup, tea, and decoction
• Clean, new-crop quality from Sichuan

Quality & Sensory

Each batch is carefully sliced and dried to preserve its pale white color, light spongy texture, and faint earthy aroma. When simmered, the slices soften and release a gentle, subtly sweet flavor with a smooth mouthfeel, adding lightness to broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Traditional decoctions
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Xiao Tong Cao is decocted into soups, teas, and gentle tonics to support daily fluid balance and smooth flow. It is a common ingredient in soup packs, where it pairs with ingredients like coix seed, poria, and adzuki bean. As a tea, it is brewed alone or blended with other mild herbs for a light, subtly sweet infusion.

FAQ Q&A