Chai Hu Powder Bupleurum Root Powder 500g Fine Ground North Bupleurum for Traditional Herbal Decoctions

Bupleurum Root Powder, known in TCM as Chai Hu (柴胡), from Bupleurum chinense, the dried root of the plant finely ground for convenient use. In TCM theory Chai Hu is considered bitter and slightly cold, traditionally associated with the liver and gallbladder channels. This unsulfured powder is sold as a raw botanical for traditional herbal preparation and should be used under the guidance of a qualified practitioner.

Key Selling Points

• Finely ground Bupleurum chinense root powder for traditional herbal preparation
• Known in TCM as Chai Hu (柴胡), a classic herb associated with liver and gallbladder channels
• Unsulfured processing with no sulfur fumigation
• Sold as a raw edible agricultural product in a 500g pack
• Suitable for custom formulas, decoctions, and bulk herbal blending

Quality & Sensory

The powder is typically light yellow-brown to grayish-brown with a fine, dry, free-flowing texture. It carries a faint herbal aroma, and its taste is traditionally described as slightly bitter with a mild, earthy character when mixed into warm water or decoctions.

Technical Specifications

Usage Scenarios

• Blend into traditional herbal decoctions prepared with other botanicals
• Incorporate into custom powder formulas as directed by a practitioner
• Mix into warm water or congee as part of traditional herbal routines
• Use in bulk herbal blending for apothecary or culinary preparation

Traditional Uses

In traditional Chinese medicine, Chai Hu has long been used in classic formulas such as Xiao Chai Hu Tang, traditionally prepared by decocting the sliced root with other herbs. It is traditionally associated with harmonizing shaoyang patterns and soothing liver qi stagnation. Practitioners often pair it with Huang Qin, Bai Shao, or Dang Gui depending on the intended traditional formula.

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