Dried Mother Clove Whole Buds Mu Ding Xiang 500g Culinary Spice for Hot Pot and Cooking

Dried Mother Clove, known in TCM as Mu Ding Xiang (母丁香) and also called Ji She Xiang (鸡舌香), is the dried fruit of Syzygium aromaticum. These large whole buds are sold as a culinary spice and traditional herb. In TCM theory, mother clove is considered warm in nature with a pungent flavor. Traditionally used in decoctions and slow-cooked dishes, it is valued in herbal kitchens. Store refrigerated to preserve aroma and quality.

Key Selling Points

• Large whole mother clove buds selected from the new harvest
• Botanical source is Syzygium aromaticum, the dried clove fruit
• Known in TCM as Mu Ding Xiang or Ji She Xiang with a warm pungent nature
• 500g bulk pack suited to home kitchens and regular cooking
• Commonly used as a spice in hot pot, braising, and slow-cooked dishes

Quality & Sensory

These mother clove buds typically show a reddish-brown to dark brown color with a firm, dry texture. They typically carry a warm, spicy, and slightly sweet clove aroma. When simmered in broths or braises, they typically release a deep, pungent warmth with subtle woody sweetness.

Technical Specifications

Usage Scenarios

• Add to hot pot broths for warm spicy depth
• Simmer in braising liquids for meats and poultry
• Include in slow-cooked soups and stews
• Use in marinades and spice blends for home cooking

Traditional Uses

In TCM practice, mother clove has traditionally been used in decoctions and warming formulas, often paired with herbs such as cinnamon bark and dried ginger in classical preparations. In folk and culinary tradition, whole cloves are added to braises, hot pot bases, and spiced broths, especially during colder seasons. The buds may also be simmered with star anise and bay leaf in savory cooking.

FAQ Q&A