Dried Murraya Paniculata Qian Li Xiang Aromatic Herb 500g for Braising Hotpot and Culinary Seasoning

Dried Murraya Paniculata Herb, known in TCM as Qian Li Xiang (千里香), from Murraya paniculata, offered as hand-selected dried leaves and aromatic plant material. In TCM theory it is traditionally associated with moving qi and dispelling dampness, and it is widely valued in Chinese culinary practice as a fragrant spice for braised dishes and hotpot. Store refrigerated and use as a culinary or traditional herbal ingredient.

Key Selling Points

• Authentic Qian Li Xiang (千里香) dried aromatic herb from Murraya paniculata
• Hand-selected plant material with a strong citrus-like fragrance
• Traditional TCM herb valued for its warming aromatic character
• Popular spice for braised meats, hotpot bases, and savory marinades
• Convenient 500g resealable bag suitable for frequent kitchen use

Quality & Sensory

Typically deep green to brownish-green dried leaves with a brittle texture and an intense citrusy, peppery aroma. When simmered in braises or broths, it typically releases a warm, resinous fragrance that deepens the savory profile of the dish.

Technical Specifications

Usage Scenarios

• Add to braising liquid for beef, duck, or pork dishes
• Include in hotpot spice bases for extra fragrance
• Simmer in marinades and stew seasonings
• Use in traditional herbal decoctions under practitioner guidance

Traditional Uses

In traditional Chinese practice, Qian Li Xiang has long been used both as a folk herb and as a kitchen spice. It is traditionally associated with promoting qi movement and relieving mild digestive discomfort, and it is commonly simmered with star anise, cinnamon bark, and bay leaf in master braising stocks. In some regions it is also added to seasonal meat dishes for its warming aromatic quality.

FAQ Q&A