Dried Murraya Paniculata Qian Li Xiang Whole Herb 500g Aromatic Spice for Sichuan Cooking Hotpot Braising and Marinades
Price range: $5.80 through $7.49
Description
Dried Murraya, known in TCM as Qian Li Xiang (千里香), from Murraya paniculata, offered as sun-dried whole herb pieces. This aromatic botanical is traditionally valued in Chinese culinary and folk herbal practice for its warm, pungent fragrance. In TCM theory it is associated with moving qi and dispelling dampness. Commonly used as a spice in Sichuan dishes, hotpot bases, braised meats, and marinades. Store in a cool, dry place away from direct sunlight.
Key Selling Points
- Authentic dried Qian Li Xiang (千里香) whole herb, sun-dried to preserve natural aroma
- Botanical source Murraya paniculata, a traditional Chinese aromatic spice herb
- Warm pungent fragrance traditionally used to enhance Sichuan cuisine and hotpot broth
- Versatile seasoning for braising, stewing, marinades, and even fishing bait preparation
- Pre-packaged 500g bulk format suitable for home kitchens and food service use
Quality & Sensory
Typically deep green to brownish-green in color with slender leaf and twig pieces. The dried herb carries a strong, resinous, citrus-like aroma that intensifies when heated or simmered. When cooked in broths or braises, it typically imparts a warm, slightly peppery and woody fragrance.
Technical Specifications
| Product Type | Dried whole herb spice |
|---|---|
| Chinese Name | 千里香 |
| Pinyin | Qian Li Xiang |
| Botanical Name | Murraya paniculata |
| Plant Part | Leaves and twigs |
| Net Weight | 500g |
Usage Scenarios
- Add to Sichuan hotpot and mala broth bases for layered aroma
- Simmer in braising liquid for beef, duck, or pork dishes
- Grind or crush into spice blends for marinades and dry rubs
- Infuse in cooking oil for fragrant stir-fry seasoning
- Use as an aromatic component in fishing bait mixes
Traditional Uses
In traditional Chinese folk practice, Qian Li Xiang has long been used both as a culinary spice and as a household aromatic herb. In TCM theory it is considered warm in nature with pungent and slightly bitter flavor, traditionally associated with promoting qi movement and relieving mild digestive discomfort. It is commonly paired with star anise, cinnamon bark, and bay leaf in braising spice packets, or added to seasonal hotpot blends during colder months.
FAQ Q&A
Q: What exactly is this product?
A: This is 500g of pre-packaged dried Qian Li Xiang (千里香), the leaf and twig portions of Murraya paniculata, sold as a culinary spice and traditional herb.
Q: What is it traditionally used for?
A: In TCM theory it is warm and pungent, traditionally associated with moving qi and dispelling dampness. In the kitchen it is prized for the deep citrus-resinous aroma it lends to braises and hotpot.
Q: How do I use it in cooking?
A: Add whole pieces to braising liquids, hotpot broth, or marinades, then remove before serving. It can also be ground into spice blends for dry rubs.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | 100g, 250g, 500g |
Related products
-
Dried Dodder Seed Tu Si Zi Whole Herb 500g Bulk Chinese Herbal Ingredient
Price range: $7.04 through $7.52 -
Cabinda Bark Dried Herb 500g Traditional Herbal Infusion Ingredient
Price range: $12.38 through $37.50 -
Dried Huang Jing Slices Polygonatum Rhizome Chicken Head Huang Jing 500g Bulk Herbal Tea and Soup Ingredient
Price range: $9.14 through $18.87 -
Dried Angelica Sinensis Slices Dang Gui 当归 500g Gansu Raw Herb for Decoction Soup and Tea
Price range: $16.44 through $35.88
Reviews
There are no reviews yet.