Dried Murraya Paniculata Qian Li Xiang Whole Herb 500g Culinary Spice for Braised Meats and Stews

Dried Murraya Paniculata, known in TCM as Qian Li Xiang (千里香), is the sun-dried leaf and twig of Murraya paniculata, a fragrant citrus-family botanical. Traditionally valued in Chinese herbal practice for its warming, aromatic nature, it is widely used as a culinary spice to enrich braised meats, stews, and marinades. This listing offers a plain dried whole-herb form suitable for kitchen seasoning and traditional decoction use.

Key Selling Points

• Authentic dried Qian Li Xiang (千里香) whole herb from Anhui, China
• Botanical source Murraya paniculata, a fragrant citrus-family plant
• Sun-dried whole leaf and twig form with naturally intense aroma
• Popular spice for braising pork, beef, poultry, and slow-cooked dishes
• Also suitable for traditional herbal decoctions in TCM practice

Quality & Sensory

Typically deep green to brownish-green in color with slender, brittle leaf and twig pieces. The dried herb carries a strong, resinous, citrus-like fragrance that becomes more pronounced when heated or simmered, lending a warm aromatic depth to braised dishes.

Technical Specifications

Usage Scenarios

• Add to braising liquid for pork, beef, chicken, or duck
• Simmer in marinades and spice packets for slow-cooked meats
• Include in traditional herbal decoctions under TCM guidance
• Use in homemade spice blends for stews and hotpot bases

Traditional Uses

In TCM theory, Qian Li Xiang is traditionally associated with moving qi and relieving mild digestive discomfort, and it has long appeared in folk herbal practice. In the kitchen, it is a classic component of braising spice mixes alongside star anise, cinnamon, and bay leaf, where its penetrating aroma helps round out rich meat dishes. It is typically added whole during simmering and removed before serving.

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