Jiu Cai Zi (Allium tuberosum) — Roasted Chive Seeds, Food-Herb for Tea & Powder

Jiu Cai Zi (Allium tuberosum), commonly known as Chinese Chive Seeds, are the dried, gently roasted seeds of a traditional food herb known in Traditional Chinese Medicine (TCM) as Jiǔ Cài Zǐ (韭菜籽). For centuries, chive seeds have been prized as a warming, yang-supporting herb used in daily teas, congee, and tonic formulas. Their nature is warm and pungent-sweet, making them a gentle yet steadily warming herb for supporting the Kidney and warming the lower body.

Key Selling Points

• Traditional warming food herb
• Gently roasted for easy brewing
• Allium tuberosum chive seeds
• Can be brewed as tea or ground into powder
• 500g bulk value pack

Quality & Sensory

Each batch is carefully roasted to a deep amber-brown, preserving the seeds' plump, glossy texture and their warm, toasted, slightly nutty aroma. When brewed, they yield a gentle, mildly sweet and earthy infusion with a soft toasted note; when ground, the powder carries the same warm fragrance and blends smoothly into teas, congee, or soups.

Technical Specifications

Usage Scenarios

• Daily herbal tea, alone or blended
• Ground into powder for drinks
• Congee and grain porridge
• Warming soup and tonic formulas
• Seasonal winter nourishment

Traditional Uses

In folk herbal practice, Jiu Cai Zi is decocted into teas, congee, and warming tonic soups to support daily yang nourishment, especially during colder seasons. It is often paired with goji berry, Chinese yam, and walnut in kidney-supporting formulas, and is brewed alone as a simple daily tea. Roasted seeds are also ground into powder and stirred into warm water or porridge for convenient everyday use.

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