Qian Cao Chinese Madder Root 500g Dried Rubia Cordifolia Herb for Decoction and Culinary Use

Chinese Madder Root, known in TCM as Qian Cao (茜草), from Rubia cordifolia, supplied as dried whole root pieces. This raw herb is traditionally valued in Chinese herbal practice and is typically described as bitter in flavor with a cold nature. In TCM theory it is associated with the liver and heart channels. Commonly used in decoctions and culinary preparations, it should be used according to traditional guidance and is not a substitute for medicine.

Key Selling Points

• Dried whole-form Qian Cao root pieces sourced from Shanxi province
• Botanical source Rubia cordifolia, a classic TCM root herb
• Traditionally associated with cooling and blood-related functions in TCM theory
• Supplied in a resealable 500g self-sealing bag for convenient storage
• Suitable for decoction, soup, and culinary herbal preparation

Quality & Sensory

Typically reddish-brown to dark red in color with a rough, woody texture and irregular root segments. The aroma is mildly earthy and herbal, and when decocted the liquid typically takes on a reddish hue with a bitter, slightly astringent taste.

Technical Specifications

Usage Scenarios

• Simmered in traditional herbal decoctions
• Added to slow-cooked soups in small amounts
• Used in culinary herbal recipes following traditional practice
• Combined with other TCM herbs in formulas

Traditional Uses

In TCM theory, Qian Cao is traditionally associated with cooling the blood and stopping bleeding, and it has also been used traditionally to promote blood circulation and address blood stasis. It is commonly prepared by decoction and often paired with herbs such as Pu Huang or Ai Ye in classical formulas. Folk practice has also used it in seasonal soups and external washes.

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