Cao Hong Hua (Carthamus tinctorius) — Dried Safflower Whole Flowers, Food Herb for Tea & Soup

Cao Hong Hua (Carthamus tinctorius), also known as Safflower or Hong Hua (红花), is the dried whole flower of a traditional food herb long revered in Traditional Chinese Medicine (TCM). For centuries, Hong Hua has been prized as a blood-quickening, stasis-dispelling herb used to support smooth circulation, ease occasional discomfort, and bring warmth to the body. Its nature is warm and its flavor is pungent, making it a gently activating herb that moves qi and blood without harshness.

Key Selling Points

• Traditional blood-quickening food herb
• Dried whole safflower blossoms
• Carthamus tinctorius
• Suitable for tea, soup, and culinary use
• New-crop, grade-one quality

Quality & Sensory

Each batch is carefully harvested and dried to preserve the vivid orange-red color, soft petal texture, and faintly sweet, hay-like aroma of the whole blossoms. When steeped, the flowers release a warm golden-orange infusion with a mild, subtly sweet and slightly earthy taste, adding gentle color and character to teas and broths.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Chinese-style soup and broth
• Medicinal food and congee
• Culinary coloring and flavoring
• Commercial food preparation

Traditional Uses

In folk herbal practice, Hong Hua is decocted into soups, medicinal congee, and warming tonics to support healthy circulation and ease occasional stiffness. It is a common ingredient in blood-quickening soup packs, where it pairs with ingredients like angelica, chuanxiong, and jujube. As a daily tea, it is brewed alone or blended with rose and goji berry for a warm, gently activating infusion.

FAQ Q&A