Chai Hu Bupleurum Root Slices 1 lb Dried Chinese Herbal Decoction Pieces for Traditional Herbal Cooking

Chai Hu (柴胡), known as Bupleurum Root, from Bupleurum chinense, consists of dried root slices traditionally used in Chinese herbal practice. In TCM theory, Chai Hu is bitter and slightly cold, traditionally associated with the liver and gallbladder channels. These cleaned slices are suitable for decoction, soup, and culinary herbal preparation, and are not a substitute for medicine.

Key Selling Points

• Dried Chai Hu (柴胡) root slices, a classic TCM botanical
• Botanical source Bupleurum chinense, a well-known Chinese herb
• Sourced from Gansu, a recognized growing region for Bupleurum
• Cleaned and sorted slices ready for decoction or soup preparation
• Traditionally used in TCM formulas for harmonizing and seasonal herbal cooking

Quality & Sensory

The slices typically show a light yellow-brown to grayish-brown color with a firm, fibrous texture and a faint herbal aroma. When decocted, the liquid typically takes on a mild, slightly bitter taste characteristic of Bupleurum root.

Technical Specifications

Usage Scenarios

• Simmer into traditional herbal decoctions
• Add to herbal soup preparations
• Use in culinary herbal recipes
• Prepare as part of seasonal herbal food use

Traditional Uses

In TCM practice, Chai Hu is traditionally associated with soothing the liver and resolving constraint, and it appears in classic formulas such as Xiao Chai Hu Tang. It is commonly simmered with other herbs in decoctions or added to herbal soups, often paired with Scutellaria, Pinellia, or Codonopsis depending on the formula. Traditionally used during seasonal transitions in daily herbal cooking.

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