Dried Murraya Paniculata Qian Li Xiang Whole Herb Natural Culinary Spice for Braising Stews and Marinades 500g

Dried Murraya Paniculata, known in Chinese as Qian Li Xiang (千里香), is a fragrant whole herb spice supplied as sun-dried leaves and stems. Traditionally valued in Chinese cooking for its intense citrus-like aroma, it is a classic addition to braising spice blends,卤味 master stocks, and slow-cooked meat dishes. In TCM it is traditionally associated with moving qi and easing discomfort. Use as a culinary seasoning in home kitchens.

Key Selling Points

• Authentic dried Qian Li Xiang (千里香) whole herb spice
• Botanical source Murraya paniculata, sun-dried without sulfur treatment
• Intensely aromatic citrus-like fragrance prized in Chinese braising
• Traditional TCM herb also used as a household culinary seasoning
• Available in 100g, 250g, and 500g loose bulk packs

Quality & Sensory

Typically deep green to brownish-green dried leaves and slender stems with a strong, sweet citrus-like aroma. When simmered in braising liquid it releases a warm, resinous fragrance that infuses meats and stocks with a distinctive perfumed depth.

Technical Specifications

Usage Scenarios

• Add to braising spice bags for beef, duck, chicken, or pork
• Simmer in master stock or卤味 marinades for aromatic depth
• Use in slow-cooked stews and hotpot broth seasoning
• Combine with star anise, cinnamon, and bay leaf in spice sachets

Traditional Uses

In Chinese folk practice, Qian Li Xiang has long been used both as a household spice and as a traditional herb. In TCM theory it is traditionally associated with regulating qi and relieving mild discomfort. In the kitchen it is a signature component of southern Chinese braising blends, where a small amount is tied in cheesecloth and simmered with soy sauce, rock sugar, and other spices to perfume meats and eggs.

FAQ Q&A