Dried Qin Jiao Large-Leaf Gentian Root 秦艽 Traditional Chinese Herb 500g Sun-Dried Slices for Decoction

Dried Qin Jiao (秦艽), the root of Gentiana macrophylla, is a classic Chinese herbal botanical supplied as naturally sun-dried, unsulfured whole or cut root pieces. In TCM theory it is traditionally associated with acrid and bitter flavors and a slightly cold nature, and is traditionally linked to the stomach, liver, and gallbladder channels. This culinary-grade raw herb is intended for decoction, soup, and other traditional preparations, and is not a substitute for medicine.

Key Selling Points

• Authentic Qin Jiao (秦艽) dried root from Gentiana macrophylla, a recognized TCM botanical
• Sourced from Gansu, a region traditionally known for gentian root herbs
• Naturally sun-dried and sulfur-free to preserve the root's natural character
• Supplied as culinary-grade raw herb suitable for decoction pieces and grinding
• Convenient 500g pack, ideal for herbal soups, teas, and formula blending

Quality & Sensory

Typically, Qin Jiao root appears in twisted or slightly cylindrical segments with a yellowish-brown to brownish surface and fine longitudinal wrinkles. The texture is firm yet somewhat flexible, and the cut surface often shows a yellowish tone. It typically carries a mild, earthy herbal aroma and yields a bitter taste when decocted.

Technical Specifications

Usage Scenarios

• Simmered into traditional herbal decoctions
• Added to slow-cooked herbal soups with other botanicals
• Ground into powder for culinary or herbal blending use
• Incorporated into seasonal tonic recipes under practitioner guidance

Traditional Uses

In traditional Chinese herbal practice, Qin Jiao has long been included in decoctions and soup formulas, often paired with herbs such as Du Huo, Sang Zhi, or Yi Yi Ren in classic wind-dampness-oriented recipes. It was traditionally used in seasonal tonics and warming broths, especially during damp or changeable weather. Preparation typically involves simmering the sliced root in water or adding it to long-cooked soups.

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