Low Temperature Baked Cottonseed Powder Traditional Chinese Herbal Ingredient for Cooking

Low Temperature Baked Cottonseed Powder, known in Chinese as Mian Hua Zi (棉花籽), from Gossypium herbaceum, is a finely milled seed product. In TCM theory, cottonseed is traditionally associated with warming and supportive properties. This powder is produced by low-temperature baking and grinding, intended for culinary and traditional preparation. It is not a medicine and should be used as a food ingredient.

Key Selling Points

• Identified as Mian Hua Zi (棉花籽), the seed of Gossypium herbaceum
• Low-temperature baked then milled into fine powder
• Traditional TCM seed used in warming herbal preparations
• Sourced from Jilin province and sold as bulk raw material
• Intended for cooking and traditional decoction or congee use

Quality & Sensory

The powder is typically light tan to pale brown with a fine, dry texture and a mild, nutty, earthy aroma. When cooked or decocted, it has a subtle, slightly sweet and starchy taste. Color and aroma may vary slightly by batch.

Technical Specifications

Usage Scenarios

• Added to soups and stews as a culinary ingredient
• Cooked into congee or grain dishes
• Used in traditional decoctions with other herbs
• Incorporated into baked goods or porridge

Traditional Uses

In TCM and folk practice, cottonseed (Mian Hua Zi) is traditionally used in warming decoctions and congee, sometimes paired with ginger or other warming herbs. It is also used in some seasonal culinary preparations. Traditional texts describe it as sweet and warm, entering the spleen and stomach channels, and it is often prepared by simmering or grinding into powder.

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